Chicken Caesar Crunchwrap
Chicken Caesar Crunchwrap
Ingredients
For the Crispy Chicken
- 2 chicken breasts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 eggs, large
- 2 cups panko breadcrumbs
- 2 cups vegetable oil, for frying
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-inch
- 1/2 cup Caesar dressing, or to taste
- 2 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, grated
- 2 cups tortilla chips, crushed
- 4 small flour tortillas, 6-inch
Instructions
- 1
Prepare the Crispy Chicken: Season chicken breasts generously on both sides with salt, pepper, garlic powder, paprika, and onion powder.
⏱️ 5 min
- 2
In a shallow bowl, whisk the 2 large eggs thoroughly to create an egg wash. In a separate shallow bowl, pour the panko breadcrumbs.
⏱️ 2 min
- 3
Dip each seasoned chicken breast into the egg wash, ensuring it is fully coated. Transfer the egg-washed chicken breast to the panko breadcrumbs, pressing firmly to coat both sides completely.
⏱️ 5 min
- 4
Heat the vegetable oil in a large pan or skillet over medium-high heat until it reaches about 350°F (or a drop of panko sizzles immediately).
⏱️ 3 min•🌡️ 350
- 5
Carefully place the breaded chicken breasts into the hot oil. Fry the chicken for 4-6 minutes per side, or until golden brown and crispy, and cooked through to an internal temperature of 165°F. You may need to do this in batches.
⏱️ 10 min
- 6
Remove the cooked chicken from the pan and place it on a wire rack to drain any excess oil. Once the chicken has cooled slightly, slice it into strips.
⏱️ 5 min
- 7
Assemble the Crunchwraps: Lay one large flour tortilla flat on a clean work surface. Spoon 2 tablespoons of Caesar dressing into the center of the large tortilla.
⏱️ 2 min
- 8
Place 1/2 cup of chopped romaine lettuce on top of the Caesar dressing. Arrange a quarter of the crispy chicken strips over the lettuce.
⏱️ 2 min
- 9
Sprinkle 2 tablespoons of grated Parmesan cheese generously over the chicken. Take a handful (about 1/2 cup) of tortilla chips and crush them slightly before scattering them over the Parmesan cheese to add a crunch element.
⏱️ 2 min
- 10
Place one small flour tortilla directly on top of the crushed tortilla chips. Begin folding the edges of the large tortilla towards the center, overlapping the folds tightly to fully encase all the fillings. Ensure the crunchwrap is securely sealed.
⏱️ 3 min
- 11
Cook the Crunchwrap: Place the assembled crunchwrap seam-side down into a hot, dry pan (or a pan very lightly oiled, if preferred) over medium heat.
⏱️ 1 min
- 12
Cook for 3-4 minutes until the bottom side is golden brown and crispy. Carefully flip the crunchwrap using a spatula and cook the other side for another 3-4 minutes until it is also golden brown and crispy.
⏱️ 8 min
- 13
Remove the cooked crunchwrap from the pan. Repeat steps 7-12 for the remaining crunchwraps. Cut each crunchwrap in half and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Crunchwrap
For the Crispy Chicken
- 2 chicken breasts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 eggs, large
- 2 cups panko breadcrumbs
- 2 cups vegetable oil, for frying
For the Crunchwrap Assembly
- 4 large flour tortillas, 10-inch
- 1/2 cup Caesar dressing, or to taste
- 2 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, grated
- 2 cups tortilla chips, crushed
- 4 small flour tortillas, 6-inch
Instructions
- 1
Prepare the Crispy Chicken: Season chicken breasts generously on both sides with salt, pepper, garlic powder, paprika, and onion powder.
⏱️ 5 min - 2
In a shallow bowl, whisk the 2 large eggs thoroughly to create an egg wash. In a separate shallow bowl, pour the panko breadcrumbs.
⏱️ 2 min - 3
Dip each seasoned chicken breast into the egg wash, ensuring it is fully coated. Transfer the egg-washed chicken breast to the panko breadcrumbs, pressing firmly to coat both sides completely.
⏱️ 5 min - 4
Heat the vegetable oil in a large pan or skillet over medium-high heat until it reaches about 350°F (or a drop of panko sizzles immediately).
⏱️ 3 min•🌡️ 350 - 5
Carefully place the breaded chicken breasts into the hot oil. Fry the chicken for 4-6 minutes per side, or until golden brown and crispy, and cooked through to an internal temperature of 165°F. You may need to do this in batches.
⏱️ 10 min - 6
Remove the cooked chicken from the pan and place it on a wire rack to drain any excess oil. Once the chicken has cooled slightly, slice it into strips.
⏱️ 5 min - 7
Assemble the Crunchwraps: Lay one large flour tortilla flat on a clean work surface. Spoon 2 tablespoons of Caesar dressing into the center of the large tortilla.
⏱️ 2 min - 8
Place 1/2 cup of chopped romaine lettuce on top of the Caesar dressing. Arrange a quarter of the crispy chicken strips over the lettuce.
⏱️ 2 min - 9
Sprinkle 2 tablespoons of grated Parmesan cheese generously over the chicken. Take a handful (about 1/2 cup) of tortilla chips and crush them slightly before scattering them over the Parmesan cheese to add a crunch element.
⏱️ 2 min - 10
Place one small flour tortilla directly on top of the crushed tortilla chips. Begin folding the edges of the large tortilla towards the center, overlapping the folds tightly to fully encase all the fillings. Ensure the crunchwrap is securely sealed.
⏱️ 3 min - 11
Cook the Crunchwrap: Place the assembled crunchwrap seam-side down into a hot, dry pan (or a pan very lightly oiled, if preferred) over medium heat.
⏱️ 1 min - 12
Cook for 3-4 minutes until the bottom side is golden brown and crispy. Carefully flip the crunchwrap using a spatula and cook the other side for another 3-4 minutes until it is also golden brown and crispy.
⏱️ 8 min - 13
Remove the cooked crunchwrap from the pan. Repeat steps 7-12 for the remaining crunchwraps. Cut each crunchwrap in half and serve immediately.
⏱️ 5 min