Crispy Chicken Caesar Wraps

Golden crispy chicken, homemade Caesar, fresh romaine and lots of parmesan all wrapped up

Golden crispy chicken, homemade Caesar dressing, fresh romaine and lots of parmesan all wrapped up into one perfect bundle.

55Min

6Servings

580Cal

MediumLevel

Kid friendly

#chicken#wrap#caesar#crispy#quick

Equipment

knife

cutting board

bowl

plate

mixing spoon

pan

stove

tongs

Ingredients

Chicken

chicken breasts (sliced horizontally)

3 piece

paprika

15 g

garlic powder

15 g

seasoning salt

10 g

onion powder

6 g

black pepper

3 g

large eggs (beaten)

2 piece

all-purpose flour

90 g

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 piece

anchovy paste

15 g

mayonnaise

180 g

lemon (juiced)

1 piece

Worcestershire sauce

8 ml

Dijon mustard

3 g

black pepper

6 g

salt

6 g

hot sauce

5 ml

red wine vinegar

15 ml

parmesan cheese (grated)

50 g

parmesan cheese

25 g

Assembly

large tortillas

6 piece

butter

15 g

Instructions

Make the Caesar dressing

Mash garlic, anchovy paste (if using) & black pepper into a rough paste. Mix in mayonnaise, lemon juice, Worcestershire, Dijon, salt, hot sauce, red wine vinegar & 1/2 cup parmesan. Refrigerate until needed.

10 min

Don't dress the lettuce yet - keep it crisp

Prepare the chicken cutlets

Slice each chicken breast horizontally into 2 thin cutlets (6 total). Season both sides with paprika, garlic powder, seasoning salt, onion powder, black pepper and neutral oil.

5 min

Set up breading station

Set up 3 bowls: seasoned flour, beaten eggs, and crushed Simple Mills crackers. Coat each cutlet flour → egg → cracker crumbs, pressing the crumbs on to help them stick.

10 min

Press the crumbs firmly to help them stick well

Fry the chicken

Add neutral oil to generously coat the bottom of a large skillet and heat over medium-high to 175°C. In batches, fry for 3–4 mins per side until golden and cooked through. Remove, let rest and slice.

20 minMedium-high heattimer 4 min

Fry in batches to avoid overcrowding and maintain oil temperature

Prepare the romaine salad

Add the chopped romaine to a bowl, toss with enough Caesar dressing to coat. Top with extra parmesan.

3 min

Use just enough dressing to coat - you may not need all of it

Warm tortillas and assemble

Lightly pan-fry tortillas with butter, then assemble wraps with sliced chicken, dressed romaine, and extra parmesan.

7 minMedium heat

Warm tortillas just until pliable - don't overcook

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 2 days

Reheat: Microwave 1-2 minutes or pan-fry briefly

Best eaten fresh. Chicken can be reheated separately to maintain crispiness.

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