Crunchy chicken, crisp romaine, and Caesar dressing wrapped in soft tortilla for a tasty portable meal.
# What You Need:
→ 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
→ For Assembling
15 - 4 large flour tortillas (10-inch diameter)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness and slice into uniform strips. Arrange three separate bowls: one with all-purpose flour, one with beaten eggs, and one with a blend of panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper. Coat each chicken strip first in flour, then dip in egg, and finally cover evenly with the panko mixture.
02 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry the breaded chicken strips until golden brown and thoroughly cooked, about 3 to 4 minutes per side. Transfer to a plate lined with paper towels to remove excess oil.
03 - In a mixing bowl, toss chopped romaine lettuce with Caesar dressing, grated parmesan cheese, and seasoned croutons until ingredients are well coated.
04 - Gently warm flour tortillas in a dry skillet or microwave until pliable. Place each tortilla flat on a surface, spread a portion of dressed Caesar salad down the center, then layer with several crispy chicken strips and a sprinkle of freshly cracked black pepper.
05 - Fold in the sides and roll each tortilla tightly into a wrap. Serve whole or slice in half for convenient presentation.
