Crispy Chicken Caesar Wrap
Equipment
Ingredients
Chicken
Boneless chicken breast
450 g
Salt
5 g
Garlic powder
10 g
Smoked paprika powder
3 g
Black pepper powder
3 g
Avocado oil
500 ml
Dry Batter
All-purpose flour
125 g
Corn starch
20 g
Salt
5 g
Garlic powder
10 g
Smoked paprika powder
3 g
Black pepper powder
3 g
Egg Wash
Eggs
2 pcs
Water
60 ml
Panko Breadcrumbs
Panko breadcrumbs
200 g
Dried parsley
5 g
Caesar Sauce
Mayonnaise
240 g
Worcestershire sauce
5 ml
Garlic powder
10 g
Black pepper
2 g
Salt
3 g
Lemon juice, freshly squeezed
15 ml
Extra virgin olive oil
25 ml
Caesar Salad
Lettuce
200 g
Caesar dressing
120 ml
Freshly grated Parmesan cheese
35 g
To Assemble
Large tortillas
4 pcs
Instructions
Prepare Chicken
Pat the chicken dry and lay them flat. Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides.
Prepare Dry Batter
In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder.
Prepare Egg Wash
In another dish, whisk together eggs and water.
Prepare Panko Breadcrumbs
In a third dish, combine panko breadcrumbs and parsley.
Bread Chicken
Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs.
Fry Chicken
Heat oil to 185°C and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 74°C.
Slice Chicken
Slice the chicken 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, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese. Mix to combine.
Assemble Wraps
Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices. Close the wrap and warm up for a bit.
Serve
Serve warm and enjoy.
Storage
Best eaten fresh. Reheat to restore crispiness.
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