Crispy Chicken Caesar Wraps
Equipment
Ingredients
Chicken
chicken breasts (sliced horizontally)
3 piece
paprika
1 tbsp
garlic powder
1 tbsp
seasoning salt
2 tsp
onion powder
2 tsp
black pepper
1 tsp
large eggs
2 piece
all-purpose flour
0.75 cup
Simple Mills Parmesan Garlic Almond Flour Crackers
2 oz
neutral oil
120 ml
Caesar Salad
romaine lettuce
2 head
garlic cloves
4 piece
anchovy paste
1 tbsp
mayonnaise
0.75 cup
lemon
0.5 piece
Worcestershire sauce
1.5 tsp
Dijon mustard
0.5 tsp
black pepper
2 tsp
salt
1 tsp
Tabasco sauce
1 tsp
red wine vinegar
1 tbsp
parmesan
0.5 cup
parmesan
0.25 cup
Assembly
large tortillas
6 piece
butter
2 tbsp
Instructions
Make the Caesar dressing
Mash garlic, anchovy paste and black pepper into a rough paste, then mix in remaining dressing ingredients.
Prepare chicken cutlets
Slice each chicken breast horizontally into two thin cutlets (6 total) and season both sides with oil and the spice blend.
Set up breading stations
Prepare three bowls: seasoned flour, beaten eggs, and finely crushed crackers.
Bread the chicken
Coat each cutlet flour → egg → crushed crackers, pressing crumbs firmly so they adhere.
Fry the chicken cutlets
Heat neutral oil in a large skillet to 175°C. Fry cutlets in batches 3–4 minutes per side until golden and cooked through.
Rest and slice chicken
Remove chicken from pan, let rest briefly, then slice into strips.
Dress the romaine
Toss chopped romaine with enough Caesar dressing to coat; finish with extra parmesan.
Warm the tortillas
Lightly pan-fry each tortilla with a touch of butter until pliable.
Assemble the wraps
Place sliced chicken and dressed romaine onto each tortilla, sprinkle with extra parmesan, and roll tightly.
Original recipe
Storage
Best enjoyed fresh; dressing may be stored up to 3 days
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