Buffalo Chicken Wraps

Preheat the oven to 400 degrees F (200 degrees C).

Line up a plate with all-purpose flour, a bowl with the beaten egg, and a plate with the panko breadcrumbs.

Slice the chicken breast into tenders.

Coat chicken tenders in flour. Pound chicken with the palm of your hand to help it cook evenly.

Place the floured chicken tenders in the egg mixture, ensuring to remove excess egg before proceeding.

Coat the chicken tenders in the panko breadcrumbs, covering them completely.

Transfer chicken tenders to a baking dish and bake in the oven for about 15 minutes or until golden brown and not pink inside. Flip the chicken tenders halfway through.

In a medium bowl, add buffalo sauce and chicken tenders, and toss with tongs until fully coated.

Shred the cheddar cheese.

Heat large flour tortillas in a skillet to make them easier to fold, about a minute on each side.

Place a tortilla on a flat work surface and top with a piece of romaine lettuce, half of the chicken, half of the shredded cheese, and half of the ranch dressing. Roll it up. Repeat for the second wrap. Cut each in half and enjoy!