Crispy Chicken Caesar Wraps
Golden, crisp chicken cutlets are sliced and tucked into flour tortillas with crunchy romaine, Parmesan, and creamy Caesar dressing for a quick, satisfying handheld meal.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken cutlets
- 0.5 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 large large egg
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 4 large large flour tortillas
- 4 cups romaine lettuce
- 0.5 cup caesar dressing
- 0.5 cup parmesan cheese
Cooking instructions
- Pat the chicken cutlets dry. If any are thicker than 1/2 inch, gently pound them to an even thickness. Season both sides with 1/2 teaspoon of the salt and the pepper. (about 3 min)
- Set out three shallow bowls. Put the flour in the first. Beat the egg with 1 tablespoon water in the second. Combine the panko, remaining 1/2 teaspoon salt, and garlic powder in the third. Dip each cutlet in flour, then egg, then panko, pressing gently to coat. (about 5 min)
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the breaded chicken in a single layer, working in batches if needed. Cook for 4 to 5 minutes per side, until deeply golden and the thickest part reaches 165°F. Transfer to a plate and rest for 3 minutes. (about 10 min) — Medium heat; chicken 165°F
- Warm the tortillas in the skillet for about 15 seconds per side. Slice the chicken into strips. Divide the romaine among the tortillas, then top with chicken, Caesar dressing, and Parmesan. (about 3 min)
- Fold in the sides of each tortilla and roll tightly from the bottom. Serve immediately while the chicken is crisp. (about 1 min)