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Made with boneless chicken breast, sourdough breadcrumbs and paprika. 23 min, makes 4, 15 ingredients.

Recipe by simplicityandastarter.com

Prep

15 min

Cook

8 min

Total

23 min

Makes

4

Ingredients

• 1 boneless chicken breast
• 3/4 cup sourdough breadcrumbs
• 1 egg (beaten)
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt & pepper (to taste)
• 4 Sourdough Tortillas (burrito-sized)
• romaine lettuce, shredded (5-8 leaves)
• Roma tomato (sliced)
• 8 slices of bacon
• ranch dressing (homemade or store bought)
• 1 ripe avocado (mashed)
• 1/2 teaspoon garlic powder
• pinch of salt

Instructions

Method by simplicityandastarter.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Prepare 8 burrito-sized Sourdough Tortillas and Sourdough Breadcrumbs before starting this recipe. If you are short on time, burrito-sized flour tortillas and breadcrumbs from the grocery store will do just fine.
2. In a small bowl, mash an avocado with a fork until smooth. Add the garlic powder and a pinch of salt, and mix. Set to the side.
3. Line up 3 shallow bowls. In one shallow bowl, add the sourdough breadcrumbs, in the second, the beaten egg, and in the final bowl, the all-purpose flour mixed with the paprika, garlic powder, salt, and pepper, to taste.
4. Cut the chicken breast in half lengthwise. Keeping them on the cutting board, place plastic wrap over the chicken breasts. Pound the chicken breasts with a meat tenderizer or a rolling pin.
5. Coat the boneless chicken breasts first in the flour, then dip the chicken in the egg, and finally the sourdough bread crumbs. Be sure to cover all sides of the chicken breast fully. Set aside.
6. Heat a large skillet on medium heat. Cook the 8 bacon slices until done to the desired likeness. Place the cooked bacon on a plate lined with paper towel. Set to the side.
7. Cook the chicken in the same pan as the bacon in the leftover bacon grease, for 3-4 minutes on each side, or until golden brown with an internal temperature of 165 degrees F. Add more olive oil, if needed. Once cooked, set the sourdough chicken breast on a plate lined with paper towel.
8. With a sharp knife, slice each chicken breast into strips. Set to the side.
9. Spread the mashed avocado in the center of each tortilla.
10. Follow with the crispy chicken strips, shredded green leaf lettuce, tomato slices, and then, drizzled with ranch dressing. Feel free to add extra toppings such as sliced red onion, green onions, cheddar cheese, or buffalo sauce. Wrap the tortillas around tightly and enjoy!