Crunchy chicken, Caesar salad, and parmesan blend in tortillas for a portable, flavorful main dish.
# What You'll Need:
→ 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
→ 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
→ Assembly
15 - 4 large flour tortillas (10-inch)
16 - Freshly cracked black pepper to taste
# How To Make It:
01 - Pound chicken breasts to an even thickness and cut into uniform strips.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan, garlic powder, paprika, salt, and black pepper. Coat each chicken strip first in flour, then in egg, and finally in the breadcrumb mixture.
03 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.
04 - In a large mixing bowl, combine chopped romaine, Caesar dressing, grated parmesan, and croutons. Toss thoroughly to coat the lettuce.
05 - Warm flour tortillas briefly in a dry skillet or microwave until pliable.
06 - Lay each warm tortilla flat. Place a portion of Caesar salad down the center, top with crispy chicken strips, and garnish with extra cracked black pepper as desired. Fold in the sides and roll tightly.
07 - Serve wraps immediately, whole or sliced in half as preferred.
