Crunchy chicken, tangy Caesar dressing, crisp romaine, and parmesan wrapped for a tasty, portable meal.
# What You'll Need:
→ 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
→ 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 (optional)
→ Assembling
15 - 4 large flour tortillas (10-inch each)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness using a meat mallet and slice into uniform strips.
02 - Arrange three bowls: fill one with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip in flour, dip in egg, then press into the breadcrumb mixture, ensuring even coverage.
03 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken strips in batches, 3–4 minutes per side, until crisp and golden. Drain on paper towels.
04 - In a large mixing bowl, combine chopped romaine, Caesar dressing, grated Parmesan, and croutons. Toss until ingredients are well coated.
05 - Heat flour tortillas briefly in a dry skillet or microwave until soft and pliable.
06 - Arrange a portion of Caesar salad along the center of each tortilla, place several crispy chicken strips on top, and add freshly cracked black pepper as desired. Fold in the sides and roll tightly to form wraps.
07 - Present wraps whole or slice in half for easy handling. Serve immediately for best texture.
