Chicken Caesar Wrap (Ready-to-Print Version)
A fulfilling chicken Caesar wrap packed with crispy breaded chicken and fresh classic salad ingredients.
# What You’ll Need:
→ Protein
01 -
1.5 pounds chicken breasts (approximately 3 breasts)
→ Coating
02 -
1 cup all-purpose flour
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon ground black pepper
05 -
2 large eggs
06 -
2 cups panko breadcrumbs
07 -
1 cup grated Parmesan cheese
08 -
0.25 cup neutral oil (vegetable, avocado, or light olive oil) for frying
→ Wrap filling
09 -
1 large head Romaine lettuce, chopped
10 -
1 cup croutons
11 -
1 cup shredded Parmesan cheese
12 -
0.5 cup Caesar dressing
13 -
4 large burrito-size flour tortillas
# Step-by-Step Guide:
01 -
Butterfly each chicken breast by slicing horizontally all the way through, then pound each piece to 0.25 inch thickness using a meat mallet or rolling pin.
02 -
Arrange three wide bowls: first with flour, salt, and pepper mixed; second with beaten eggs; third with panko breadcrumbs combined with grated Parmesan.
03 -
Coat each chicken piece evenly with the flour mixture, then dip into eggs, and finally press into the breadcrumb-Parmesan mixture until fully coated on both sides.
04 -
Heat oil over medium-high heat in a large skillet. Fry two pieces of chicken at a time for 4-5 minutes per side until golden and cooked through. Drain on paper towels and repeat with remaining pieces.
05 -
In a large bowl, combine chopped Romaine lettuce, croutons, shredded Parmesan, and Caesar dressing; toss until well mixed.
06 -
Slice cooked chicken into bite-sized pieces and add to salad mixture. Toss gently to combine. Spoon filling onto each tortilla, wrap tightly, then cut in half to serve.
# Handy Tips:
01 -
Butterflying and pounding the chicken ensures even cooking and tender texture.
02 -
Panko breadcrumbs provide a crispier coating compared to traditional breadcrumbs.