10 Minute Crispy Chicken Caesar Salad Wrap
10 Minute Crispy Chicken Caesar Salad Wrap
Ingredients
For the Crispy Chicken
- 2 chicken breasts, halved horizontally to create 4 thin cutlets
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko bread crumbs
- 1/2 cup olive oil, or vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 lemon, zested and juiced
- 1 clove garlic, minced or grated
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 large tortilla wraps
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, freshly grated, for sprinkling
Instructions
- 1
Prepare the chicken cutlets by halving each chicken breast horizontally to create two thinner cutlets. Season both sides of the chicken cutlets with salt, pepper, and paprika.
⏱️ 2 min
- 2
Set up a breading station: Place all-purpose flour in a shallow dish. In a second shallow dish, whisk the beaten egg. In a third shallow dish, add the panko bread crumbs.
⏱️ 1 min
- 3
Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat generously with panko bread crumbs, pressing gently to ensure they adhere well.
⏱️ 3 min
- 4
Heat olive oil or vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a sprinkle of panko should sizzle), carefully place the breaded chicken cutlets into the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min
- 5
Remove the fried chicken from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Slice the crispy chicken into strips or pieces.
⏱️ 1 min
- 6
While the chicken cooks, prepare the Caesar dressing: In a medium mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, the juice and zest of one lemon, minced garlic, and 1/4 cup of grated Parmesan cheese. Season with salt and pepper. Mix thoroughly until well combined and creamy.
⏱️ 3 min
- 7
To assemble the wraps, lay each tortilla flat. Spread a generous amount of the prepared Caesar dressing down the center of each tortilla. Top with a bed of chopped romaine lettuce.
⏱️ 2 min
- 8
Arrange the sliced crispy chicken over the lettuce. Drizzle with a little more Caesar dressing and sprinkle with additional fresh grated Parmesan cheese.
⏱️ 1 min
- 9
Fold the two sides of the tortilla inward towards the filling. Then, starting from the bottom, tightly roll the wrap upwards to secure all the ingredients inside. Cut each assembled wrap in half diagonally before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
10 Minute Crispy Chicken Caesar Salad Wrap
For the Crispy Chicken
- 2 chicken breasts, halved horizontally to create 4 thin cutlets
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko bread crumbs
- 1/2 cup olive oil, or vegetable oil, for frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 lemon, zested and juiced
- 1 clove garlic, minced or grated
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 4 large tortilla wraps
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, freshly grated, for sprinkling
Instructions
- 1
Prepare the chicken cutlets by halving each chicken breast horizontally to create two thinner cutlets. Season both sides of the chicken cutlets with salt, pepper, and paprika.
⏱️ 2 min - 2
Set up a breading station: Place all-purpose flour in a shallow dish. In a second shallow dish, whisk the beaten egg. In a third shallow dish, add the panko bread crumbs.
⏱️ 1 min - 3
Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat generously with panko bread crumbs, pressing gently to ensure they adhere well.
⏱️ 3 min - 4
Heat olive oil or vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a sprinkle of panko should sizzle), carefully place the breaded chicken cutlets into the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min - 5
Remove the fried chicken from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Slice the crispy chicken into strips or pieces.
⏱️ 1 min - 6
While the chicken cooks, prepare the Caesar dressing: In a medium mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, the juice and zest of one lemon, minced garlic, and 1/4 cup of grated Parmesan cheese. Season with salt and pepper. Mix thoroughly until well combined and creamy.
⏱️ 3 min - 7
To assemble the wraps, lay each tortilla flat. Spread a generous amount of the prepared Caesar dressing down the center of each tortilla. Top with a bed of chopped romaine lettuce.
⏱️ 2 min - 8
Arrange the sliced crispy chicken over the lettuce. Drizzle with a little more Caesar dressing and sprinkle with additional fresh grated Parmesan cheese.
⏱️ 1 min - 9
Fold the two sides of the tortilla inward towards the filling. Then, starting from the bottom, tightly roll the wrap upwards to secure all the ingredients inside. Cut each assembled wrap in half diagonally before serving.
⏱️ 2 min