Crispy Chicken Caesar Wraps
Golden crispy chicken coated in parmesan-garlic almond flour crackers, paired with fresh romaine Caesar salad, all wrapped in warm tortillas for the ultimate handheld meal.
Equipment
Ingredients
Chicken
chicken breasts (sliced horizontally into cutlets)
3 piece
paprika
1 tbsp
garlic powder
2 tbsp
onion powder
2 tsp
black pepper
2 tsp
seasoning salt
2 tsp
large eggs (beaten)
2 piece
all-purpose flour
90 g
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 ml
lemon (juiced)
1 piece
Worcestershire sauce
7.5 ml
Dijon mustard
2.5 ml
black pepper
2 tsp
salt
1 tsp
hot sauce
5 ml
red wine vinegar
15 ml
fresh parmesan (grated)
50 g
parmesan (grated)
25 g
Assembly
large tortillas
6 piece
butter
15 g
Instructions
Make the Caesar dressing
Mash garlic, anchovy paste and black pepper into a paste, then mix with mayonnaise and seasonings.
Prepare the chicken cutlets
Slice each chicken breast horizontally into two thin cutlets, creating 6 total pieces.
Season the chicken
Season both sides of chicken cutlets with paprika, garlic powder, onion powder, salt, pepper and a drizzle of neutral oil.
Set up breading station
Prepare three bowls: seasoned flour, beaten eggs, and crushed almond flour crackers.
Bread the chicken cutlets
Coat each cutlet in seasoned flour, then beaten eggs, then crushed crackers, pressing crumbs firmly to adhere.
Fry the chicken
Heat neutral oil in a large skillet to 175°C. Fry cutlets in batches for 3-4 minutes per side until golden and cooked through.
Prepare the salad
Toss chopped romaine with Caesar dressing to coat, then top with additional grated parmesan.
Warm the tortillas
Lightly pan-fry tortillas with butter until warm and pliable.
Assemble the wraps
Fill each warmed tortilla with sliced crispy chicken, Caesar salad, and extra parmesan. Roll tightly and serve.
Original recipe
Storage
Best enjoyed fresh. Store components separately for maximum crispiness.
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