Back to school time means snack attacks happen! Don’t leave your kids hanging, make sure they are stocked up on healthy baked ranch chicken wraps! Have these prepped ahead of time so your kids just have to reheat and go!
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Dish Count :: 3 plates, 1 Baking Sheet
I’m just starting my Friday morning, having already put in 50 hours at my real job. Adulting is hard. Right now all I am doing is longing for the days of someone else packing my lunches, so I could skip off to school, have someone shuttle me around to fastpitch and volleyball practice, and back and forth to everything I had going on, and only having to do a few measly hours of homework every day then leave it all behind not letting it languish on my brain like a bad dream. Not to mention – have someone else make me dinner! THAT was living the dream! Now, if only I could master my I Dream of Jeannie blink and take me back there. If anyone has honed that particular skill, let me know your ways!
In the mean time, I’m going to living vicariously through these chicken fingers to get my fix of my school days gone by. How is it back to school time already?! Well, it’s here and don’t worry, I have you covered with these easy, healthy baked ranch chicken wraps for an on the go snack or a quick dinner!
If you’re in a hurry, I figured out how you can make these homemade chicken fingers, and freeze them so you can reheat them in a hurry, or your kids can even make them on their own for their own on-the-go wraps.
And if it’s hard to get them packing veggies in their pie holes, have an assortment of veggies on hand to inspire them to find their custom veggie combo. I was, and still am, a sucker for avocados, so I knew these had to make an appearance. And to get the super tasty ranch flavor in the chicken strips, I used Tessemae’s Classic Ranch dressing in the wash to infuse their fresh clean flavor into the chicken strips!
And if you’re not feeling the wrap, for your on the go, try these in a salad, I’ve gone bonkers for the mason jar salad trend, adding all of these veggies, and fresh corn into the bottom of a mason jar, topping it with Tessemae’s dressing, and then with arugula and sealing the jar just so I can shake it and devour it for lunch! It’s been a perfectly portioned way to eat on the go.
Tessemae’s has a line of versatile, olive oil based dressings that are paleo, vegan, and Whole30 approved! The flavors are explosive, fresh and oh so delicious. Because these dressing are preservative free, they solidify gently in the fridge, but with a gently shake, they’re ready for top your favorite wrap.
And they’re not just great on wraps and salads – did you see my Strawberry Honey Mustard South Carolina BBQ Sauce Grilled Chicken? Get on it!! And if you need more inspiration, check out Tessemae’s Blog for more great recipes!
Healthy Baked Ranch Chicken Wraps
2 Large Boneless Skinless Chicken Breasts
1/2 cup Tessemae's Ranch Dressing, divided
2/3 cup Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1 1/4 cup Panko
1/2 cup White Cheddar Cheese, shredded
10 -12 small Whole Wheat Tortillas
1 cup Cherry Tomatoes, sliced
1 Avocado Sliced
Preheat oven to 425 degrees. In a non-stick pan, add in panko crumbs and stir frequently toasting until golden brown. Remove from heat and pour into a plate or shallow dish. Set aside.
In another shallow dish, whisk together flour, salt, pepper, garlic powder. In a third shallow dish, whisk together egg and 1/3 cup Tessemae's Ranch Dressing. Set aside.
Cut two chicken breasts into 12 strips. Using the back of a spoon, or a mallet, pound the strips into even thickness. Dredge each piece of chicken into the flour mixture, then the egg/Ranch Dressing mixture, and finally into the panko mix - coating them all evenly. Place them on a non-stick baking sheet. Place into the oven and bake for 10-12 minutes until the panko is golden brown. Remove from oven.
Remove the chicken strips from the baking sheet, allowing them to cool slightly. Top a whole wheat tortilla, with arugula, a baked ranch chicken strip, tomatoes, white cheddar cheese, avocado, and drizzle with additional Tessemae's Ranch Dressing. Serve immediately or, wrap in parchment and tie with string to transport for quick eating!
If you want to Prep and Freeze Your Chicken Strips!
Prepare the Chicken Strips just until the step prior to them going in the oven. Place them on a baking sheet in a single row. Place them in the freezer and freeze for approximately 2 hours until they are solid. Seal in a freezer safe plastic bag.
Preheat oven to 425 degrees. Bake in a single layer on a baking sheet for 20-25 minutes until they reach 160 degrees. Prepare the rest of the way according to directions above!
*Fine Print* This post and recipe was sponsored by Tessemae’s. It’s tasty, healthy stuff – I hope you enjoy it as much as I have. All opinions are my own.