Chipotle Ranch Chicken Wrap

1: Prepare the Chipotle Honey Vinaigrette by blending red wine vinegar, honey, oil, water, dried oregano, black pepper, salt, chipotle peppers, and garlic cloves in a food processor or blender until fully incorporated.

2: For the croutons, preheat the oven to 425°F. Cut the French bread into cubes, season with olive oil, garlic powder, onion powder, salt, and pepper, then bake for 10-15 minutes or until golden brown.

3: Prepare the chicken breasts by seasoning with salt, pepper, and garlic powder. Cut chicken lengthwise and flatten.

4: In three shallow bowls, prepare the flour batter, egg batter, and breadcrumb mixture.

5: Dip the chicken into the flour batter, then the egg batter, and finally into the breadcrumbs.

6: Heat canola oil in a pan, then fry the chicken until cooked through (internal temperature reaches 165°F) and golden brown.

7: Cut the fried chicken into cubes.

8: In a bowl, mix the lettuce, croutons, and vinaigrette.

9: Warm the tortillas, then place salad, chicken, and onions on top. Drizzle with ranch dressing, roll into a burrito or fold into a wrap, and enjoy!