Spicy Chicken Caesar Wrap

Ingredients

• 1 lb boneless chicken breast (Halved lengthwise and pounded to even thickness)
• salt (To taste, for seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp smoked paprika powder (For seasoning the chicken)
• 1 tsp black pepper powder (For seasoning the chicken)
• oil (For frying)
• 1 cup all-purpose flour (For the dry batter)
• 2 tbsp corn starch (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp smoked paprika powder (For the dry batter)
• 1 tsp black pepper powder (For the dry batter)
• 2 eggs (For the egg wash)
• 0.25 cup water (For the egg wash)
• 2 cups panko breadcrumbs (For coating the chicken)
• 1 tbsp dried parsley (Mixed with the panko breadcrumbs)
• 1 cup mayonnaise (For the spicy Caesar dressing)
• 1 tsp Worcestershire sauce (For the dressing)
• 1 clove garlic (Freshly grated)
• 1 tsp Calabrian chili paste (Use 1–2 tsp)
• 1 tsp Dijon mustard (For the dressing)
• 1 tsp smoked paprika powder (For the dressing)
• 0.5 tsp black pepper (For the dressing)
• salt (To taste, for the dressing)
• 1 tbsp lemon juice (Freshly squeezed)
• 0.25 cup Parmesan cheese (Freshly grated)
• 1 tbsp water or milk (Use 1–3 tbsp to thin the dressing, if needed)
• 1 tbsp extra-virgin olive oil (For the dressing)
• 2 cups lettuce (Diced)
• 4 large tortillas (For assembling the wraps)

Steps

1. 1

   Pat the chicken dry. Lay the halved chicken breasts flat and pound them to an even thickness if needed.

2. 2

   Season both sides of the chicken evenly with salt, black pepper, smoked paprika powder, and garlic powder.

3. 3

   Prepare the dry batter by mixing the all-purpose flour, cornstarch, salt, black pepper, smoked paprika powder, and garlic powder in a dish.

4. 4

   In a second dish, whisk together the eggs and water to make the egg wash.

5. 5

   In a third dish, combine the panko breadcrumbs and dried parsley.

6. 6

   Coat each chicken cutlet in the dry batter, then dip it into the egg wash, and finally coat it thoroughly with the panko mixture.

7. 7

   Heat frying oil to 365°F (185°C).

8. 8

   Fry the breaded chicken cutlets until golden brown and crispy, about 4–5 minutes, or until the internal temperature reaches 165°F (74°C).

9. 9

   Slice the fried chicken and set it aside.

10. 10

    Make the spicy Caesar dressing by combining the mayonnaise, freshly grated garlic, Worcestershire sauce, Dijon mustard, extra-virgin olive oil, lemon juice, Parmesan cheese, salt, black pepper, smoked paprika powder, and Calabrian chili paste in a bowl.

11. 11

    Add 1–3 tablespoons of water or milk to thin the dressing if needed, and mix until combined.

12. 12

    Reserve half of the dressing. Add the diced lettuce to the remaining half and mix well to coat the lettuce.

13. 13

    Lay out a tortilla and add some of the reserved spicy Caesar dressing, followed by the Caesar salad and sliced chicken.

14. 14

    Close the tortilla to form a wrap, then let it warm up briefly before serving.

Notes

The source does not specify the exact amount of frying oil or how long to warm the assembled wraps. Use enough oil for frying and warm the wraps only briefly, as directed.

Nutrition per serving

• main
• wrap
• crispy chicken
• fried
• spicy
• American
• high-protein