Crispy Chicken Caesar Crunchwrap
Crispy Chicken Caesar Crunchwrap
Ingredients
For the Crispy Chicken
- 4 chicken breasts, pounded thin or cut in half to make 8 cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, Panko or Italian style
- 2 cups vegetable oil, for frying
For the Parmesan Croutons
- 3 cups day-old bread, cubed
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, freshly grated
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup Parmesan cheese, freshly grated
For the Caesar Salad
- 6 cups romaine lettuce, chopped
- 2 tablespoons Parmesan cheese, freshly grated, for garnish
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-12 inch burrito size
- 1 1/2 cups shredded cheese, mozzarella or a blend
- 1 tablespoon vegetable oil, for cooking crunchwraps
Instructions
- 1
Prepare the Crispy Chicken: Season the chicken breasts evenly on both sides with salt, black pepper, garlic powder, and onion powder. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere. Set aside.
⏱️ 15 min
- 2
Fry the Chicken: Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F. Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F). Remove chicken from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken. Once cooled slightly, slice each chicken piece into strips or bite-sized pieces.
⏱️ 15 min•🌡️ 350
- 3
Make the Parmesan Croutons: Preheat oven to 375°F. In a medium bowl, toss the cubed day-old bread with olive oil and 1/4 cup of grated Parmesan cheese until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Let cool.
⏱️ 15 min•🌡️ 375
- 4
Prepare the Caesar Dressing: In a medium bowl, combine mayonnaise, olive oil, lemon juice, minced garlic, Worcestershire sauce, and 1/4 cup of grated Parmesan cheese. Whisk vigorously until smooth and well combined.
⏱️ 5 min - 5
Assemble the Caesar Salad: In a large bowl, combine the chopped romaine lettuce, the prepared Parmesan croutons, and the Caesar dressing. Toss thoroughly with tongs until all ingredients are evenly coated. Grate an additional 2 tablespoons of Parmesan cheese over the salad.
⏱️ 5 min
- 6
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Place about 1/4 cup of shredded cheese in the center of the tortilla. Top the cheese with 1-2 pieces (or strips) of the crispy fried chicken. Spoon about 1 1/2 cups of the prepared Caesar salad mixture on top of the chicken.
⏱️ 10 min
- 7
Fold the Crunchwraps: To fold, bring the bottom edge of the tortilla up over the filling. Then, fold in the left and right sides of the tortilla. Finally, fold the top edge down, creating a neat, enclosed square package. Repeat for the remaining crunchwraps.
⏱️ 5 min
- 8
Cook the Crunchwraps: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Carefully place the folded crunchwraps seam-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. You may need to cook them in batches. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Crunchwrap
Ingredients
For the Crispy Chicken
- 4 chicken breasts, pounded thin or cut in half to make 8 cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs, Panko or Italian style
- 2 cups vegetable oil, for frying
For the Parmesan Croutons
- 3 cups day-old bread, cubed
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, freshly grated
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup Parmesan cheese, freshly grated
For the Caesar Salad
- 6 cups romaine lettuce, chopped
- 2 tablespoons Parmesan cheese, freshly grated, for garnish
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-12 inch burrito size
- 1 1/2 cups shredded cheese, mozzarella or a blend
- 1 tablespoon vegetable oil, for cooking crunchwraps
Instructions
- 1
Prepare the Crispy Chicken: Season the chicken breasts evenly on both sides with salt, black pepper, garlic powder, and onion powder. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere. Set aside.
⏱️ 15 min - 2
Fry the Chicken: Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F. Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F). Remove chicken from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken. Once cooled slightly, slice each chicken piece into strips or bite-sized pieces.
⏱️ 15 min•🌡️ 350 - 3
Make the Parmesan Croutons: Preheat oven to 375°F. In a medium bowl, toss the cubed day-old bread with olive oil and 1/4 cup of grated Parmesan cheese until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake for 8-10 minutes, or until golden brown and crispy. Let cool.
⏱️ 15 min•🌡️ 375 - 4
Prepare the Caesar Dressing: In a medium bowl, combine mayonnaise, olive oil, lemon juice, minced garlic, Worcestershire sauce, and 1/4 cup of grated Parmesan cheese. Whisk vigorously until smooth and well combined.
⏱️ 5 min - 5
Assemble the Caesar Salad: In a large bowl, combine the chopped romaine lettuce, the prepared Parmesan croutons, and the Caesar dressing. Toss thoroughly with tongs until all ingredients are evenly coated. Grate an additional 2 tablespoons of Parmesan cheese over the salad.
⏱️ 5 min - 6
Assemble the Crunchwraps: Lay a large flour tortilla flat on a clean surface. Place about 1/4 cup of shredded cheese in the center of the tortilla. Top the cheese with 1-2 pieces (or strips) of the crispy fried chicken. Spoon about 1 1/2 cups of the prepared Caesar salad mixture on top of the chicken.
⏱️ 10 min - 7
Fold the Crunchwraps: To fold, bring the bottom edge of the tortilla up over the filling. Then, fold in the left and right sides of the tortilla. Finally, fold the top edge down, creating a neat, enclosed square package. Repeat for the remaining crunchwraps.
⏱️ 5 min - 8
Cook the Crunchwraps: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Carefully place the folded crunchwraps seam-side down in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and crispy, and the cheese inside is melted. You may need to cook them in batches. Serve immediately.
⏱️ 10 min