Chicken Bacon Ranch wrap

Chicken Bacon Ranch wrap Ranch Dressing 1/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons buttermilk* 1 tablespoon chopped fresh parsley leaves 1 teaspoon chopped fresh dill** 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon ground red pepper Crispy Chicken Tenders 8 ounces chicken tenders 1 cup buttermilk*1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 3/4 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1/2 teaspoon paprika Wraps 4 (10-inch) large flour tortillas 8 (3/4-ounce) slices Sharp Cheddar American Blend 2 cups chopped romaine lettuce leaves 8 slices bacon, crisply cooked, crumbled 1 medium (1/2 cup)tomato, chopped *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups. Let stand 5 minutes. Use 2 tablespoons for dressing and 1 cup for chicken tenders. **Substitute 1/2 teaspoon dried dill weed. Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight. Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag. Seal bag; shake until chicken is well coated. Refrigerate at least 2 hours or overnight. Heat oven to 400ºF. Lightly grease baking sheet; set aside. Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish. Remove chicken tenders from buttermilk mixture. Coat each with bread crumb mixture. Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray. Bake 12-15 minutes or until internal temperature is 165ºF and tenders are golden brown. Cool 5 minutes. Slice chicken tenders into 1/4-inch thick strips. Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes. Roll up tortillas, burrito-style, tucking in sides as you roll. Heat 12-inch skillet over medium heat. Place wraps into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes. Secure wrap with toothpicks. Cut each wrap diagonally in half before serving. RECIPE TIPS To make ahead, prepare chicken tenders as directed. Cool. Place into resealable plastic freezer bags; freeze. To reheat frozen tenders, bake at 350°F, 10-12 minutes or until heated through