1 lb sliced bacon
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp chopped chives
1/4 tsp garlic powder
1/4 tsp onion powder
A few dashes of Worcester sauce
1/2 cup all-purpose flour
1 large egg, beaten
1 cup of panko bread crumbs
1/2 lb chicken tenders
Salt and pepper
4 tbsp vegetable oil
2 square or rectangular flatbreads such as lavash
2 leaves green-leaf lettuce, halved vertically

1 lb sliced bacon 1/4 cup mayonnaise 1/4 cup sour cream 2 tbsp chopped chives 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 cup all-purpose flour 1 large egg, beaten 1 cup of panko bread crumbs 1/2 lb chicken tenders 4 tbsp vegetable oil 2 square or rectangular flatbreads such as lavash 2 leaves green-leaf lettuce, halved vertically

Preheat oven to 425 deg. Line a baking sheet with foil.

Lay the bacon slices in a single layer on prepared baking sheet. (It's ok if they overlap a little). Bake until browned but still pliable, 15-18 minutes. Transfer the bacon to a paper towel-line plate.
Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcester sauce in a small bowl until combined; set aside.

Set up breading station with flour in 1 medium bowl, the beaten egg with a splash of water in another medium bowl and the panko crumbs in a third.
Generously season the chicken pieces with salt and pepper. Dredge the tenders in flour a few pieces at a time. Tap off excess flour before dipping them into the egg. Allow egg to drip off, then coat tenders in the panko set the breaded pieces on a plate. Repeat until all the tenders have been coated.

Heat the oil in a large skillet over medium heat (350 deg), then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 more minutes. Transfer to wire rack or paper towel-lined plate.

Lay out a flatbread with the shorter side facing you. Spread half the ranch dressing on the bottom third of the flatbread. Line the wrap with half the bacon strips, then add the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with remaining flatbread.

DOUBLE RECIPE TO MAKE MORE