Crispy chicken and Caesar salad are wrapped in a soft tortilla, creating a flavorful, portable main dish.
# What You'll Need:
→ For the 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
→ For the 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
→ For Assembling
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# How-To Steps:
01 - Pound chicken breasts to an even thickness and slice into strips. In three separate shallow bowls, set up the breading station: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper. Dredge each chicken strip in flour, then dip in egg, and finally coat thoroughly in the panko mixture.
02 - Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high. Fry the breaded chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
03 - In a large mixing bowl, toss romaine lettuce with Caesar dressing, grated parmesan cheese, and seasoned croutons until evenly coated.
04 - Briefly warm flour tortillas in a dry skillet or microwave. Lay each tortilla flat, then add a generous portion of Caesar salad down the center. Top with crispy chicken strips and a sprinkle of freshly cracked black pepper. Fold in the sides and roll tightly to form a wrap.
05 - Serve wraps immediately, whole or cut in half for convenience.
