Make the Brown Butter Chicken Tenders:

Remove the chicken tenderloins from their packaging and transfer them to a small cookie sheet lined with paper towels. Turn the chicken tenders over on both sides so that the paper towels can absorb any excess moisture. Sprinkle the tenders on both sides liberally with coarse kosher salt and freshly cracked black pepper.

Heat a large skillet over medium high heat. Add the olive oil and allow the oil to come to temperature. Add as many tenders to the skillet as possible without over crowding, leaving at least a half inch in between each one. Cook for 3 minutes on each side, flipping once, until turning golden brown in spots and cooked through. Remove cooked tenderloins from the skillet to a plate and cover them with foil to keep them warm.

One all of the tenderloins are resting, reduce the heat to medium and add the butter to the skillet. Stir the melting butter around scarping up any brown bits from the chicken that have stuck onto the  bottom of the skillet. Very quickly the butter will change color to golden brown, add all of the chicken and any juices that collected on the plate while it was resting back to the skillet. Toss to coat all of the tenders in the brown butter sauce. Serve immediately.

To assemble the wraps:

Warm the Toufayan wraps if desired then divide the hummus, spicy pepper relish, veggies, and brown butter chicken tenders between them. Sprinkle each wrap with 1/4 of the feta cheese before closing the wraps. Serve immediately.