In a medium-sized non-stick pan over low heat, add the pepperonis, making sure to separate them into a single layer in the bottom of the pan. The trick is to crisp the pepperonis without burning the oils that come out while cooking. This slow cooking process sometimes can take up to 30 to 45 minutes, but it is worth it for crispy pepperonis.
After about 15 minutes of slow cooking, turn them over. Usually, the pepperonis will start to curl up like bowls. This is usually a good time to flip them over onto the other side. Slow cook for another 10 to 15 minutes. The pepperonis are done, when you notice that the color of the pepperonis have turned to a slight brownish color and there is a whitish haze where the oils have stopped seeping out of the meat and they have begun to harden and crisp up. The oil may also start to smoke slightly as well. This is also another indicator that the pepperonis are ready.
Once the pepperonis are done, remove the pan from the heat. Using tongs, lift each pepperoni out of the oily pan and set them onto some paper towels to drain and cool. You want to get them out of the oil as soon as possible. Allow the pepperonis to cool completely.
Once the pepperonis are cool, ball up the paper towel and crumble the pepperonis into bits; set aside until ready to assemble your wrap.
Cook the Chicken
Add one tablespoon of oil to a large cast iron or heavy skillet and heat over medium-high heat. Add chicken tenders and sauté (do not overcrowd the pan). Cook each tender, about 4 minutes on each side. Once done, remove them from the pan and set aside in a warm place, until needed.
Assembly the wraps
Prepare the tortilla/wrap over the flame of a gas burner or per package instructions.
Lay the tortilla/wrap on a plate, top with 2 to 3 chicken tenders, lettuce, tomato cheeses, dressing and pepperoni crumbles. Remember not to overfill the tortilla/wrap or it is very difficult to wrap it up.
Now, to wrap it up! Fold the two sides in towards the center, so that they almost touch; use your thumbs to bring up the bottom of the tortilla (it kind of looks like an envelope); keep rolling the bottom up away from you and tuck the ends while rolling. Pull tightly and keep rolling up the tortilla until all of the contents are wrapped inside. Place the wrap seam side down on the plate and cut in two if desired.
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