Here's what you do:
Preheat your oven to 425 and spray a large cookie sheet with non stick spray or cover with parchment paper. Whisk 2 large egg whites in a pie plate. Mix 1 cup of cornflake crumbs and 1/4 cup toasted almonds on a sheet of wax paper. Dip 8 chicken tenders, 1 piece at a time, into the egg whites, then into crumb mixture, pressing to adhere. Place chicken in a single layer on the baking sheet. Bake until golden brown and cooked through (about 30 minutes)
Meanwhile, to make the sauce, mix 1/4 cup low fat mayonnaise, 2 tbsp cilantro, and the juice of 1/2 a lime in a small bowl.
Place 2 chicken pieces in each of 4 whole wheat tortillas. Top evenly with lettuce or baby spinach. Spoon 1 Tbsp sauce onto each wrap and fold like a burrito.
per serving: (1 wrap) 311 cal, 9 g total fat
