Chicken Caesar Wraps
Delightful wraps that combine the flavors of a Caesar salad with crispy chicken and fresh vegetables, perfect for lunch, dinner, or snacks.
Ingredients
For the Chicken
- 2 large large chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large large eggs Beaten
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup neutral oil (such as vegetable, olive, or avocado oil)
For the Wraps
- 1 large head romaine lettuce, chopped Chopped into small pieces
- 1 cup croutons
- 1 cup shredded parmesan cheese More if desired
- 1/2 cup Caesar dressing Store-bought or homemade
- 4 extra-large burrito-sized wraps
Instructions
Preparation
- Begin by cleaning the chicken breasts. Pat them dry with a paper towel.
- In three separate bowls, prepare the dipping stations: mix flour with salt and pepper in the first, beat the eggs in the second, and combine panko breadcrumbs with grated parmesan in the third.
Cooking the Chicken
- Dip each chicken breast in the flour mixture, then immerse in the beaten eggs, followed by the breadcrumb mixture.
- Heat the oil in a skillet over medium heat. Cook the chicken for about 6-8 minutes on each side until golden brown and cooked through.
- Remove chicken from the skillet and let it rest.
Assembling the Salad
- In a large bowl, combine chopped romaine, croutons, and shredded parmesan cheese. Drizzle with Caesar dressing and toss gently.
Assembling the Wraps
- Slice the cooked chicken into strips.
- Lay a wrap flat, add salad in the center, top with chicken strips, and drizzle with extra Caesar dressing if desired. Fold in the sides and roll tightly.
- Cut in half to serve and enjoy cold or warm.
Notes
For an extra crispy texture, consider double breading the chicken. Wraps can be stored in the refrigerator for up to three days.