If you haven’t heard of Cluck sauce, you are in for a real treat with this recipe. The best way to describe it is taking the popular chicken tender dipping sauces and mixing them together – spicy mayo, bbq sauce and honey mustard. It is the perfect sauce to go with the crispy chicken tenders and fresh veggies packed into these Cluckin’ Chicken Wraps.
For the recipe I wanted to make it simpler, so I used frozen chicken tenders. If you have the time you could totally make your own chicken tenders. Check out this recipe for a method of homemade Buttermilk Chicken Tenders . Also if you wanted to lighten up this wrap you could opt for grilled chicken strips (tenderloins or breast). It would still be totally delicious.
You have probably noticed that I have been sticking with baking my bacon lately. It is not necessarily a time saver in general, but it is an “active” time saver. The amount of time I have to do anything to get crispy bacon is maybe 10% compared to if you pan fry it on the stove top. Plus when you use the baking rack on top of the bacon, you get nice flat strips, making it both tasty AND pretty. Also it all gets cooked evenly, so one person doesn’t have to settle for the inevitable burnt piece.
These are some hefty wraps – the daughter and I actually split one! And since you have the veggies wrapped up in there with the chicken, you don’t really need something on the side. The boys grabbed some kettle chips to go with them, because they think everything needs a side, and mostly I agree with them.
Now Let’s Get Cookin’!
Cluckin’ Chicken Wraps
- 6 Extra Large Flour Tortillas
- 1 Medium Red Onion sliced thin
- 1 English Cucumber cut into strips
- 1 head Romaine chopped
- ½ lb Thick-Cut Bacon
- 18 Frozen Chicken Tenders
For the Cluck Sauce
- ½ cup Mayonnaise
- ¼ cup Dill Pickle Juice
- ¼ cup Honey BBQ Sauce
- 1 tbsp Sriracha
- 1 tbsp Yellow Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- Preheat oven to 425deg (or temperature indicated on chicken tender package).
- Add sauce ingredients to a small mixing bowl. Thoroughly combine then cover and place in refrigerator until ready to build wraps.
- Line out bacon on a parchment paper covered baking sheet in a single layer. Cover with a baking rack (to keep bacon flat). Bake for 20 minutes (or until desired crispiness). Remove to paper towel covered plate. Let cool then cut in to small pieces.
- Cook chicken as directed on package. Remove from oven and cut into one inch pieces.
- To build the wraps start with a portion of chopped romaine. Then add red onions and cucumber strips. Next add chicken. Drizzle with cluck sauce and sprinkle with bacon.
- To roll up the wraps, fold the side in then roll up from the bottom, tucking the sides in as you roll. Slice in half and serve.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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