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Crispy Chicken Caesar Wraps with Creamy Parmesan Dressing

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These Crispy Chicken Caesar Wraps combine perfectly fried chicken strips with a rich, garlicky creamy parmesan dressing, fresh romaine, and soft tortillas for a quick, satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced into strips
  • 1 cup all-purpose flour (120 g)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten, room temperature
  • 1 cup panko breadcrumbs (90 g)
  • Vegetable oil for frying (about ½ inch deep in a skillet)
  • ½ cup mayonnaise (120 ml)
  • ¼ cup grated Parmesan cheese (25 g)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil (30 ml)
  • Salt and pepper, to taste
  • 4 large flour tortillas (10-inch / 25 cm) or whole wheat
  • 3 cups chopped romaine lettuce (about 150 g)
  • ½ cup cherry tomatoes, halved (optional)
  • Extra grated Parmesan for garnish (optional)

Instructions

  1. Pat the chicken strips dry with paper towels.
  2. In a shallow bowl, mix flour, paprika, garlic powder, salt, and black pepper.
  3. In another bowl, beat the eggs.
  4. Place the panko breadcrumbs in a third bowl.
  5. Dredge each chicken strip first in the flour mixture, shaking off excess.
  6. Dip into the beaten eggs, ensuring full coverage.
  7. Press into the panko breadcrumbs until well coated. Set aside on a plate.
  8. Pour vegetable oil into a large skillet to about ½ inch depth and heat over medium heat until shimmering but not smoking, about 3-4 minutes.
  9. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Adjust heat as needed.
  10. Transfer cooked chicken to a plate lined with paper towels to drain excess oil.
  11. In a bowl, whisk together mayonnaise, grated Parmesan, minced garlic, lemon juice, Dijon mustard, and olive oil. Season with salt and pepper to taste.
  12. Lay out the tortillas on a clean surface.
  13. Spread 2-3 tablespoons of the creamy Parmesan dressing onto each tortilla, leaving space around edges.
  14. Layer chopped romaine lettuce, cherry tomatoes if using, and a generous portion of crispy chicken strips.
  15. Fold the sides of the tortilla inward, then roll tightly from one end to the other to form a wrap.
  16. Slice each wrap diagonally and garnish with extra Parmesan if desired. Serve immediately.

Notes

Keep oil temperature between 350°F and 375°F to avoid burning or soggy chicken. Fry in small batches to maintain oil temperature. Let breaded chicken rest 5 minutes before frying to help coating stick. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. For dairy-free, use vegan mayo and nutritional yeast instead of Parmesan. Store leftovers wrapped tightly in fridge up to 2 days; reheat in toaster oven or air fryer for best crispiness.

Nutrition

Keywords: crispy chicken wraps, Caesar wraps, creamy parmesan dressing, quick chicken wraps, easy lunch recipe, fried chicken strips, homemade dressing

Find it online: https://siennaspoon.com/crispy-chicken-caesar-wraps-recipe-easy-homemade-creamy-parmesan-dressing/