Breaded chicken, romaine, and Caesar in flour tortillas make a flavorful, easy lunch or dinner wrap.
# Components:
→ For the Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil, for frying
→ For the Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup seasoned croutons (optional)
→ For Assembling
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness and slice into uniform strips. Arrange three shallow bowls: the first with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and black pepper. Dredge each strip in flour, coat with egg, then press into the panko mixture until fully coated.
02 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry the breaded chicken strips for 3 to 4 minutes per side until golden brown and fully cooked. Drain cooked strips on paper towels to remove excess oil.
03 - In a large mixing bowl, combine chopped romaine lettuce, Caesar dressing, grated parmesan, and, if desired, seasoned croutons. Toss thoroughly until greens are evenly coated.
04 - Briefly warm each tortilla in a dry skillet or microwave until pliable.
05 - Place a portion of Caesar salad in the center of each warmed tortilla. Arrange crispy chicken strips atop the salad and finish with freshly cracked black pepper to taste. Fold in the sides, then roll up tightly to form a compact wrap.
06 - Serve the wraps immediately, either whole or sliced in half for convenience.
