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Crispy Chicken Caesar Wraps

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These Crispy Chicken Caesar Wraps feature crunchy golden chicken strips paired with creamy homemade Caesar dressing, crisp romaine lettuce, and soft tortillas for a quick and satisfying handheld meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced into strips
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) panko breadcrumbs (Japanese-style preferred)
  • ¼ cup (25g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste (optional)
  • 1 clove garlic, minced
  • ¼ cup (25g) grated Parmesan cheese (for dressing)
  • Salt and pepper, to taste
  • 4 large flour tortillas or wraps (10-inch / 25cm diameter)
  • 2 cups (about 100g) romaine lettuce, shredded
  • ½ cup (50g) cherry tomatoes, halved (optional)
  • Extra Parmesan cheese for sprinkling

Instructions

  1. Slice the chicken breasts into 1-inch (2.5cm) wide strips and pat dry with paper towels.
  2. Set up breading stations: season flour with salt and pepper in one dish, beat eggs in a second dish, and mix panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper in a third dish.
  3. Dredge each chicken strip in flour, shaking off excess, dip into beaten eggs, then coat evenly with breadcrumb mixture. Place on a plate and repeat for all strips.
  4. Pour about ¼ inch (0.6 cm) of vegetable oil into a skillet and heat over medium-high until shimmering but not smoking (about 350°F / 175°C).
  5. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
  6. While chicken cooks, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, Parmesan, salt, and pepper until smooth. Adjust seasoning to taste.
  7. Lay out each tortilla and spread a generous spoonful of Caesar dressing down the center.
  8. Add shredded romaine lettuce, cherry tomato halves, and 3-4 crispy chicken strips. Sprinkle with extra Parmesan cheese.
  9. Fold the sides over the filling and roll tightly from one end to the other. Optionally, press the wrap in a warm skillet for 1-2 minutes to lightly toast.
  10. Slice wraps in half diagonally and serve immediately with leftover Caesar dressing on the side.

Notes

Pat chicken dry before breading to ensure crispiness. Maintain oil temperature between 325°F and 350°F to avoid greasy or burnt coating. Fry in batches to prevent overcrowding. For dairy-free, use vegan mayonnaise and omit Parmesan. For gluten-free, use almond flour and gluten-free panko breadcrumbs. Optionally press wraps in a warm skillet for a toasted finish.

Nutrition

Keywords: crispy chicken wraps, Caesar wraps, homemade Caesar dressing, crunchy chicken, easy chicken wraps, quick lunch, dinner wraps

Find it online: https://siennaspoon.com/crispy-chicken-caesar-wraps-recipe-easy-homemade-crunchy-golden-chicken/