Crunchy Chicken Tenderloin Wraps
1/17/2010
Ideas from cooksillustrated.com and Food & Wine magazine "Best Recipes for 2010"

Should make at least 8 wraps, which will easily feed four.  They're big.

This is a long ingredient list, but it's mostly made of staples.  Things you'll probably need to put on your shopping list: tortilla shells, chicken tenderloins, cilantro, romaine, lime, corn flakes.

WRAPS:
6-8 tortilla shells
1 lb 4 oz chicken tenderloins, squidgy bit trimmed off of each one, patted dry on paper towel
Salsa (optional)
Sour cream (optional)
Cheddar cheese (shredded) (optional)

TOPPING: (prepare while chicken is baking)
1 big bunch cilantro, chopped
10 leaves romaine lettuce, shredded fine
2 tbsp sugar
2 tbsp white wine vinegar
4 cloves garlic, minced
juice of 1 lime (about 2 tbsp)
pepper
1/4 tsp salt

CHICKEN COATING BOWL 1:
1/4 c flour

CHICKEN COATING BOWL 2:
2 eggs
3 tbsp mayonnaise
1/4 tsp cayenne pepper
pepper
5 tbsp flour

Whisk together all ingredients except flour.  Add flour, whisk to combine.

CHICKEN COATING BOWL 3:
3 c corn flakes
2 tbsp sesame seeds
3 tbsp sugar
1 tbsp salt
1/4 tsp cayenne pepper
1/4 tsp chili powder

Put all ingredients in food processor.  Pulse into crumbs.  Pour into a third wide shallow bowl.

Preheat oven to 375.

Dredge chicken in first bowl.  Shake off excess flour.

Dredge chicken in second bowl, coating well.

Place each piece of chicken separately into the third bowl, and pack the crumbs onto the chicken.  Lay the chicken on a rack on a rimmed baking sheet so it can heat evenly on all sides.  Bake at 375 for 12 minutes.

While the chicken is baking, combine all topping ingredients in a big bowl, mix with hands or toss with salad forks.