Spicy Chicken Caesar Wrap

Ingredients

• 1 lb boneless chicken breast (halved lengthwise and pounded to even thickness)
• salt (to taste)
• 1 tbsp garlic powder (for seasoning chicken)
• 1 tsp smoked paprika powder (for seasoning chicken)
• 1 tsp black pepper powder (for seasoning chicken)
• oil (for frying)
• 1 cup all purpose flour
• 2 tbsp corn starch
• salt (to taste, for dry batter)
• 1 tbsp garlic powder (for dry batter)
• 1 tsp smoked paprika powder (for dry batter)
• 1 tsp black pepper powder (for dry batter)
• 2 eggs
• 0.25 cup water (for egg wash)
• 2 cup panko bread crumbs
• 1 tbsp dried parsley
• 1 cup mayonnaise
• 1 tsp Worcestershire sauce
• 1 clove garlic (freshly grated)
• 1.5 tsp Calabrian chili paste (1-2 tsp)
• 1 tsp dijon mustard
• 1 tsp smoked paprika powder (for dressing)
• 0.5 tsp black pepper
• salt (to taste, for dressing)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup Parmesan cheese (freshly grated)
• 2 tbsp water or milk (1-3 tbsp to thin, if needed)
• 1.5 tbsp extra virgin olive oil (1-2 tbsp)
• 2 cup lettuce (diced)
• 4 tortillas (large)

Steps

1. 1

   Pat the chicken breasts dry with paper towels and lay them flat on a clean surface. Sprinkle salt, black pepper, smoked paprika powder, and garlic powder evenly on both sides of the chicken.

2. 2

   Prepare the dry batter: In a shallow dish, whisk together the all-purpose flour, corn starch, salt, black pepper, smoked paprika powder, and garlic powder until well combined.

3. 3

   Prepare the egg wash: In a second shallow dish, whisk together the 2 eggs and 1/4 cup of water.

4. 4

   Prepare the breading: In a third shallow dish, combine the panko breadcrumbs and dried parsley.

5. 5

   Bread the chicken: Coat each piece of seasoned chicken thoroughly in the dry batter, shaking off any excess. Dip the floured chicken into the egg wash until fully submerged, then finally press it into the panko breadcrumb mixture until evenly coated on both sides.

6. 6

   Heat oil in a skillet to 365°F (185°C). Fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).

7. 7

   Remove the chicken from the oil and let it rest briefly on a wire rack or paper towels, then slice into strips and set aside.

8. 8

   Make the spicy Caesar dressing: In a bowl, combine the mayonnaise, grated garlic, Worcestershire sauce, Dijon mustard, olive oil, lemon juice, Parmesan cheese, salt, pepper, smoked paprika powder, and Calabrian chili paste. Whisk until smooth, adding 1-3 tablespoons of water or milk if needed to reach your desired consistency.

9. 9

   Reserve half of the dressing in a small bowl for spreading. In a larger bowl, toss the diced lettuce with the remaining half of the dressing until well coated.

10. 10

    To assemble: Lay a large tortilla flat. Spread a portion of the reserved spicy Caesar dressing down the center. Top with a generous amount of the dressed Caesar salad and the sliced crispy chicken.

11. 11

    Fold in the sides of the tortilla and roll it up tightly to close the wrap. Optionally, warm the wrap for a minute in a dry pan to seal the seam and heat the tortilla.

Notes

If you prefer a less spicy wrap, start with 1 tsp of Calabrian chili paste and adjust to taste. Ensure the oil is at the correct temperature before frying to prevent the breading from becoming greasy.

Nutrition per serving

• main
• lunch
• dinner
• wrap
• crispy chicken
• spicy
• caesar salad
• fried