Crispy Chicken Caesar Wraps
Equipment
Ingredients
Chicken
chicken breasts (sliced horizontally into cutlets)
3 piece
paprika
1 tbsp
garlic powder
1 tbsp
seasoning salt
2 tsp
onion powder
2 tsp
black pepper
2 tsp
large eggs (beaten)
2 piece
all-purpose flour
94 g
garlic powder
1 tsp
paprika
1 tsp
salt
1 tsp
black pepper
1 tsp
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
180 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 (grated)
25 g
Assembly
large tortillas
6 piece
butter
15 g
Instructions
Make the Caesar dressing
Create a creamy, garlicky Caesar dressing by mashing garlic and anchovy paste into a paste, then mixing with mayonnaise and seasonings.
Prepare the chicken cutlets
Slice each chicken breast horizontally into two thin cutlets and season both sides with oil and spices.
Set up breading station
Prepare three bowls: seasoned flour, beaten eggs, and crushed almond flour crackers for the breading process.
Bread the chicken cutlets
Coat each cutlet in seasoned flour, then beaten egg, then crushed crackers, pressing crumbs firmly to adhere.
Fry the chicken
Heat oil in a large skillet to 175°C and fry the breaded cutlets in batches until golden and cooked through.
Prepare the romaine
Chop romaine lettuce and toss with enough Caesar dressing to coat, then top with additional parmesan.
Warm tortillas and assemble
Lightly pan-fry tortillas with butter, then fill with sliced crispy chicken and dressed romaine.
Original recipe
Storage
Store chicken and salad separately to maintain crispiness. Assemble wraps just before eating.
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