Crunchy chicken, fresh romaine, and parmesan combine in handheld wraps for a quick, savory main 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 ground 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 ground black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness and slice into strips. Arrange three bowls for breading: one containing flour, a second with beaten eggs, and a third combining panko breadcrumbs, parmesan, garlic powder, paprika, salt, and black pepper. Dredge each chicken strip in flour, then egg, then coat thoroughly with the breadcrumb mixture.
02 - In a large skillet, heat approximately 1/2 inch of vegetable oil over medium-high heat. Fry the breaded chicken strips in batches until golden and fully cooked, about 3–4 minutes per side. Transfer cooked chicken to a plate lined with paper towels to drain excess oil.
03 - In a large mixing bowl, toss romaine lettuce with Caesar dressing, parmesan cheese, and croutons until the leaves are evenly coated.
04 - Briefly warm the tortillas in a dry skillet or microwave. Place a portion of Caesar salad onto the center of each tortilla, top with several crispy chicken strips, and season with fresh black pepper. Fold in the sides and roll tightly to enclose the filling.
05 - Serve immediately while the chicken is warm. Cut wraps in half if desired for easier handling.
