Viral Chicken Caesar Wrap
Viral Chicken Caesar Wrap
Ingredients
For the Caesar Dressing
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Croutons
- 2 cups day-old bread, cubed (about 2 slices)
- 2 tablespoons olive oil
For the Fried Chicken
- 1 pound chicken cutlets, boneless, skinless, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil, for frying
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wrap Assembly
- 4 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, shredded
- 1 cup plain potato chips, lightly crushed
- 4 large tortilla wraps
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the Caesar Dressing: In a medium mixing bowl, combine yogurt, mayonnaise, Dijon mustard, lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk thoroughly until well combined and smooth. Set aside.
⏱️ 5 min
- 3
Prepare the Croutons: Place the cubed bread on a baking sheet. Drizzle generously with 2 tablespoons of olive oil. Toss the bread cubes to ensure they are evenly coated. Bake for 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool.
⏱️ 15 min•🌡️ 375 - 4
Prepare the Fried Chicken: Season chicken cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set up a breading station: Place flour on one plate, beaten egg on a second plate, and Panko breadcrumbs on a third plate.
⏱️ 5 min
- 5
Dredge each chicken cutlet first in flour, shaking off any excess. Then dip into the beaten egg, ensuring it's fully coated. Finally, coat thoroughly with Panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 6
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from oil and place on a wire rack lined with paper towels to drain. Once cooled slightly, cut the fried chicken into bite-sized pieces.
⏱️ 10 min•🌡️ 350
- 7
Assemble the Salad Base: In a large mixing bowl, add the prepared Caesar dressing. Add the chopped romaine lettuce and 1/4 cup shredded Parmesan cheese. Mix all ingredients together thoroughly until the lettuce is well coated with the dressing.
⏱️ 3 min
- 8
Combine All Ingredients: To the salad base, add the cut fried chicken pieces, the prepared croutons, and the lightly crushed potato chips. Add the remaining 1/4 cup shredded Parmesan cheese. Mix all components gently to combine.
⏱️ 2 min
- 9
Build the Wrap: Lay a large tortilla wrap flat on a clean surface. Spoon a generous portion of the mixed chicken Caesar salad onto the center of the tortilla.
⏱️ 2 min
- 10
Roll the Wrap: Fold in the sides of the tortilla over the filling, then fold up the bottom edge and tightly roll the wrap from bottom to top, creating a compact burrito-style wrap. Repeat for remaining wraps.
⏱️ 3 min
- 11
Serve: Using a sharp knife, slice each assembled wrap in half diagonally to reveal the delicious filling. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Chicken Caesar Wrap
For the Caesar Dressing
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Croutons
- 2 cups day-old bread, cubed (about 2 slices)
- 2 tablespoons olive oil
For the Fried Chicken
- 1 pound chicken cutlets, boneless, skinless, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil, for frying
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wrap Assembly
- 4 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, shredded
- 1 cup plain potato chips, lightly crushed
- 4 large tortilla wraps
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the Caesar Dressing: In a medium mixing bowl, combine yogurt, mayonnaise, Dijon mustard, lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk thoroughly until well combined and smooth. Set aside.
⏱️ 5 min - 3
Prepare the Croutons: Place the cubed bread on a baking sheet. Drizzle generously with 2 tablespoons of olive oil. Toss the bread cubes to ensure they are evenly coated. Bake for 8-10 minutes, or until golden brown and crispy. Remove from oven and let cool.
⏱️ 15 min•🌡️ 375 - 4
Prepare the Fried Chicken: Season chicken cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set up a breading station: Place flour on one plate, beaten egg on a second plate, and Panko breadcrumbs on a third plate.
⏱️ 5 min - 5
Dredge each chicken cutlet first in flour, shaking off any excess. Then dip into the beaten egg, ensuring it's fully coated. Finally, coat thoroughly with Panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 6
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the breaded chicken into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from oil and place on a wire rack lined with paper towels to drain. Once cooled slightly, cut the fried chicken into bite-sized pieces.
⏱️ 10 min•🌡️ 350 - 7
Assemble the Salad Base: In a large mixing bowl, add the prepared Caesar dressing. Add the chopped romaine lettuce and 1/4 cup shredded Parmesan cheese. Mix all ingredients together thoroughly until the lettuce is well coated with the dressing.
⏱️ 3 min - 8
Combine All Ingredients: To the salad base, add the cut fried chicken pieces, the prepared croutons, and the lightly crushed potato chips. Add the remaining 1/4 cup shredded Parmesan cheese. Mix all components gently to combine.
⏱️ 2 min - 9
Build the Wrap: Lay a large tortilla wrap flat on a clean surface. Spoon a generous portion of the mixed chicken Caesar salad onto the center of the tortilla.
⏱️ 2 min - 10
Roll the Wrap: Fold in the sides of the tortilla over the filling, then fold up the bottom edge and tightly roll the wrap from bottom to top, creating a compact burrito-style wrap. Repeat for remaining wraps.
⏱️ 3 min - 11
Serve: Using a sharp knife, slice each assembled wrap in half diagonally to reveal the delicious filling. Serve immediately.
⏱️ 1 min