Preheat oven to 375°F.
In a bowl toss the chicken tenders with the garlic powder, paprika, salt, pepper and a drizzle of olive oil making sure each piece is fully coated.
Lay the chicken flat on a cookie sheet and bake, for 15-20 minutes or until cooked through.
To assemble the wraps place one tortilla flat on your work surface. Pile a good amount of the Crunchy Red Slaw on the bottom, followed by 3 tenders and top with a handful of micro kale, or any micro greens you like.
Continue with the remaining three tortillas. Serve immediately.
Recipe Courtesy of Megan Mitchell