Crunchy breaded chicken, Caesar flavors, and fresh lettuce rolled in a soft tortilla for a quick meal.
# 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 (optional)
→ For Assembling
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# How To:
01 - Pound chicken breasts to even thickness and slice into uniform strips.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and black pepper.
03 - Dredge each chicken strip in flour, dip in beaten egg, then coat thoroughly with the panko mixture.
04 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches, 3 to 4 minutes per side, until golden and cooked through. Remove to a paper towel-lined plate to drain.
05 - In a large bowl, combine chopped romaine, Caesar dressing, grated parmesan, and croutons if using. Toss well to evenly coat.
06 - Briefly warm tortillas in a dry skillet or microwave. Arrange tortillas flat and distribute Caesar salad along the center.
07 - Top salad with pieces of crispy chicken and a sprinkle of freshly cracked black pepper. Fold in the edges and roll tightly to form wraps.
08 - Serve the wraps immediately, whole or sliced in half for convenience.
