Chicken Caesar CrunchWrap

Ingredients

• 2 lb boneless, skinless chicken breast (Thinly sliced and pounded)
• salt (To taste; for seasoning the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 2 cup panko bread crumbs (Dry batter)
• 2 eggs (Wet batter)
• salt (To taste; for the wet batter)
• 1 tsp black pepper (For the wet batter)
• 0.75 cup mayonnaise (For the Caesar dressing)
• 2 tsp Dijon mustard (For the Caesar dressing)
• 1 tsp Worcestershire sauce (For the Caesar dressing)
• 1 tsp lemon juice (For the Caesar dressing)
• 2 cloves garlic (Freshly minced; for the Caesar dressing)
• salt (To taste; for the Caesar dressing)
• 3 tbsp olive oil (For the Caesar dressing)
• 1 tsp black pepper (For the Caesar dressing)
• 1 romaine lettuce (Large; diced)
• 0.333 cup parmesan cheese (Shredded or shaved)
• 1 cup croutons (For the Caesar salad)
• 8 large tortillas (For assembling the CrunchWraps)
• 8 small tortillas (For assembling the CrunchWraps)
• 2 cup mozzarella cheese (For assembling the CrunchWraps)
• 8 tostadas (For assembling the CrunchWraps)
• cooking oil (For shallow-frying the chicken and cooking the CrunchWraps)

Steps

1. 1

   Pat the thinly sliced, pounded chicken breasts dry. Season both sides evenly with salt, black pepper, and garlic powder.

2. 2

   Set up the coating in two separate bowls. Place the panko bread crumbs in one bowl. In the second bowl, whisk together the eggs, salt, and black pepper.

3. 3

   Coat each seasoned piece of chicken in the egg mixture, then transfer it to the panko and coat it thoroughly with bread crumbs.

4. 4

   Heat cooking oil in a pan over medium-low heat. Shallow-fry the breaded chicken for 10–12 minutes, turning halfway through, until fully cooked.

5. 5

   In a bowl, combine the mayonnaise, Dijon mustard, olive oil, Worcestershire sauce, lemon juice, minced garlic, salt, and black pepper. Mix well to make the Caesar dressing.

6. 6

   In a large bowl, combine the diced romaine lettuce, croutons, and shredded or shaved parmesan cheese.

7. 7

   Add 3–4 tablespoons of the prepared Caesar dressing to the salad and combine.

8. 8

   Place one large tortilla on a work surface. Add a portion of the Caesar salad, breaded chicken, one tostada, and mozzarella cheese.

9. 9

   Place one small tortilla on top of the filling.

10. 10

    Fold the edges of the large tortilla toward the center, creating pleats. Invert the assembled CrunchWrap so the pleats are on the bottom and the filling is secured.

11. 11

    Heat cooking oil in a skillet over medium heat. Place the CrunchWrap seam-side down and cook for 3 minutes, or until golden.

12. 12

    Flip the CrunchWrap and cook the other side for an additional 3 minutes, until golden.

13. 13

    Repeat the assembly and cooking process with the remaining tortillas, filling, tostadas, and cheese.

Notes

The source does not specify the amount of cooking oil. It also does not state a chicken internal temperature; cook until fully cooked as directed. The dressing quantity used in the salad is 3–4 tablespoons, while the remaining dressing amount is not specified.

Nutrition per serving

• main
• wrap
• chicken
• American
• fried
• skillet-cooked
• high-protein