# What You Need:
→ Crispy Corn Chicken
01 - 2 boneless skinless chicken breasts
02 - 1 cup crushed cornflakes
03 - 1/2 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1 large egg
09 - 2 tablespoons milk
10 - 2 tablespoons olive oil for frying
→ Caesar Salad Filling
11 - 4 cups chopped romaine lettuce
12 - 1/3 cup Caesar dressing
13 - 1/4 cup grated Parmesan cheese
14 - 1/2 cup halved cherry tomatoes (optional)
→ Assembly
15 - 4 large flour tortillas
16 - Extra Caesar dressing for drizzling
17 - Freshly ground black pepper (optional)
# How To Make:
01 - Preheat oven to 400°F or heat a large skillet over medium heat with olive oil. Slice chicken breasts into strips. Whisk egg and milk in a shallow bowl. In another bowl, combine crushed cornflakes, panko, garlic powder, paprika, salt, and pepper. Dip chicken strips into egg mixture, then coat with cornflake mix. Bake on a lined sheet for 15 to 18 minutes or pan-fry 2 to 3 minutes per side until golden and crispy.
02 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and grated Parmesan. Add cherry tomatoes if desired.
03 - Warm tortillas until pliable. Distribute Caesar salad evenly on each tortilla, top with crispy chicken strips, drizzle with extra dressing if desired, then roll tightly folding in the ends to secure the filling.
04 - Slice wraps in half and serve immediately.
