1Start by soaking chicken tenderloins in pickle brine, ideally overnight but 30 minutes will still work!
2While that sits, make a quick pickle slaw with shredded carrots, thinly sliced red onion, cabbage, diced pickles, and fresh dill, season with salt and mix.
3Stir together a dilly ranch with pickle brine, mayonnaise, sour cream, more fresh dill, garlic and onion powder, salt and pepper.
4Toast panko with a little olive oil until lightly golden, then use it to coat the chicken after dipping it in a mixture of egg, mayo, Dijon, and cornstarch.
5Bake until crisp and cooked through.
6To assemble, spread dilly ranch over a large flour tortilla, add sharp cheddar, a layer of pickle slaw, and the chicken.
7Finish with more slaw, more ranch, and optional jalapeños.