Crispy Corn Caesar Chicken Wraps (Printable)

Crunchy corn-coated chicken paired with crisp romaine and Parmesan, wrapped in soft tortillas for a handheld meal.

# Components:

→ Crispy Corn Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup crushed cornflakes
03 - ½ cup panko breadcrumbs
04 - ½ teaspoon garlic powder
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - 1 large egg
09 - 2 tablespoons milk
10 - 2 tablespoons olive oil for frying

→ Caesar Salad Filling

11 - 4 cups chopped romaine lettuce
12 - ⅓ cup Caesar dressing
13 - ¼ cup grated Parmesan cheese
14 - ½ cup halved cherry tomatoes (optional)

→ Assembling

15 - 4 large flour tortillas
16 - Extra Caesar dressing for drizzling
17 - Freshly ground black pepper (optional)

# Method:

01 - Preheat oven to 400°F or heat olive oil in a skillet over medium heat. Slice chicken breasts into strips. Whisk egg and milk in a shallow bowl. In another bowl, mix crushed cornflakes, panko, garlic powder, paprika, salt, and black pepper. Dip chicken strips into egg mixture, then coat with cornflake mixture. Bake on a lined sheet for 15–18 minutes or pan-fry 2–3 minutes per side until golden and crispy.
02 - In a large bowl, toss chopped romaine with Caesar dressing and grated Parmesan. Add halved cherry tomatoes if using.
03 - Warm tortillas until pliable. Place a generous portion of the Caesar salad onto each tortilla, top with crispy chicken strips, drizzle with extra Caesar dressing if desired, then roll up tightly, folding in the ends to secure.
04 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • The cornflake crust turns chicken into a crunchy, craveable treat that never tastes greasy.
  • Everything tucks into a wrap, so cleanup is just as quick as the meal itself—perfect for busy days or lazy evenings.
02 -
  • If your chicken strips are too thick, the coating can burn before the center cooks—slice thinner than you think.
  • Letting the coated chicken rest for a couple of minutes before baking or frying lets the crust really set and stay put.
03 -
  • Crushing the cornflakes by hand instead of in a food processor keeps some big flakes for amazing crunch.
  • Spritzing chicken strips with olive oil spray before baking creates unbeatable color and crispness without deep frying.
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