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Chicken Caesar Wrap Recipe
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Chicken Caesar Wrap Recipe

Make each element of these chicken Caesar wraps from scratch, or use a few store-bought shortcuts to save time. Either way, you're in a for a delicious lunch or dinner!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Course: Lunch
Cuisine: American

Ingredients

  • 1 chicken breast boneless, skinless
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ cup cornstarch
  • 1 egg lightly beaten
  • ½ cup Italian seasoned breadcrumbs
  • 4 cups romaine lettuce chopped
  • ¼ cup Parmesan Cheese grated
  • ⅓ cup caesar dressing
  • ¼ cup Pepperoncini coarsely chopped
  • ⅓ cup crouton garlic flavored
  • 2 flour tortilla extra-large

Instructions

    Cup of Yum
  1. Use a thin, sharp knife to slice the chicken breast in half, from tip to tail, to make two thinner scallops. One at a time, place a scallop between two pieces of plastic wrap and pound to ¼" thickness. Repeat with the other scallop. Season both sides of the cutlets with the garlic powder, kosher salt, and freshly ground black pepper.
  2. Place the cornstarch, egg, and panko bread crumbs in 3 shallow bowls or rimmed dinner plates. Working with one piece of chicken at a time, dredge the cutlets in the cornstarch, tapping off the excess. Dip both sides of the cutlet into the egg, letting the excess drip back into the bowl. Place the chicken breast in the panko crumbs, pressing the crumbs into the breast, then flip and repeat with the other side. Transfer to a baking sheet topped with a wire rack. Repeat with the other piece of chicken. At this point, you could refrigerate the chicken breasts for up to 3 hours or start frying.
  3. Pour the oil into a large, high-sided skillet over medium and heat to 350°F when tested with a thermometer. The oil is ready when a smidge of flour or a few breadcrumbs sizzle when dropped into the oil. Use tongs to lower the cutlets into the skillet. Do not overcrowd the skillet or the chicken will steam instead of crisp. Cook for 1 ½ minutes then flip the cutlets and cook for another 1 ½ minutes. Flip again and cook for another 30 seconds to 1 minute or until golden brown. Repeat with the other side. Transfer the cutlets to the wire rack-topped baking sheet.
  4. Cut the chicken into ¾-inch chunks. Add the chopped chicken to a large mixing bowl and toss with the romaine lettuce, Parmesan cheese, Caesar dressing, pepperoncini, and croutons. Add more kosher salt and black pepper to taste.
  5. Warm both sides of the tortilla in a large skillet or over a gas flame stove. Place the tortilla on a work surface and spoon half of the salad into the bottom half of the tortilla, leaving the edges clean. Fold the left and right edges in towards the center, tuck the side closest to you tightly, and roll the wrap. Repeat with the remaining tortilla and rest of the salad. Cut the wraps in half and serve, or warm the wraps in a skillet over medium on all sides.