Preheat oven to 375°F.
In a medium bowl combine the olive oil, salt, pepper, garlic powder and paprika. Mix together then add in the chicken and toss to coat.
Lay the chicken flat on a baking sheet and bake for 15-20 minutes or until cooked through and golden brown.
To assemble the wraps place one tortilla flat on your work surface. Pile a good amount of the Crunchy Red Slaw on top followed by 3 tenders and a handful of micro kale.
Continue with the remaining tortillas. Serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell