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Main Course Savory  •  July 11, 2022

Green Caesar Chicken Salad Wraps

Green Caesar Chicken Salad Wraps
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Green Caesar Chicken Salad Wraps

Makes 4 large wraps
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Course Main Course
Servings 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.
Keyword Salad
Tried this recipe?Let us know how it was!

Tags

  • Chicken
  • Salads
  • Sandwiches

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