1. Preheat oven to 425 degrees.
2. In a non-stick pan, add in panko crumbs and stir frequently toasting until golden brown. Remove from heat and pour into a plate or shallow dish. Set aside.
3. In another shallow dish, whisk together flour, salt, pepper, garlic powder.
4. In a third shallow dish, whisk together egg and 1/3 cup Tessemae’s Ranch Dressing. Set aside.
5. Cut two chicken breasts into 12 strips. Using the back of a spoon, or a mallet, pound the strips into even thickness.
6. Dredge each piece of chicken into the flour mixture, then the egg/Ranch Dressing mixture, and finally into the panko mix – coating them all evenly. Place them on a non-stick baking sheet.
7. Place into the oven and bake for 10-12 minutes until the panko is golden brown. Remove from oven.
8. Remove the chicken strips from the baking sheet, allowing them to cool slightly.
9. Top a whole wheat tortilla, with arugula, a baked ranch chicken strip, tomatoes, white cheddar cheese, avocado, and drizzle with additional Tessemae’s Ranch Dressing.
10. Serve immediately or, wrap in parchment and tie with string to transport for quick eating!

If you want to Prep and Freeze Your Chicken Strips!

1. Prepare the Chicken Strips just until the step prior to them going in the oven.
2. Place them on a baking sheet in a single row. Place them in the freezer and freeze for approximately 2 hours until they are solid.
3. Seal in a freezer safe plastic bag.

To Reheat

1. Preheat oven to 425 degrees.
2. Bake in a single layer on a baking sheet for 20-25 minutes until they reach 160 degrees.
3. Prepare the rest of the way according to directions above!