Spicy Chicken Caesar Wrap
Spicy Chicken Caesar Wrap
Ingredients
For the Chicken
- 1 pound boneless chicken breast, halved lengthwise and pounded to even thickness
- 1 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon black pepper powder
- 3 cups oil, for frying
For the Dry Batter
- 1 cup all purpose flour
- 2 tablespoons corn starch
- 1/2 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon black pepper powder
For the Egg Wash
- 2 eggs
- 1/4 cup water
For the Panko Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon dried parsley
For the Spicy Caesar Salad
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, freshly grated
- 1 teaspoon Calabrian chili paste, to 2 teaspoons
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon water or milk, 1 to 3 tablespoons, to thin if needed
- 1 tablespoon extra virgin olive oil, 1 to 2 tablespoons
- 2 cups lettuce, diced
To Assemble
- 4 large tortillas
Instructions
- 1
Pat the boneless chicken breasts dry with paper towels. Lay them flat on a clean surface. Sprinkle salt, black pepper powder, smoked paprika powder, and garlic powder evenly on both sides of the chicken.
⏱️ 5 min
- 2
In a shallow dish, combine the all-purpose flour, corn starch, salt, black pepper powder, smoked paprika powder, and garlic powder for the dry batter. Mix well with a fork.
⏱️ 3 min
- 3
In a separate shallow dish, whisk together the eggs and 1/4 cup water until combined for the egg wash.
⏱️ 2 min
- 4
In a third shallow dish, combine the panko breadcrumbs and dried parsley. Mix well.
⏱️ 2 min
- 5
Take each seasoned chicken piece and first coat it thoroughly in the dry batter, ensuring it's fully covered. Shake off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it generously with the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 6
Heat approximately 3 cups of oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 365°F. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until they are golden brown and crispy, and the internal temperature reaches 165°F. Use a meat thermometer to verify.
⏱️ 10 min•🌡️ 365
- 7
Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain excess oil. Once slightly cooled, slice the chicken into strips or bite-sized pieces. Set aside.
⏱️ 5 min
- 8
While the chicken cools, prepare the spicy Caesar dressing. In a medium bowl, combine the mayonnaise, freshly grated garlic, Worcestershire sauce, Dijon mustard, extra virgin olive oil, freshly squeezed lemon juice, freshly grated Parmesan cheese, salt, black pepper, smoked paprika powder, and Calabrian chili paste. Whisk all ingredients together until well combined and smooth. If the dressing is too thick, add 1 to 3 tablespoons of water or milk, one tablespoon at a time, to thin it to your desired consistency.
⏱️ 5 min
- 9
Reserve half of the prepared spicy Caesar dressing in a separate small bowl. In another medium bowl, add the diced lettuce and the other half of the dressing. Toss well with tongs to ensure the lettuce is evenly coated.
⏱️ 3 min
- 10
To assemble each wrap, lay one large tortilla flat on a clean surface. Spread some of the reserved spicy Caesar dressing onto the tortilla. Next, add a portion of the Caesar salad (lettuce mixed with dressing). Place several slices of the fried chicken on top of the salad.
⏱️ 3 min
- 11
Fold the sides of the tortilla inward over the filling, then tightly roll it from the bottom up to form a wrap. Repeat with the remaining tortillas and filling.
⏱️ 3 min
- 12
Serve immediately, or if desired, you can lightly warm the wraps in a dry pan over medium heat for 1-2 minutes per side until lightly toasted, or in a microwave for 15-30 seconds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Caesar Wrap
For the Chicken
- 1 pound boneless chicken breast, halved lengthwise and pounded to even thickness
- 1 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon black pepper powder
- 3 cups oil, for frying
For the Dry Batter
- 1 cup all purpose flour
- 2 tablespoons corn starch
- 1/2 teaspoon salt, to taste
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon black pepper powder
For the Egg Wash
- 2 eggs
- 1/4 cup water
For the Panko Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon dried parsley
For the Spicy Caesar Salad
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, freshly grated
- 1 teaspoon Calabrian chili paste, to 2 teaspoons
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon water or milk, 1 to 3 tablespoons, to thin if needed
- 1 tablespoon extra virgin olive oil, 1 to 2 tablespoons
- 2 cups lettuce, diced
To Assemble
- 4 large tortillas
Instructions
- 1
Pat the boneless chicken breasts dry with paper towels. Lay them flat on a clean surface. Sprinkle salt, black pepper powder, smoked paprika powder, and garlic powder evenly on both sides of the chicken.
⏱️ 5 min - 2
In a shallow dish, combine the all-purpose flour, corn starch, salt, black pepper powder, smoked paprika powder, and garlic powder for the dry batter. Mix well with a fork.
⏱️ 3 min - 3
In a separate shallow dish, whisk together the eggs and 1/4 cup water until combined for the egg wash.
⏱️ 2 min - 4
In a third shallow dish, combine the panko breadcrumbs and dried parsley. Mix well.
⏱️ 2 min - 5
Take each seasoned chicken piece and first coat it thoroughly in the dry batter, ensuring it's fully covered. Shake off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it generously with the panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 6
Heat approximately 3 cups of oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 365°F. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until they are golden brown and crispy, and the internal temperature reaches 165°F. Use a meat thermometer to verify.
⏱️ 10 min•🌡️ 365 - 7
Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain excess oil. Once slightly cooled, slice the chicken into strips or bite-sized pieces. Set aside.
⏱️ 5 min - 8
While the chicken cools, prepare the spicy Caesar dressing. In a medium bowl, combine the mayonnaise, freshly grated garlic, Worcestershire sauce, Dijon mustard, extra virgin olive oil, freshly squeezed lemon juice, freshly grated Parmesan cheese, salt, black pepper, smoked paprika powder, and Calabrian chili paste. Whisk all ingredients together until well combined and smooth. If the dressing is too thick, add 1 to 3 tablespoons of water or milk, one tablespoon at a time, to thin it to your desired consistency.
⏱️ 5 min - 9
Reserve half of the prepared spicy Caesar dressing in a separate small bowl. In another medium bowl, add the diced lettuce and the other half of the dressing. Toss well with tongs to ensure the lettuce is evenly coated.
⏱️ 3 min - 10
To assemble each wrap, lay one large tortilla flat on a clean surface. Spread some of the reserved spicy Caesar dressing onto the tortilla. Next, add a portion of the Caesar salad (lettuce mixed with dressing). Place several slices of the fried chicken on top of the salad.
⏱️ 3 min - 11
Fold the sides of the tortilla inward over the filling, then tightly roll it from the bottom up to form a wrap. Repeat with the remaining tortillas and filling.
⏱️ 3 min - 12
Serve immediately, or if desired, you can lightly warm the wraps in a dry pan over medium heat for 1-2 minutes per side until lightly toasted, or in a microwave for 15-30 seconds.
⏱️ 2 min