3 tablespoons plain flour
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon onion powder
12 boneless, skinless chicken breast tenders
Olive oil spray
1 egg white
1/4 cup fat-free milk
1 1/2 cup bread crumbs
6 burrito-size (10-inch) low-fat flour tortilla
1 tablespoon KFC Twister Sauce (recipe below)
Shredded iceberg lettuce
2 Diced tomatoes
In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.
Preheat oven to 250 degrees
Lightly mist a nonstick baking sheet with oil spray.
In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs in a shallow dish.
Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the crumbs to coat completely. Repeat dipping a second time into the egg white mixture and the crumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.
Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.
Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.
Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.
KFC TWISTER SAUCE
(Makes 1/4 cup, enough for 4-6 servings)
1/4 cup plus 1/4 teaspoon light mayonnaise
1 teaspoon sugar
1/2 teaspoon ground black pepper
In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.
