Golden chicken, Caesar-dressed romaine, and parmesan rolled inside a soft tortilla for a flavorful, handheld dish.
# Components:
→ For the Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying
→ For the Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup seasoned croutons
→ For Assembling
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper to taste
# Directions:
01 - Using a meat mallet or rolling pin, pound the chicken breasts to even thickness and cut into strips. Arrange three shallow bowls: one for flour, one for beaten eggs, and one for a mixture of panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip first in flour, then dip in egg, and finally dredge in the seasoned breadcrumb mixture.
02 - Pour enough vegetable oil into a large skillet to reach a depth of approximately 1/2 inch and heat over medium-high. Fry the breaded chicken strips in batches for 3 to 4 minutes per side until deeply golden and internal temperature reads 165°F (74°C). Transfer fried chicken to a paper towel-lined plate to drain excess oil.
03 - In a large mixing bowl, toss together chopped romaine lettuce, Caesar dressing, grated parmesan cheese, and croutons until well coated.
04 - Briefly warm the flour tortillas in a dry skillet or microwave until pliable. Place each tortilla on a flat surface and arrange a serving of Caesar salad down the center. Top with crispy chicken strips and finish with freshly cracked black pepper to taste. Fold in the sides and tightly roll up each tortilla to form a wrap.
05 - Serve wraps immediately, either whole or sliced in half for easier handling.
