Chicken Tender Wrap

Chicken Tender Wrap

  • Servings: 1
  • Time: 5-10 minutes
  • Difficulty: Easy
  • Print

Food of the Gods

One of the best things about my college experience at Grove City was the one unique, delectable item on the menu that — to date — I’ve never seen quite duplicated elsewhere.  So for any other Grovers out there that miss the taste of the Chicken Tender Wrap, here’s what I’ve come up with as a pretty darn close approximation.

Credit: Angela Starosta and Matt Schiavone for help piecing back together the recipe.

Ingredients

  • 1 large burrito-size tortilla
  • Diced plum tomatoes
  • Chopped iceberg lettuce
  • 2 Chicken Tenders
  • Ranch dressing
  • Hot sauce (optional)
  • White rice
  • Shredded mild cheddar cheese

Directions

  1. Put two frozen chicken tenders in a microwave safe bowl, and microwave for 1m30.
  2. Put the tortilla wrap you’re using on a plate.  Spread some diced tomatoes and chopped lettuce as a base.
  3. Take the (now hot) chicken out of the microwave, and put it in some hot oil in a skillet over medium heat for about 30-45 seconds per side.
  4. Take the chicken tenders out of the oil, put them on a cutting board, and chop them into maybe ½” chunks.
  5. In the same microwave safe bowl, put approximately equal quantities of white rice, and then shredded cheddar cheese in, and microwave for 1m30.
  6. Spread the chicken on top of the lettuce on the wrap.  Add your desired quantities of ranch dressing and hot sauce.
  7. Take the melted cheese and rice out of the microwave and combine it with a spoon until it’s mixed.  Add this on top of the chicken.
  8. Wrap, folding the edges, and slice it on a bias.  Enjoy!

Disclaimer: You’ll want a bigger tortilla than I’m using in the pictures.  I wound up having way too much stuff in it, and had to split it into two wraps after trying to wrap it.

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