Name: CJ Mahoney's Troys CHICKEN TENDER WRAP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each pitas (6-inch) or large flour tortillas (grill-style); 1 lb chicken tenderloins; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (optional, for color); 4 each American cheese slices; 2 each Swiss cheese slices; 2 cups romaine or leaf lettuce, washed and shredded; 1 each tomato, ripe; 0.5 cup mayonnaise; 0.5 cup ranch dressing (for dipping or drizzling); 1 tbs butter or oil (for warming/ grilling bread); 0.5 tsp lemon juice (optional, to brighten mayo); 0 to taste salt & pepper (to taste)

Method

Chicken Tenders

Season

Pat chicken tenders dry with paper towel. In a bowl, toss tenders with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika until evenly coated.

Cook

Heat a large nonstick skillet or grill pan over medium-high heat. Add a little oil or spray. Add chicken tenders in a single layer (do not crowd). Cook 3–4 minutes per side, until golden and internal temperature reaches 165°F (74°C). Remove from pan and let rest 3 minutes, then slice each tender into 1/2-inch strips.

Cheese & Veg Prep

While chicken rests, slice tomato into 1/4-inch rounds or small wedges. Shred or tear lettuce into bite-size pieces. If using full cheese slices, tear American slices in half so each wrap gets one half-slice; leave Swiss slices whole to layer.

In a small bowl, mix mayonnaise with 1/2 teaspoon lemon juice (optional) and a pinch of salt and pepper to make a lightly seasoned mayo. Taste and adjust seasoning.

Warm Wraps

Heat a clean skillet over medium. Brush each pita or tortilla lightly with melted butter or a swipe of oil. Warm each bread 30–45 seconds per side until pliable and lightly toasted (or grill until char marks appear). If using pitas, warm pockets briefly but avoid overfilling to keep structure.

Assemble Wraps

Spread about 2 tablespoons of the seasoned mayonnaise onto the interior of each warmed pita or along the center of each tortilla.

Layer on the fillings in this order for even distribution: 1 American half-slice (or 1 full if preferred), 1/2 of a Swiss slice (or 1/2 slice of Swiss per wrap if using 2 slices), a portion of sliced chicken tenders (about 4 oz cooked chicken per wrap), a handful (about 1/2 cup) of shredded lettuce, and 2–3 tomato slices. Season tomatoes and lettuce lightly with salt and pepper to taste.

If using a tortilla, fold the sides in and roll tightly to form a wrap. If using a pita, gently fold or fold in half so fillings stay inside. Optionally press assembled tortilla on a hot pan (grill press or skillet) 30–60 seconds seam-side down to seal and warm through.

Slice each wrap in half on a bias for serving. Serve immediately with ranch dressing on the side for dipping or drizzling (about 2 tablespoons per person).

Chicken Tender Wrap Recipe