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Potato Chip Chicken Finger Roll-Ups with Carrot Ribbons
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Kaite Brown Celebrates
| If you want, change up the sauce in these roll-ups; honey mustard, salsa and hummus are great. | |
| Chicken Fingers: | |
| 20 | chicken tenders |
| 1 c. | flour |
| 3 | eggs |
| 1/3 c. | milk |
| 1 (14 oz.) bag | potato chips |
| Roll-Ups: | |
| 10 | flour tortillas |
| 1 | carrot, peeled |
| 10 | leaves Boston lettuce, (or similar greens with soft leaves) |
| 1 c. | Ranch dressing |
1. For the chicken fingers: Preheat oven to 350 degrees.
2. Set up an assembly line for the chicken tenders. First, fill a medium-size bowl with flour. In a second bowl, whisk eggs and milk together and set it beside flour bowl. Slightly open bag of chips (to let the air out) and crush them until they are in small pieces. Place bag of crushed chips at the end of your assembly line.
3. Dredge 1 chicken fingers through flour and shake off excess. Next, coat it in egg mixture, then drop it into chip bag. Repeat with the rest of the chicken tenders. Once all tenders are in chip bag, shake them around until they are all fully coated with potato chip flakes. Place tenders in a single layer on a baking sheet and bake for 25 minutes.
4. For the roll-ups: While chicken fingers are baking, prepare the tortillas. Place tortillas between wet paper towels on a baking sheet and put sheet in the oven. This will make the tortillas softer and easier to fold.
5. Meanwhile, using a vegetable peeler, peel long, thin strips off the sides of the carrot. Remove tortillas from oven and place a few ribbons of carrot in each tortilla, in addition to a leaf of lettuce and about 1 Tb. of the ranch dressing.
6. Remove chicken fingers from oven. When they have cooled slightly, add 2 strips to each tortilla and wrap tightly.
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