Golden chicken, romaine, Caesar dressing, and parmesan rolled in tortillas for a crunchy, satisfying bite.
# What You 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
→ Assembly
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# How To Make:
01 - Pound chicken breasts to an even thickness and slice into uniform strips. Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of panko, parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip in flour, dip into egg, then dredge in the panko-parmesan mixture for an even coating.
02 - Heat approximately 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 3 to 4 minutes per side until well browned and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
03 - In a large mixing bowl, toss chopped romaine lettuce together with Caesar dressing, parmesan cheese, and seasoned croutons until evenly coated.
04 - Briefly warm the flour tortillas in a dry skillet over medium heat or wrap in a clean towel and microwave for 20 seconds to make them pliable.
05 - Lay each warmed tortilla flat. Arrange a 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 secure wrap.
06 - Serve immediately, whole or sliced in half for presentation and easier handling.
