Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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½ cup all-purpose flour
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
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1 egg, beaten
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¾ cup panko breadcrumbs
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½ cup grated Parmesan cheese
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½ teaspoon paprika
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2 tablespoons olive oil (for frying)
For the Wraps:
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4 large flour tortillas
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2 cups romaine lettuce, chopped
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½ cup shredded Parmesan cheese
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½ cup cherry tomatoes, halved (optional)
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½ cup Caesar dressing
Instructions
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Prepare the Chicken:
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Slice chicken breasts into thin strips.
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In a shallow dish, mix flour, garlic powder, salt, and pepper.
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In a second dish, beat the egg.
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In a third dish, mix panko breadcrumbs, Parmesan cheese, and paprika.
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Dredge each piece of chicken in flour, then dip into the egg, and finally coat with the breadcrumb mixture.
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Cook the Chicken:
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Heat olive oil in a pan over medium heat.
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Fry chicken for 3–4 minutes per side until golden brown and crispy.
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Remove and drain on a paper towel.
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Assemble the Wraps:
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Warm the tortillas slightly.
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Layer each tortilla with romaine lettuce, crispy chicken, shredded Parmesan, and cherry tomatoes.
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Drizzle with Caesar dressing.
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Fold in the sides and roll tightly into a wrap.
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Serve & Enjoy:
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Slice in half and serve immediately.
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Pair with extra Caesar dressing for dipping.
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