Description
Unwrap the joy of crispy chicken Caesar wraps! This step-by-step guide helps you create delicious wraps with the best flavor and irresistible crunch.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into 1/2-inch thick cutlets
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/4 tsp garlic powder
- 2 large eggs, whisked
- 1 cup panko breadcrumbs (or gluten-free panko)
- 1/2 cup neutral oil (vegetable, canola) for frying
- 4 large (10-12 inch) flour tortillas (or gluten-free tortillas)
- 1 head romaine lettuce, washed, dried, and chopped
- 1/2 cup Caesar dressing (homemade or quality store-bought)
- 1/4 cup freshly grated Parmesan cheese (or dairy-free alternative)
- Optional: thinly sliced red onion, cherry tomato halves
Instructions
- Prep Chicken: Slice chicken breasts horizontally into 1/2-inch thick cutlets. Pat dry. Season with 1/2 tsp salt, 1/4 tsp pepper, and garlic powder. Set up breading station: flour (with remaining salt/pepper), whisked eggs, and panko. Dredge chicken in flour, then egg, then panko, pressing to adhere.
- Cook Chicken: Heat oil in a large skillet over medium-high heat to 350-375°F (175-190°C). Fry chicken cutlets in batches, 3-5 minutes per side, until golden brown and cooked through (165°F / 74°C internal temp). Transfer to a wire rack. Slice into strips.
- Prep Dressing/Fillings: If using store-bought dressing, stir in a squeeze of fresh lemon and extra pepper. Ensure romaine is chopped and Parmesan is grated.
- Assemble Wraps: Lightly warm tortillas. Spread a thin layer of Caesar dressing down the center of each. Layer with chopped romaine, crispy chicken strips, and grated Parmesan. Add optional red onion or tomatoes.
- Roll and Serve: Fold the sides of the tortilla in, then fold the bottom edge up and over the filling, tucking it tightly. Roll upwards to create a firm wrap. Cut diagonally in half and serve immediately to enjoy peak crispiness.
- Prep Time: 20 mins
- Cook Time: 15 mins