Crispy Chicken Snack Wrap

In a small, shallow bowl, whisk the egg until combined. On a large plate or bowl, combine the almond flour, coconut or tapioca flour, garlic powder, paprika, salt, and pepper. Dip the chicken strips in the egg mixture, then coat thoroughly in the flour mixture.

In a large skillet, heat 3-5 tablespoons of avocado oil over medium heat. Add the breaded chicken strips, being careful not to overcrowd the pan. Cook for 3-5 minutes on each side until they are golden brown and cooked through. Place the cooked chicken on a paper towel-lined plate to drain any excess oil.

Heat up your tortillas according to package directions. To assemble the snack wrap, place a warm tortilla on a clean surface, add shredded Mexican cheese, romaine lettuce, a crispy chicken tender, and drizzle with ranch dressing. Roll up the tortilla tightly and serve immediately.