Crunchy chicken, crisp greens, tangy dressing, and parmesan inside soft tortillas for a satisfying handheld lunch.
# What You'll Need:
→ 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)
→ Assembly
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 strips. Set up three bowls for breading: flour, beaten eggs, and a mixture of panko, parmesan, garlic powder, paprika, salt, and black pepper. Dredge each chicken strip sequentially in flour, egg, and panko mixture.
02 - Heat vegetable oil to a depth of about 1.27 cm (1/2 inch) in a large skillet over medium-high heat. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
03 - In a large bowl, toss chopped romaine lettuce with Caesar dressing, grated parmesan cheese, and croutons until evenly coated.
04 - Warm tortillas briefly in a dry skillet or microwave. Lay each tortilla flat, layer with Caesar salad down the center, top with crispy chicken strips, and sprinkle with freshly cracked black pepper. Fold in sides and roll tightly into a wrap.
05 - Serve wraps immediately, whole or halved for convenience.
