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Crispy chicken Caesar wraps cut in half on a ceramic plate
Natalie

Crispy Chicken Caesar Wraps

Golden Parmesan-panko chicken, crunchy romaine, creamy Caesar dressing and croutons rolled into warm tortillas. Dry lettuce and last-minute assembly keep every bite crisp.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 37 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crispy chicken
  • 1 pound boneless skinless chicken breast cutlets about 450 g; 4 thin cutlets
  • 1/2 cup all-purpose flour 60 g
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1 cup panko breadcrumbs about 60 g
  • 1/2 cup finely grated Parmesan cheese about 45 g
  • 1/3 cup neutral cooking oil about 80 ml; add only enough for a thin layer in the skillet
Wraps
  • 4 large flour tortillas 10-inch or burrito-size
  • 4 cups chopped romaine lettuce washed and dried very well
  • 1/2 cup creamy Caesar dressing 120 ml, plus more for serving if desired
  • 1/3 cup shaved Parmesan cheese about 30 g
  • 1 cup croutons about 60 g; lightly crushed

Equipment

  • 3 Shallow Bowls for breading
  • 1 Large Skillet
  • 1 Kitchen Tongs
  • 1 Instant-read thermometer
  • 1 Wire Rack set over a tray or plate

Method
 

Method
  1. Pat the chicken dry. If the cutlets are thicker than 1/2 inch, place them between sheets of parchment and pound gently to an even thickness. Season both sides with half of the salt and pepper.
    1 teaspoon kosher salt, 1/2 teaspoon black pepper
  2. Put the flour in the first shallow bowl and season it with the garlic powder and remaining salt and pepper. Beat the eggs in a second bowl. Mix the panko and finely grated Parmesan in a third. Coat each cutlet in flour, dip it in egg, then press it firmly into the panko mixture. Let the breaded chicken rest for 5 minutes so the coating adheres.
    1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 2 large eggs, 1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan cheese
    Chicken cutlets with flour egg and Parmesan panko breading bowls
  3. Heat a thin layer of oil in a large skillet over medium heat. Fry the cutlets in batches for 3 to 4 minutes per side, adjusting the heat if the crumbs darken too quickly. The crust should be deep golden and the thickest part of the chicken must reach 165°F (74°C). Transfer to a wire rack and rest for 5 minutes before slicing.
    1/3 cup neutral cooking oil
    Parmesan panko chicken cutlets frying until golden in a skillet
  4. In a large bowl, toss the thoroughly dried romaine with the Caesar dressing and shaved Parmesan. Add the lightly crushed croutons just before assembling so they stay crisp.
    4 cups chopped romaine lettuce, 1/2 cup creamy Caesar dressing, 1/3 cup shaved Parmesan cheese, 1 cup croutons
  5. Warm the tortillas for 10 to 15 seconds per side in a dry skillet so they bend without tearing. Arrange one quarter of the salad and sliced chicken in a compact line just below the center of each tortilla. Fold in the sides, pull the bottom edge snugly over the filling, and roll forward into a tight wrap.
    4 large flour tortillas
    Folding a tortilla around crispy chicken Caesar salad filling
  6. For a golden exterior, place each wrap seam-side down in a dry skillet over medium heat for 1 to 2 minutes, then turn and toast the second side. Cut in half and serve immediately.

Notes

Keep it crisp: Dry the romaine thoroughly, cool the chicken for five minutes before slicing, and add the dressing and croutons only when you are ready to roll.
Make ahead: Refrigerate the cooked chicken, lettuce, dressing and croutons in separate containers for up to 3 days. Re-crisp the chicken in a 375°F oven or air fryer, then assemble.
Shortcut: Cooked chicken tenders work when time is tight. Heat them according to their package directions and continue with the wrap assembly.