Baked Panko Chicken Lettuce Wraps with Jalapeño Ranch

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• 1 lb. boneless skinless chicken tender, seasoned with salt to taste
• 2/3 cup all-purpose flour
• 2 tsp. smoked paprika
• 1 tsp. black pepper
• ½ tsp. kosher salt
• 2 eggs
• 1 tbsp. Worcestershire sauce 
• 1 ½ tsp. tomato paste
• 2 cups panko breadcrumbs
• Grapeseed or olive oil spray
• Butter lettuce leaves, for wrapping

• 3 bell peppers, cored and sliced
• 2 carrots, sliced into sticks
• 2 celery stalks, cut into sticks
• Toby’s Jalapeño Ranch Dressing & Dip

To begin preparing your Baked Panko Chicken Lettuce Wraps, gather all ingredients. Heat the oven to 450 degrees and line a sheet pan with parchment paper.

Prepare the breading for the chicken tenders. Whisk the flour, paprika, salt, and pepper in a shallow dish. Whisk the eggs, Worcestershire sauce, and tomato paste in a second shallow dish and place the panko breadcrumbs in a third dish.

Working in batches, dip the tenders into the flour mixture and tap off excess before dipping them into the egg mixture, and finally the breadcrumbs. Place the breaded tenders onto the lined baking sheet.

Bake the chicken for about 25 minutes, the chicken should reach 165 F. Meanwhile plate large individual butter lettuce leaves on plates and garnish them with your veggies of choice. 

Remove the chicken from the oven and place on the lettuce and veggies bed. Drizzle over with, or serve with a ramekin of  Toby’s Jalapeño Ranch Dressing & Dip. Enjoy your wraps!