Green Caesar Chicken Salad Wraps
Makes 4 large wraps
Equipment
- Plastic wrap
- Shallow bowl
- Sheet tray (with a rack if you have it!)
- Blender
- Large skillet
Ingredients
Crispy Chicken
- 3 boneless skinless, chicken breasts
- Kosher salt and pepper to taste
- 1 cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- Canola oil for frying
Green Caesar Dressing
- 1 large garlic clove smashed
- 3 anchovy filets
- 2 lemons zested and juiced
- 1 tsp dijon mustard
- 2 dashes Worcestershire sauce
- 1 egg yolk
- ¼ cup roughly chopped fresh parsley
- ¼ cup roughly chopped dill
- Large handful fresh basil leaves
- ⅓ cup neutral oil I used canola
- ¼ cup grated parmesan cheese
- Kosher salt and pepper to taste
To assemble
- 4 flour tortillas burrito size
- chopped romaine lettuce
- shaved parmesan
Instructions
- Start by breading your chicken. Pound the chicken in between two pieces of plastic wrap to an even 1/4 inch thickness.
- Season both sides of the chicken with salt and pepper. Next prepare your breading station.
- In a shallow bowl add flour and season with a touch of salt and pepper.
- Place eggs in another shallow bowl and whisk.
- Mix grated parm and panko in another shallow bowl.
- Dredge chicken in flour, then egg, then panko mixture, making sure to evenly coat the chicken in each step. Repeat with remaining breasts. Place on a sheet tray and set aside while you make the dressing. (this rest time will allow the breading to adhere to the chicken.)
- To make the dressing, add garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, and egg yolk to a blender and blend until smooth.
- Add in all the herbs and blend until smooth. Slowly blend in the oil to create an emulsion. Stir in parmesan and season to taste with salt and pepper.
- Next fry up the chicken. In a large skillet, add enough canola oil to come up about 1/4 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles).
- Carefully add one chicken breast to the pan and cook until golden on one side, about 4 minutes.
- Flip chicken and cook on second side until golden, about another 4 minutes. Remove chicken to a sheet tray (with a rack if you have it!). Sprinkle with a touch of salt.
- Repeat frying process with remaining chicken.
- To assemble, warm tortilla (in a pan or a microwave) until pliable. Toss romaine with desired amount of dressing. Place dressed greens in the center of the wrap and add sliced crispy chicken. Top with shaved parm and roll into a wrap. Serve as is, or toast in a pan for extra crispiness.
- Serve with more dressing if desired.
Tried this recipe?Let us know how it was!
