Crispy Chicken Caesar Wrap (Printer-Friendly)
Crisp chicken, creamy Caesar, bacon, and parmesan all wrapped up and toasted until golden-brown perfection.
# What You’ll Need:
→ For the Caesar Dressing
01 -
2 tablespoons finely chopped anchovy fillets
02 -
2 garlic cloves, minced
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
2 tablespoons fresh lemon juice
06 -
1 large egg yolk, pasteurized
07 -
1/3 cup extra virgin olive oil
08 -
1/3 cup finely grated Parmesan cheese
09 -
1/4 teaspoon ground black pepper
→ For the Crispy Chicken
10 -
2 large boneless, skinless chicken breasts (about 1 pound)
11 -
1/2 cup all-purpose flour
12 -
1 teaspoon garlic powder
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon smoked paprika
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
17 -
2 large eggs, beaten
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1 1/2 cups panko breadcrumbs
19 -
Vegetable oil, for frying
→ For the Wrap Assembly
20 -
4 large (10-inch) wheat or flour tortillas
21 -
3 cups chopped romaine lettuce
22 -
6 slices thick-cut bacon
23 -
1/3 cup shaved Parmesan cheese
# Steps to Follow:
01 -
In a small bowl, combine anchovy fillets, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk to form a paste, then slowly drizzle in olive oil while whisking constantly until emulsified and creamy. Stir in grated Parmesan and black pepper; set aside.
02 -
In a shallow bowl, combine flour, garlic powder, cumin, paprika, salt, and black pepper. In a separate dish, beat the eggs. Place panko breadcrumbs in a third shallow bowl.
03 -
Dredge each chicken breast in seasoned flour, dip into beaten eggs, then coat evenly with panko breadcrumbs. Press gently to ensure adherence.
04 -
Heat 1/2 inch of vegetable oil in a large skillet to 350°F. Fry chicken for 4–5 minutes per side, or until golden brown and fully cooked. Drain on paper towels. Allow to rest for 5 minutes, then slice into strips.
05 -
In a separate skillet over medium heat, cook bacon slices until crispy. Transfer to paper towels to drain. Once cooled, break into large pieces.
06 -
In a medium bowl, toss chopped romaine lettuce with 2 tablespoons of Caesar dressing. Warm tortillas in a dry skillet or microwave until soft and pliable.
07 -
Spread 1 tablespoon of Caesar dressing down the center of each warm tortilla. Arrange a line of dressed lettuce, crispy bacon pieces, sliced chicken, and shaved Parmesan in the center.
08 -
Fold the bottom edge of each tortilla over the filling, tuck in the sides, and roll tightly. Place seam-side down in a hot, dry skillet and toast for 1–2 minutes per side until golden and crisp.
# Helpful Hints:
01 -
For the crispiest chicken, ensure oil temperature is maintained at 350°F, and do not overcrowd the pan.
02 -
Use pasteurized eggs for safe consumption in homemade Caesar dressing.