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 (For the dry batter)
• 2 eggs (For the wet batter)
• salt (To taste, for the wet batter)
• 1 tsp black pepper (For the wet batter)
• 1 cup mayonnaise (For the Caesar dressing)
• 2 tsp Dijon mustard (For the Caesar dressing)
• 1 tsp Worcestershire sauce (For the Caesar dressing)
• 2 tsp lemon juice (For the Caesar dressing)
• 2.5 cloves garlic (Source states 2–3 cloves; freshly minced)
• salt (To taste, for the Caesar dressing)
• 3 tbsp olive oil (For the Caesar dressing)
• 1 tsp black pepper (For the Caesar dressing)
• 1 large romaine lettuce (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)
• oil (For shallow-frying the chicken and cooking the CrunchWraps)

Steps

1. 1

   Pat the chicken dry. Season both sides evenly with salt, 1 teaspoon black pepper, and 1 tablespoon garlic powder.

2. 2

   Set up the coating in two separate bowls. Place the panko bread crumbs in one bowl.

3. 3

   In the second bowl, whisk together the eggs, salt, and 1 teaspoon black pepper to make the wet batter.

4. 4

   Coat each seasoned chicken piece first in the egg batter, then in the panko bread crumbs, ensuring the chicken is covered.

5. 5

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

6. 6

   Prepare the Caesar dressing by combining the mayonnaise, Dijon mustard, olive oil, Worcestershire sauce, lemon juice, minced garlic, salt, and black pepper in a bowl. Mix well.

7. 7

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

8. 8

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

9. 9

   For each CrunchWrap, place a portion of the Caesar salad, breaded chicken, a tostada, and mozzarella cheese on one large tortilla.

10. 10

    Place one small flour tortilla on top of the filling.

11. 11

    Fold the edges of the large tortilla toward the center, creating pleats around the smaller tortilla.

12. 12

    Invert the CrunchWrap so the pleats are on the bottom, securing the filling inside.

13. 13

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

14. 14

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

15. 15

    Repeat the assembly and cooking process with the remaining CrunchWraps.

Notes

The source does not specify the amount of oil used for shallow-frying or skillet cooking, or an internal temperature for confirming that the chicken is fully cooked.

Nutrition per serving

• main
• chicken
• CrunchWrap
• Caesar salad
• breaded
• skillet-cooked
• shallow-fried
• cheesy