Crispy Chicken Caesar Wraps
Equipment
Ingredients
Chicken
chicken breasts (sliced horizontally into cutlets)
3 piece
paprika
1 tbsp
garlic powder
1 tbsp
onion powder
2 tsp
black pepper
1 tsp
seasoning salt
2 tsp
large eggs (beaten)
2 piece
all-purpose flour
90 g
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
1 tsp
Simple Mills Parmesan Garlic Almond Flour Crackers (finely crushed)
57 g
neutral oil
120 ml
Caesar Salad
romaine lettuce (chopped)
2 head
garlic cloves (minced)
4 clove
anchovy paste
1 tbsp
mayonnaise
175 g
lemon (juiced)
0.5 piece
Worcestershire sauce
1.5 tsp
Dijon mustard
0.5 tsp
black pepper
2 tsp
salt
1 tsp
hot sauce
1 tsp
red wine vinegar
1 tbsp
parmesan cheese (grated)
50 g
parmesan cheese (for finishing)
25 g
Assembly
large tortillas
6 piece
butter
15 g
Instructions
Prepare Caesar dressing
Mash garlic, anchovy paste and black pepper into paste, then mix with mayonnaise and remaining dressing ingredients.
Prepare chicken cutlets
Slice each chicken breast horizontally into two thin cutlets and season with oil and spices.
Set up breading station
Prepare three bowls with seasoned flour, beaten eggs, and crushed crackers for breading.
Bread the chicken
Coat each cutlet in flour, then egg, then cracker crumbs, pressing firmly to ensure adhesion.
Fry the chicken
Heat oil to 175°C in a large skillet. Fry chicken cutlets in batches for 3-4 minutes per side until golden and cooked through.
Toss the salad
Add chopped romaine to a bowl and toss with Caesar dressing. Top with extra parmesan.
Warm tortillas and assemble
Lightly pan-fry tortillas with butter, then fill with sliced chicken and dressed salad. Roll into wraps.
Original recipe
Storage
Best enjoyed fresh. Store chicken and dressing separately if preparing ahead.
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