Crispy chicken, Caesar-dressed romaine, and parmesan wrapped for a satisfying, quick lunch or portable dinner.
# 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)
→ Assembling
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound the chicken breasts to an even thickness using a mallet and slice them into strips.
02 - Organize three shallow bowls: fill one with flour, a second with beaten eggs, and a third with a combination of panko breadcrumbs, parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip first in flour, followed by egg, then completely cover with the panko mixture.
03 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken strips until deep golden and cooked through, about 3–4 minutes per side. Transfer to paper towels to drain excess oil.
04 - In a large bowl, toss chopped romaine lettuce with Caesar dressing, grated parmesan, and croutons until evenly coated.
05 - Briefly heat the flour tortillas in a dry skillet or microwave until warm and pliable.
06 - Lay each tortilla flat, arrange a generous portion of Caesar salad down the center, and top with fried chicken strips. Sprinkle additional black pepper if desired.
07 - Fold in the sides and roll tightly to form a wrap. Serve whole or slice in half for easier handling.
