Snack Wrap

1: Chop the top off each head of garlic to expose the inside, then add some oil to each and a small pinch of salt. Wrap in tin foil and bake at 425°F for about 40-45 minutes.

2: Mix the buttermilk and eggs in a mixing bowl. Add the Chicken and set in the fridge for about an hour or longer if you have time.

3: Pour the Chica Licka Bam Bam Crispy Coatings onto a tray, then drain the excess brine from the chicken and toss in the crispy coatings.

4: Heat up the oil. Once the oil is at 350°F, fry the chicken for about 5 minutes or until it reaches about 160°F internal temperature, then let rest.

5: Add the Garlic and Herb Aioli ingredients to a bowl, food processor, or blender and fully incorporate.

6: Shred some lettuce and cheese, then heat up the tortillas.

7: Assemble by adding some lettuce and cheese to the tortilla, followed by the crispy seasoned chicken tenders, and as much garlic and herb aioli as you can handle. Wrap it up and enjoy!