Chicken Caesar Wrap (Printer-Friendly)
A tasty chicken caesar wrap featuring breaded chicken, crunchy lettuce, parmesan, and rich dressing.
# List of Ingredients:
→ Protein
01 -
1.5 pounds boneless, skinless chicken breasts (approximately 3 breasts)
→ Breading
02 -
1 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground black pepper
05 -
2 large eggs
06 -
2 cups panko breadcrumbs
07 -
1 cup grated Parmesan cheese
→ Cooking Fat
08 -
1/4 cup neutral oil (vegetable, avocado, or light olive oil)
→ Salad
09 -
1 large head romaine lettuce, chopped
10 -
1 cup croutons
11 -
1 cup shredded Parmesan cheese
12 -
1/2 cup Caesar dressing
→ Wraps
13 -
4 extra-large burrito-sized wraps
# Preparation Steps:
01 -
Butterfly chicken breasts by slicing them horizontally into four thin cutlets. Pound each chicken piece to approximately 1/4 inch thickness using a meat mallet or rolling pin.
02 -
Arrange three wide bowls: combine flour, salt, and pepper in the first; whisk eggs in the second; mix panko breadcrumbs and grated Parmesan in the third bowl.
03 -
Dredge each chicken cutlet first in the flour mixture, then dip into the egg wash, and finally press into the breadcrumb-Parmesan blend to evenly coat all sides.
04 -
Heat oil in a large skillet over medium-high heat. Fry two chicken pieces at a time for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels and repeat with remaining chicken.
05 -
In a bowl, toss chopped romaine, croutons, shredded Parmesan, and Caesar dressing until combined.
06 -
Slice cooked chicken into bite-sized pieces and fold into the salad mixture, tossing gently to integrate evenly.
07 -
Spoon the salad and chicken mixture evenly onto each wrap. Roll tightly and cut each wrap in half before serving.
# Additional Suggestions:
01 -
For optimal texture, pound chicken breasts to uniform thickness to ensure even cooking.
02 -
Use panko breadcrumbs for a lighter, crunchier crust compared to traditional breadcrumbs.