Crispy Chicken Caesar Salad Wrap
Crispy Chicken Caesar Salad Wrap
Ingredients
For the Crispy Chicken
- 4 chicken breasts
- 1 cup all-purpose flour
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste onion powder
- to taste smoked paprika
- to taste Italian seasoning
- to taste chili powder
- 2 eggs
- 2 tablespoons heavy cream
- 1 tablespoon pickle juice
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons Parmesan, grated, optional
- as needed oil, for frying
For the Caesar Dressing
- 1 cup mayo
- 1/2 cup Parmesan, finely grated
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons water, to thin if needed
To Assemble
- 4 large flour tortillas
- as needed romaine lettuce, chopped
- as needed Parmesan, extra, for serving
Instructions
- 1
Season the chicken breasts generously with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and chili powder.
⏱️ 5 min
- 2
Set up a dredging station: In one bowl, place the seasoned all-purpose flour. In a second bowl, whisk together the eggs, heavy cream, and pickle juice. In a third bowl, combine the panko breadcrumbs and optional grated Parmesan.
⏱️ 5 min
- 3
Coat each chicken piece first in the seasoned flour, ensuring it's fully covered. Then, dip it into the egg mixture, allowing excess to drip off. Finally, press firmly into the panko mixture until fully coated.
⏱️ 10 min
- 4
Let the breaded chicken rest for 5–10 minutes. This allows the coating to adhere better, resulting in a crispier finish.
⏱️ 10 min
- 5
Heat oil in a large skillet over medium heat. Fry the chicken for 4–5 minutes per side, or until it is golden brown and cooked through (internal temperature reaches 165°F or 74°C). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 20 min
- 6
Remove the cooked chicken from the skillet and let it drain on a wire rack or paper towel-lined plate to remove excess oil.
⏱️ 2 min
- 7
For the dressing, in a medium bowl, whisk together the mayo, finely grated Parmesan, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
⏱️ 5 min
- 8
Slowly whisk in the olive oil until emulsified. Then, add 2–4 tablespoons of water as needed, whisking until the dressing is smooth and pourable to your desired consistency.
⏱️ 3 min
- 9
In a large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing until evenly coated.
⏱️ 2 min
- 10
To assemble the wrap, lay a large flour tortilla flat. Spread a thin layer of Caesar dressing over the tortilla. Layer with a generous amount of the dressed romaine, then sliced crispy chicken, and finally, a sprinkle of extra Parmesan.
⏱️ 5 min
- 11
Wrap the tortilla tightly, tucking in the sides as you roll to create a secure wrap. Slice in half diagonally and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Salad Wrap
For the Crispy Chicken
- 4 chicken breasts
- 1 cup all-purpose flour
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste onion powder
- to taste smoked paprika
- to taste Italian seasoning
- to taste chili powder
- 2 eggs
- 2 tablespoons heavy cream
- 1 tablespoon pickle juice
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons Parmesan, grated, optional
- as needed oil, for frying
For the Caesar Dressing
- 1 cup mayo
- 1/2 cup Parmesan, finely grated
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons water, to thin if needed
To Assemble
- 4 large flour tortillas
- as needed romaine lettuce, chopped
- as needed Parmesan, extra, for serving
Instructions
- 1
Season the chicken breasts generously with salt, black pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and chili powder.
⏱️ 5 min - 2
Set up a dredging station: In one bowl, place the seasoned all-purpose flour. In a second bowl, whisk together the eggs, heavy cream, and pickle juice. In a third bowl, combine the panko breadcrumbs and optional grated Parmesan.
⏱️ 5 min - 3
Coat each chicken piece first in the seasoned flour, ensuring it's fully covered. Then, dip it into the egg mixture, allowing excess to drip off. Finally, press firmly into the panko mixture until fully coated.
⏱️ 10 min - 4
Let the breaded chicken rest for 5–10 minutes. This allows the coating to adhere better, resulting in a crispier finish.
⏱️ 10 min - 5
Heat oil in a large skillet over medium heat. Fry the chicken for 4–5 minutes per side, or until it is golden brown and cooked through (internal temperature reaches 165°F or 74°C). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 20 min - 6
Remove the cooked chicken from the skillet and let it drain on a wire rack or paper towel-lined plate to remove excess oil.
⏱️ 2 min - 7
For the dressing, in a medium bowl, whisk together the mayo, finely grated Parmesan, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.
⏱️ 5 min - 8
Slowly whisk in the olive oil until emulsified. Then, add 2–4 tablespoons of water as needed, whisking until the dressing is smooth and pourable to your desired consistency.
⏱️ 3 min - 9
In a large bowl, toss the chopped romaine lettuce with some of the prepared Caesar dressing until evenly coated.
⏱️ 2 min - 10
To assemble the wrap, lay a large flour tortilla flat. Spread a thin layer of Caesar dressing over the tortilla. Layer with a generous amount of the dressed romaine, then sliced crispy chicken, and finally, a sprinkle of extra Parmesan.
⏱️ 5 min - 11
Wrap the tortilla tightly, tucking in the sides as you roll to create a secure wrap. Slice in half diagonally and serve immediately.
⏱️ 3 min