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How to Make Grove City College’s Chicken Tender Wrap

September 20, 2014

I want to begin this post with an apology to you all.  This is the most narcissistic blog ever!  I don’t write on one or two main themes, I just write what ever I find interesting on any given day, whether it be music, food, theology, essential oils, history, culture, or social issues.  Well today I am going to teach you a recipe, Pioneer Woman style.

Everyone at Grove City College knows (or should know) that the best food on campus is a made-to-order item in the GeDunk snack bar, crafted by the trusty caterer Bon Appetit: The Chicken Tender Wrap.  It has a filling combination I’ve never seen anywhere else- delicious Mexican Rice, chopped chicken tenders, cheddar cheese, lettuce, tomato, ranch dressing and (optional) hot sauce.

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About a year and a half ago, I was craving a Chicken Tender Wrap, but alas, we were living in Prague and Bon Appetit was half way across the world (except the French varieties of bon appetit, and trust me, this wrap is not French).  So I took it upon myself to make the Chicken Tender Wrap in my own kitchen.

First, assemble your ingredients:

1 cup uncooked rice, white or brown
oil for frying
onion
garlic
chili powder
cumin powder
salt
2 cups chicken broth or water w/ bouillon
3/4 cup tomato sauce or salsa
cilantro (optional)
2 chicken breasts
1 cup breadcrumbs
black pepper
1 egg
3Tb(ish) half ‘n half or milk
cheddar cheese
diced tomato
chopped lettuce
ranch dressing
hot sauce (optional)
large tortillas

The next step is to get your Mexican rice cooking.  Start by frying a cup of uncooked rice in 3Tb of oil in a large, deep frying pan, until it is puffed and golden.  Stir constantly over medium high heat.  This will take 8-10 minutes.

When is starts to turn golden, add in 1/4 cup diced onion and one large crushed garlic clove.  Add 1/2 tsp cumin, 1/2 tsp chili powder and 1/2 tsp salt (or more, if the broth you will add in a few minutes is low sodium).  Cook, stirring for a few minutes until onion softens a bit.WP_20140919_003

Add in 3/4 cup of tomato sauce or salsa and 2 cups of chicken broth (or water with bouillon).  I also added some cilantro for flavor at this point.  Turn heat to high and bring to a boil, stirring.  WP_20140919_004

Once it is boiling, cover and reduce heat to low, and let it simmer until all the water is absorbed, 20 minutes for white rice, 40 minutes for brown rice. (If using brown rice, it is important not to remove the lid during cooking so the steam – that needs to be absorbed into your rice – does not escape.)  When the cooking time is up, check that it is done and keep warm, covered, on the stove.

While your rice is simmering, make your chicken tenders.  Mix together in a shallow dish 1 cup bread crumbs, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 3/4 ish tsp salt, and black pepper to taste.

In another shallow dish, whisk one egg and a few Tb of milk or half-n-half.

Pound 2 chicken breasts to 1/2 inch thickness in a plastic bag, and then slice them into strips. WP_20140919_008 WP_20140919_012

Start a large frying pan with 1/4 inch of oil over medium-high heat.

Lay out your chicken and dishes in this order: chicken, egg mixture, breadcrumb mixture, clean plate.  Dip each strip in egg, then breadcrumbs, then egg again and breadcrumbs again for a double crust.  (About half way through my batch of chicken strips I started only giving it a single crust because I was running low on the coating.  You can adapt the amounts to your own needs.)WP_20140919_009WP_20140919_015

Cook your breaded chicken strips in the hot oil, 2-3 minutes each side, being careful not to burn yourself.  I used a meat thermometer to double check they were done : 165 F for poultry. WP_20140919_016WP_20140919_018 Keep cooked strips warm in a low-heated oven (170 F), along with your tortillas wrapped in foil.WP_20140919_024

Assemble your other filling ingredients: chopped lettuce, chopped tomatoes, grated cheddar cheese, ranch, and hot sauce!  At this point you should feel a great amount of anticipation for the goodness that will embark on your taste buds in a short while. WP_20140919_021

Once your rice and chicken are all cooked and you are ready to eat, gather on your plate some chicken (dice it), rice, lettuce, tomato, cheese, ranch and hot sauce if you want it.WP_20140919_025

Mix it all up, and place a cup or two of this mixture on your large, warm tortilla. (Mine is a weird rectangle shape- unnecessary)WP_20140919_028

Fold it over, pulling back the top half for a snug filling, tuck in the edges, and roll it up, tucking as you go.WP_20140919_027WP_20140919_029WP_20140919_030

Slice in half, and ENJOY!

WP_20140919_026(This recipe was a good amount for me, my husband, and our toddler.  We had about 5 chicken strips and 1.5 cups rice left over.)

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3 Comments leave one →
  1. February 22, 2016 2:17 pm

    I remember in the old gedunk, pre-SAC, where student workers ran it, they would microwave the pre-prepared Spanish rice and cheese together, and microwave the chicken strips separately, before adding to the wrap.

    For us casuals at home, it’s probably a much easier way to keep the semi prepared ingredients handy and cook on demand. 👌

    • February 24, 2016 7:16 pm

      Oh I forgot that detail! or maybe they didn’t do that in the SAC. and yes, boxed rice mix and frozen chicken tenders make this an easy meal! I think I first made this when I was in Prague where things like Mexican rice aren’t easily found in the grocery store…

  2. February 24, 2016 7:20 pm

    Currently I’m on a no-dairy diet for my breastfeeding infant….I think this will be the first thing I make once I can eat dairy again!

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