Crispy Chicken Caesar Wraps

Ingredients

• 3 chicken breasts (Sliced horizontally into 6 thin cutlets)
• 1 tbsp paprika (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 2 tsp seasoning salt (For seasoning the chicken)
• 2 tsp onion powder (For seasoning the chicken)
• 1 tsp pepper (For seasoning the chicken)
• 2 large eggs (Beaten)
• 0.75 cup all-purpose flour (For the seasoned flour mixture)
• 1 tsp garlic powder (For the flour mixture)
• 1 tsp paprika (For the flour mixture)
• 1 tsp salt (For the flour mixture)
• 1 tsp pepper (For the flour mixture)
• 2 oz Parmesan garlic almond flour crackers (Half a box; finely crushed)
• neutral oil (For seasoning the chicken and generously coating the skillet for frying)
• 2 heads romaine lettuce (Chopped)
• 4 cloves garlic (Minced)
• 1 tbsp anchovy paste (Optional)
• 0.75 cup mayonnaise (For the Caesar dressing)
• 0.5 lemon (Juiced)
• 1.5 tsp Worcestershire sauce (For the Caesar dressing)
• 0.5 tsp Dijon mustard (For the Caesar dressing)
• 2 tsp black pepper (Mashed with the garlic for the dressing)
• 1 tsp salt (For the Caesar dressing)
• 1 tsp Tabasco or other hot sauce (For the Caesar dressing)
• 1 tbsp red wine vinegar (For the Caesar dressing)
• 0.5 cup fresh Parmesan (Grated; for the Caesar dressing)
• 0.25 cup Parmesan (For finishing the salad)
• 6 large tortillas (For assembly)
• butter (For lightly pan-frying the tortillas)
• extra Parmesan (For assembly)

Steps

1. 1

   Make the Caesar dressing first. Mash the minced garlic, optional anchovy paste, and black pepper together in a bowl until they form a rough paste.

2. 2

   Mix the mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, salt, hot sauce, red wine vinegar, and 1/2 cup grated Parmesan into the garlic mixture until combined. Refrigerate the dressing, and do not dress the lettuce yet.

3. 3

   Slice each chicken breast horizontally into two thin cutlets, making 6 cutlets total. Season both sides of the cutlets with the chicken seasoning and coat them with neutral oil as directed in the source.

4. 4

   Prepare three separate bowls: one with the seasoned flour, one with the beaten eggs, and one with the finely crushed Parmesan garlic almond flour crackers.

5. 5

   Coat each chicken cutlet in the seasoned flour, then dip it in the beaten egg, and finally coat it with the crushed cracker crumbs. Press the crumbs onto the chicken so they adhere well.

6. 6

   Pour enough neutral oil into a large skillet to generously coat the bottom. Heat the oil over medium-high heat to 350°F (175°C).

7. 7

   Working in batches, shallow-fry the breaded chicken for 3–4 minutes per side, until the coating is golden and the chicken is cooked through.

8. 8

   Remove the chicken from the skillet and let it rest, then slice it.

9. 9

   Place the chopped romaine in a bowl. Toss it with enough Caesar dressing to coat the leaves; you may not need all of the dressing.

10. 10

    Top the dressed romaine with more Parmesan.

11. 11

    Lightly pan-fry the tortillas with butter.

12. 12

    Assemble the wraps with the Caesar-dressed salad, sliced crispy chicken, Parmesan, and additional dressing and Parmesan as desired. Wrap and serve.

Notes

The source does not specify the amount of neutral oil, butter, extra Parmesan, or dressing used for assembly. Fry the chicken in batches as stated; the source does not provide an internal temperature. The dressing can be made ahead and refrigerated, but the lettuce should remain undressed until serving.

Nutrition per serving

• main
• wraps
• chicken
• crispy
• pan-fried
• family-friendly
• high-protein