Crispy chicken, parmesan, and Caesar salad wrapped in a tortilla for a crunchy, satisfying meal.
# Components:
→ 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)
→ Assembly
15 - 4 large flour tortillas (10-inch diameter)
16 - Freshly cracked black pepper, to taste
# Method:
01 - Pound chicken breasts to even thickness. Slice into strips using a sharp knife.
02 - Arrange three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip in flour, dip in egg, then press into the panko mixture until fully coated.
03 - Pour vegetable oil to form a 1/2-inch layer in a large skillet. Heat over medium-high. Fry chicken strips in batches, allowing space between pieces, about 3 to 4 minutes per side until golden and fully cooked. Transfer to paper towels to drain.
04 - In a mixing bowl, toss romaine with Caesar dressing, grated parmesan, and croutons until evenly coated.
05 - Briefly heat each tortilla on a dry skillet or in the microwave until just pliable.
06 - Place a portion of Caesar salad along the center of each tortilla. Top with several chicken strips and sprinkle with freshly cracked black pepper to taste. Fold in both sides and roll tightly into a wrap.
07 - Slice wraps in half if preferred, and serve immediately while chicken is crisp.
