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Blackened Chicken Snack Wrap

Wrap
 1 ½ lbs chicken tenders
 6 Sonora Soft Taco Tortillas
 2 cups Colby jack cheese
 ¼ small red onionthinly sliced
 Shredded iceberg lettuce
 Blackened seasoning
 Mayonaiseto taste
 Mustard of choice
Seasoning
 1 tbsp mild paprika
 1 ½ tsp garlic powder
 1 tsp onion powder
 1 tsp chili powder
 3.40 tsp dried thyme
 ½ tsp dried oregano
 ½ tsp brown sugar
 ¾ tsp cayenne pepper
 ¾ tsp salt
 ¼ tsp cracked black pepperto taste
1

Prepare chicken tenders by removing the tendons, then drizzle chicken with olive oil, rubbing them on all sides. Sprinkle over the blackened seasoning on the front and back of the tenders, working it into the chicken to cover both sides in seasoning.

2

Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add in the chicken tenders (working in batches to not overcrowd the pan if needed). Cook undisturbed for 2-3 minutes or until underside is dark golden brown, then flip once and reduce heat to low. Continue to cook 2-3 more minutes and set chicken aside under tented foil.

3

In a clean skillet over low heat, warm the tortillas about 30 seconds per side. To assemble the wraps, spread the center on the wrap with mayo. Add on 1-2 chicken tenders, lay the cheese on top, add red onions, shredded lettuce and top it with a drizzle of honey mustard.

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