Crunchy chicken, tangy Caesar, and parmesan wrapped in tortillas for a delicious handheld lunch or dinner.
# Components:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup seasoned croutons (optional)
→ Assembly
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# Method:
01 - Pound chicken breasts to even thickness and cut into uniform strips. Arrange three bowls—one with flour, one with beaten eggs, and one with a blend of panko, grated parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip first in flour, then egg, and finally the panko mixture.
02 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken strips in batches for 3–4 minutes per side until golden and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
03 - Combine chopped romaine lettuce, Caesar dressing, grated parmesan, and croutons in a large mixing bowl. Toss well to evenly coat all components.
04 - Briefly warm each tortilla in a dry skillet or microwave for pliability. Lay tortillas flat, distribute a portion of Caesar salad down the center, top with crispy chicken strips, and finish with freshly cracked black pepper. Fold in the sides and roll tightly into a wrap.
05 - Slice wraps in half for easier handling or serve whole. Enjoy immediately while crisp.
