Chicken Caesar Wrap (Printer-Friendly Version)
A hearty chicken wrap layered with parmesan, crunchy croutons, and creamy caesar dressing.
# What You'll Need:
→ Chicken
01 -
1.5 pounds chicken breasts (about 3 pieces)
→ Breading
02 -
1 cup all-purpose flour
03 -
½ teaspoon salt
04 -
½ teaspoon black pepper
05 -
2 large eggs
06 -
2 cups panko breadcrumbs
07 -
1 cup grated Parmesan cheese
→ Cooking Oil
08 -
¼ cup neutral oil (vegetable, light olive, or avocado oil)
→ Salad Filling
09 -
1 large head romaine lettuce, chopped
10 -
1 cup croutons
11 -
1 cup shredded Parmesan cheese
12 -
½ cup Caesar dressing
→ Wrap
13 -
4 extra large burrito-size wraps
# Steps to Follow:
01 -
Butterfly each chicken breast by slicing through the width and then pound each piece to ¼ inch thickness.
02 -
Arrange three shallow bowls: one with flour, salt, and pepper mixed; the second with beaten eggs; the third with combined panko breadcrumbs and Parmesan cheese.
03 -
Coat each chicken piece first in the flour mixture, then in the eggs, and finally press into the breadcrumb-Parmesan mixture to cover thoroughly on both sides.
04 -
Heat oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
05 -
In a bowl, combine chopped romaine, croutons, shredded Parmesan, and Caesar dressing. Toss well to coat evenly.
06 -
Slice cooked chicken into bite-sized pieces and add to the salad mixture. Toss gently to combine.
07 -
Divide the filling among the large wraps, wrap tightly, and cut diagonally in half before serving.
# Additional Tips:
01 -
For a crispier crust, press the chicken firmly into the breadcrumb mixture and avoid overcrowding the pan while cooking.