Crispy Chicken Caesar Wraps

Ingredients

• 500 g chicken breast
• 1 tsp cayenne pepper (For the chicken; use the same seasoning in the coating flour.)
• 1 tsp black pepper (For the chicken; use the same seasoning in the coating flour.)
• 1 tsp onion powder (For the chicken; use the same seasoning in the coating flour.)
• 1 tsp garlic powder (For the chicken and the dressing; use the chicken seasoning again in the coating flour.)
• 1 tsp red chilli flakes (For the chicken; use the same seasoning in the coating flour.)
• 1 tsp dried parsley (For the chicken; use the same seasoning in the coating flour.)
• 3 tbsp oil (For the chicken marinade.)
• 2 cup plain flour (For coating; season with the same seasonings used for the chicken.)
• 1 cup breadcrumbs (For coating; mix with Parmesan.)
• 1 tbsp Parmesan cheese (For the coating.)
• 2 eggs (For the egg wash.)
• 0.75 cup water (For the egg mixture.)
• 2 cup mayonnaise (For the Caesar dressing.)
• 2 tbsp mustard sauce (For the Caesar dressing.)
• 2.5 garlic cloves (Minced; source specifies 2–3 cloves.)
• 0.5 tsp black pepper (For the dressing.)
• 0.5 tsp garlic powder (For the dressing.)
• salt (A pinch, for the dressing.)
• 0.5 cup Parmesan cheese (For the Caesar dressing.)
• 2 tbsp olive oil (For the dressing.)
• 0.333 cup water (For the dressing; add more as needed to reach a smooth, creamy consistency.)
• tortillas (Amount not stated.)
• lettuce (Amount not stated.)
• fries (Amount not stated; for filling the wraps.)
• Parmesan cheese (Extra, for the wraps; amount not stated.)
• 3 tbsp oil (For crisping the assembled wraps in the pan.)

Steps

1. 1

   Combine the chicken breast with the cayenne, black pepper, onion powder, garlic powder, red chilli flakes, dried parsley, and 3 tablespoons oil. Marinate for at least 30 minutes.

2. 2

   Season the plain flour with the same seasonings used for the chicken. In a separate bowl, whisk the eggs with ¾ cup water. In another dish, mix the breadcrumbs with 1 tablespoon Parmesan.

3. 3

   Coat the marinated chicken in the seasoned flour, turning to cover it.

4. 4

   Dip the floured chicken in the egg mixture, then coat it in the breadcrumb-Parmesan mixture.

5. 5

   Fry the coated chicken over medium heat for about 8 minutes, until golden and fully cooked.

6. 6

   Combine the mayonnaise, mustard sauce, minced garlic, dressing black pepper, dressing garlic powder, a pinch of salt, ½ cup Parmesan, and olive oil for the Caesar dressing.

7. 7

   Gradually add ⅓ cup water, or more as needed, mixing until the dressing is smooth and creamy.

8. 8

   Set some dressing aside for dipping. Mix the remaining dressing with the lettuce to make the Caesar salad.

9. 9

   Spread Caesar dressing on a tortilla. Add Caesar salad, crispy chicken, extra dressing, extra Parmesan, and fries, then fold the tortilla tightly.

10. 10

    Heat 3 tablespoons oil in a pan over medium-low heat.

11. 11

    Cook the assembled wraps for about 2 minutes per side, until golden and crispy. Serve with the reserved dressing for dipping, if desired.

Notes

Amounts for tortillas, lettuce, fries, and extra Parmesan are not specified. The source does not specify tortilla count, chicken frying oil quantity, or an exact frying temperature; cook chicken until fully cooked as stated.

Nutrition per serving

• dinner
• main course
• crispy
• fried
• pan-toasted
• chicken
• wrap
• high-protein