Crispy Parmesan Chicken Wrap
Makes 8 servings

Ingredients

• 2 - packages (about 1 pound each) Foster Farms Boneless Skinless Breast Tenders

Marinade

• 1/3 - cup wine vinegar
• 1-1/2 - teaspoons dried oregano, crushed
• 1/4 - teaspoon red pepper flakes
• salt and ground black pepper

Wrap

• 2/3 - cup finely grated parmesan cheese
• 1/3 - cup all-purpose flour
• 1/4 - cup vegetable oil
• 8 - flour tortillas (6 to 7 inches in diameter)
• 1/2 - red onion, sliced into thin slivers
• 8 - ounces prepared pesto
• 2 - medium tomatoes, diced
• 8 - romaine lettuce leaves, sliced

Directions

1. Arrange tenders in a single layer in a shallow dish.   Marinade with the vinegar, oregano, red pepper, 3/4 teaspoon salt, and a dash pepper.
2. Toss to coat and let stand 10 minutes.
3. Drain and discard marinade.
4. Put Parmesan and flour on separate plates; coat tenders with Parmesan and then flour.
5. In a 10-inch non-stick skillet, heat half the oil over medium-high heat.
6. Cook half the tenders, turning once, until golden brown and no longer pink in center, about 2 to 3 minutes per side.
7. Transfer tenders to a paper-towel lined plate and keep warm.
8. Heat remaining oil and cook remaining tenders.
9. Heat tortillas on a dry griddle (or as package recommends), turning once, until speckled and hot.
10. Spread about 1 tablespoon pesto down middle of each tortilla; add 3 tenders and some of the onion, tomato, and lettuce; season to taste with salt and pepper.
11. At the table, roll to enclose filling.