For the chicken marinade:

1.5 lb chicken breast tenders

1/4 cup egg whites 

1 tsp salt

1 tsp paprika

1 tsp garlic powder

‍

For the breading:

64g cheese protein chips (quest, atkins, etc)

42g corn flakes

1/4 cup flour

1 tbsp baking powder

‍

For the honey chipotle glaze :

2 tbsp honey

2 tbsp chipotle adobo sauce

(Optional for extra spiciness) blend in 1-2 chipotle adobo peppers

‍

For homemade honey chipotle ranch (full bottle/20 tbsp):

14 tbsp lite ranch

4 tbsp chipotle adobo

2 tbsp honey

1 tsp smoked paprika

‍

For the wrap assembly (per wrap):

1 chicken tender (~3 ounces)

Mission low carb tortilla

14g reduced fat Colby jack

1 tbsp homemade honey chipotle ranch

Lettuce

1. In a bowl, combine boneless skinless chicken tenders with egg whites and the spices listed.
2. Set aside to marinade.
3. Add protein chips and corn flakes to a Ziploc bag and crush them up.
4. Add flour and baking powder to the bag and shake.
5. Lay the mixture onto a plate.
6. Generously coat the chicken tenders onto the mixture one by one.
7. When all of the chicken tenders are coated, lay them onto an air fryer tray.
8. Spray the tenders with cooking oil spray (i use avocado).
9. Air fry for 12-16 minutes at 375 degrees Fahrenheit.
10. While they're air frying, mix honey and chipotle adobo sauce in a bowl.
11. Once the tenders are done cooking, carefully brush the chicken tenders with our glaze.
12. Assemble on a lightly toasted low carb tortilla with cheese, ranch and lettuce.
13. Enjoy!