Step-by-Step Instructions

1. 1.Prepare Chicken

   Tenderize the chicken breast by piercing it with a fork, then pound it thin using a meat mallet or the side of a knife.

2. 2.Dredge in Flour

   Dredge the pounded chicken breast thoroughly in all-purpose flour, ensuring it is fully coated.

3. 3.Coat with Panko

   Coat the floured chicken breast evenly with panko breadcrumbs.

4. 4.Fry Chicken

   Deep fry the breaded chicken in hot oil until it is golden brown and cooked through, about 5-7 minutes per side depending on thickness.

5. 5.Drain Chicken

   Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.

6. 6.Slice Chicken

   Once slightly cooled, slice the fried chicken into even strips.

7. 7.Prepare Tortilla Base

   Lay a large flour tortilla flat on a cutting board. Spread a layer of orange cheese sauce (like nacho cheese) on the bottom-left quadrant of the tortilla.

8. 8.Add Queso Blanco

   On the bottom-right quadrant of the tortilla, squeeze a generous amount of Old El Paso Queso Blanco sauce.

9. 9.Add Lettuce and Bacon

   Place lettuce leaves and cooked bacon strips on top of the Queso Blanco sauce in the bottom-right quadrant.

10. 10.Add Remaining Fillings

    Place cheddar cheese slices on the top-left quadrant. Arrange tomato slices and red onion rings on the top-right quadrant. Finally, place the sliced fried chicken on the bottom-left quadrant, over the orange sauce.

11. 11.Fold the Wrap

    Carefully fold the tortilla into a quarter. Start by folding the bottom-left quadrant over the top-left, then fold the bottom-right quadrant over the top-right, and finally fold the entire bottom half over the top half to create a compact triangle.

12. 12.Grill the Wrap

    Place the folded wrap on a preheated panini press or griddle. Grill until golden brown and the cheese is melted, with visible grill marks, about 3-5 minutes.

13. 13.Serve

    Remove the grilled wrap from the press and cut it in half diagonally before serving.