Crispy Chicken Caesar Wrap

Method

1. 01
   Step 1Season the chicken

   Pat the chicken dry and lay them flat. Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides.

   Chicken breastSaltGarlic powderSmoked paprikaBlack pepper
2. 02
   Step 2Prepare the dry batter

   In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder.

   All-purpose flourCornstarchSaltGarlic powderSmoked paprikaBlack pepper
3. 03
   Step 3Prepare the egg wash

   In another dish, whisk together eggs and water.

   EggWater
4. 04
   Step 4Prepare the panko mixture

   In a third dish, combine panko breadcrumbs and parsley.

   PankoDried herbs
5. 05
   Step 5Coat the chicken

   Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs.

   Chicken breastAll-purpose flourCornstarchEggWaterPankoDried herbs
6. 06
   Step 6Fry the chicken5 min

   Heat oil to 365°F and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 165°F. Slice the chicken and set aside.

   Avocado oilChicken breast
7. 07
   Step 7Make the Caesar sauce

   In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder.

   MayonnaiseWorcestershire sauceExtra virgin olive oilLemon juiceSaltBlack pepperGarlic powder
8. 08
   Step 8Prepare the Caesar salad

   In another bowl, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese. Mix to combine.

   LettuceCaesar dressingParmesan
9. 09
   Step 9Assemble and serve

   Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices. Close the wrap and warm up for a bit. Serve warm and enjoy.

   Tortilla wrapMayonnaiseLettuceChicken breast