2 boneless skinless chicken breasts, each cut lengthwise into 4 strips
1 cup all-purpose flour
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp black pepper
vegetable oil for frying
2 cup shredded lettuce
1/2 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
4 burrito-size flour tortillas
1/2 cup shredded low-fat Cheddar cheese
DIRECTIONS
Whisk together buttermilk, pickle juice, and ½ Tbsp. Knorr® Granulated Chicken Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.
In separate shallow bowl, whisk together flour, cornstarch, baking powder, black pepper, and remaining 1 Tbsp. Bouillon until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.
Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to help form a thick crust.
Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked. Remove to paper towel lined plate.
Warm the tortillas in a dry skillet or microwave. To assemble wraps, place 2 chicken strips in the center of each warmed tortilla. Evenly top with shredded lettuce and shredded cheese. Drizzle about 1 Tbsp. Mayonnaise over top of each. Roll up and enjoy!
