Breaded chicken, fresh romaine, tangy dressing, and parmesan wrapped in tortillas for a portable meal.
# 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 (about 1/2 inch in skillet)
→ For the Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing (store-bought or homemade)
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
# Method:
01 - Pound chicken breasts to an even thickness and slice into strips. Arrange three bowls for a breading station: one with flour, another with beaten eggs, and the third with panko, parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip in flour, dip in egg, then dredge in the panko mixture.
02 - Heat vegetable oil to 350°F in a large skillet to about 1/2 inch depth over medium-high heat. Fry chicken strips in batches, turning as needed, until each piece is golden brown and cooked through—about 3 to 4 minutes per side. Transfer to a plate lined with paper towels to drain.
03 - In a large mixing bowl, toss together chopped romaine, Caesar dressing, grated parmesan, and croutons until evenly coated.
04 - Briefly warm each tortilla in a dry skillet or microwave until pliable. Lay tortilla flat and arrange a portion of Caesar salad down the center. Top with crispy chicken strips and finish with freshly cracked black pepper. Fold in sides and roll tightly to form a wrap.
05 - Serve the wraps immediately, either whole or sliced in half for easier handling.
