Crispy Chicken Caesar Wrap
Ingredients
Chicken
boneless chicken breast (halved, pounded)
450 g
salt
1 tsp
garlic powder
1 tbsp
smoked paprika powder
1 tsp
black pepper powder
1 tsp
avocado oil
500 ml
Dry Batter
all-purpose flour
120 g
corn starch
16 g
salt
1 tsp
garlic powder
1 tbsp
smoked paprika powder
1 tsp
black pepper powder
1 tsp
Egg Wash
egg
2 pcs
water
60 ml
Panko Breadcrumbs
panko breadcrumbs
120 g
dried parsley
1 tbsp
Caesar Sauce
mayonnaise
220 g
Worcestershire sauce
5 ml
garlic powder
1 tbsp
black pepper
0.5 tsp
salt
0.5 tsp
lemon juice (freshly squeezed)
15 ml
extra virgin olive oil
30 ml
Caesar Salad
lettuce
120 g
Caesar dressing
120 ml
parmesan cheese (freshly grated)
30 g
Assembly
tortilla (large)
4 pcs
Instructions
Season the chicken
Pat the chicken dry and season evenly with salt, pepper, smoked paprika, and garlic powder on both sides.
Prepare dry batter
In a dish, mix flour, corn starch, salt, pepper, smoked paprika, and garlic powder.
Prepare egg wash
In another dish, whisk together eggs and water.
Prepare panko coating
In a third dish, combine panko breadcrumbs and dried parsley.
Bread the chicken
Coat each chicken piece first in the dry batter, then dip into the egg wash, and finally coat with panko breadcrumbs.
Fry the chicken
Heat oil to 185°C and fry chicken cutlets until golden brown and crispy, about 4-5 minutes or until internal temperature reaches 74°C. Slice and set aside.
Make Caesar sauce
In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder.
Make Caesar salad
In another bowl, combine lettuce, Caesar dressing, and grated Parmesan cheese.
Assemble wraps
Place tortilla on a plate, spread Caesar sauce, add Caesar salad and sliced chicken. Close the wrap and warm briefly.
Original recipe
Storage
Best enjoyed fresh. Store components separately if making ahead.
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