Crispy Chicken Caesar Wraps

Course: Lunch, Dinner

Ingredients:

For the Caesar Dressing:

• 1/2 cup mayonnaise

• 1/4 cup grated Parmesan cheese

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 2 cloves garlic, minced

• Salt and pepper, to taste

For the Chicken:

• 4 chicken cutlets

• Salt and pepper, to taste

• 1 cup panko breadcrumbs

• 1 cup grated parmesan

• 1 egg, whisked

• Neutral oil, for frying (I used avocado oil)

• Salt and pepper, to taste

For the Wrap:

• 4 large tortillas

• Romaine lettuce, washed and chopped

• Roma tomatoes, thinly sliced

• Shredded Parmesan cheese (optional)

Instructions:

1. Begin by seasoning your chicken cutlets on both sides.

2. Set up a dredging station by whisking an egg in one bowl then adding the panko breadcrumbs, parmesan cheese, salt, and pepper in another.

3. Run your chicken through the eggs, then the panko mixture, pressing to adhere the breadcrumbs to the chicken.

4. Heat a skillet with oil over medium-high heat.

5. Once glistening, add in chicken and cook on both sides until golden brown, about 4 minutes per side.

6. Once cooked, remove from heat and place on a paper towel lined plate.

7. After the chicken has rested, cut into strips.

8. In a medium bowl, combine mayonnaise, parmesan, lemon juice, dijon mustard, Worcestershire sauce, garlic, salt, and pepper. Mix well to combine.

9. Reserve about 1/4 cup of the Caesar dressing then add the chopped romaine to the remaining dressing and toss to coat.

10. To assemble the wrap, lay a tortilla on a clean work surface then top with Caesar coated romaine followed by the sliced chicken, parmesan cheese if using, and tomato slices.

11. Fold the bottom of the tortilla up followed by the sides of the tortilla, covering the filling and enjoy!