Crispy 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)
• Chosen Foods avocado 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
• 1 tbsp dried parsley
• 1 cup mayonnaise (For the Caesar sauce)
• 1 tsp Worcestershire sauce (For the Caesar sauce)
• 1 tbsp garlic powder (For the Caesar sauce)
• 0.5 tsp black pepper (For the Caesar sauce)
• salt (To taste; for the Caesar sauce)
• 1 tbsp lemon juice (Freshly squeezed; for the Caesar sauce)
• 1 tbsp extra virgin olive oil (For the Caesar sauce)
• 2 cups lettuce (For the Caesar salad)
• 0.5 cup Chosen Foods Caesar dressing (For the Caesar salad)
• 0.333 cup Parmesan cheese (Freshly grated; for the Caesar salad)
• 4 large tortillas (For assembling the wraps)

Steps

1. 1

   Pat the chicken breasts dry. Lay them flat, halve them lengthwise, and pound them to an even thickness if this has not already been done.

2. 2

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

3. 3

   In a separate dish, mix the all-purpose flour, corn starch, salt, garlic powder, smoked paprika powder, and black pepper powder to make the dry batter.

4. 4

   In another 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, dipping it into the mixture until covered.

7. 7

   Dip the battered chicken into the egg wash, allowing the excess to drain off.

8. 8

   Finally, coat the chicken thoroughly with the panko-and-parsley mixture.

9. 9

   Heat the avocado oil to 365°F.

10. 10

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

11. 11

    Slice the fried chicken and set it aside.

12. 12

    In a bowl, combine the mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, black pepper, and garlic powder to make the Caesar sauce.

13. 13

    In another bowl, combine the lettuce, Caesar dressing, and Parmesan cheese. Mix until the Caesar salad is coated and combined.

14. 14

    Place one tortilla on a work surface. Add Caesar sauce, Caesar salad, and sliced chicken.

15. 15

    Close the tortilla around the filling and warm the wrap for a bit. Serve warm.

Notes

The source does not specify how long to warm the assembled wraps or the exact amount of frying oil. Use enough oil for frying, and verify the chicken reaches 165°F internally.

Nutrition per serving

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