Golden chicken, Caesar-dressed lettuce, and parmesan wrapped in a soft tortilla for a satisfying handheld meal.
# 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
→ Assembly
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to even thickness using a meat mallet, then cut each into uniform strips.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and black pepper. Dredge each chicken strip first in flour, then in egg, and finally coat thoroughly with the panko mixture.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 3-4 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
04 - In a large mixing bowl, combine the chopped romaine lettuce with Caesar dressing, remaining parmesan cheese, and croutons, tossing until evenly coated.
05 - Briefly heat each flour tortilla in a dry skillet over medium heat or microwave for 10-15 seconds until pliable.
06 - Lay each warmed tortilla flat. Arrange a portion of Caesar salad down the center, top with crispy chicken strips, and season with freshly cracked black pepper. Fold sides inward and roll tightly to enclose the filling.
07 - Slice wraps in half if desired and serve immediately.
