Spicy Chicken Caesar Wraps
Makes 2 wraps
Ingredients
Crispy Chicken
- 2 thin boneless skinless chicken breasts about ¼ inch thick*
- Kosher salt and pepper to taste
- Seasonings of choice**
- ½ cup all purpose flour
- 2 eggs
- ¾ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- Canola oil for pan frying
Salad
- 2 large garlic cloves smashed
- 6 anchovy filets
- 2 lemons juiced
- 2 tsp dijon mustard
- A few dashes of Worcestershire sauce
- 2 egg yolks
- 2 tsp chopped Calabrian chilis more to taste
- ½ tsp smoked paprika
- ⅔ cup canola oil
- ⅔ cup grated parmesan cheese plus more for shaving into the wrap
- Kosher salt and pepper to taste
- 2 romaine hearts chopped and washed in ice water to crisp
- Small or crushed croutons to taste***
- 2 (12") flour tortillas
Instructions
- Season both sides of the chicken with salt, pepper, and any other desired spices.
- Place flour in a shallow bowl. Beat eggs until homogeneous in a separate shallow bowl.
- Mix grated parm and breadcrumbs in a third shallow bowl.
- Dredge chicken in flour, then egg, then breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with the second breast.
- Refrigerate breaded chicken while you prepare the dressing.
- Blend garlic, anchovy, lemon juice, dijon, Worcestershire, egg yolks, calabrian chilis, smoked paprika and oil until smooth and emulsified.
- Transfer to a small bowl and stir in parmesan and season to taste with salt and pepper. Set aside. This will make more dressing than you will probably need, but I like to have extra on the side for dipping!
- Heat a shallow amount of frying oil in a large skillet over medium heat. Once hot, carefully add in chicken, and fry until golden and crispy, about 3-5 minutes per side. Transfer to a paper towel or wire rack to drain.
- Add romaine, desired amount of croutons and shaved parm to a large bowl. Toss with desired amount of caesar dressing. I like to dress a bit heavier than I normally would.
- Heat tortillas until pliable. (30 sec in the microwave works, or heated in a pan)
- Chop crispy chicken into bite size pieces and toss into salad.
- Divide salad evenly amongst both wraps, and wrap tightly. Cut in half and enjoy! Wrap in foil if you are taking them to go!
Video
Notes
*You can buy thin cut chicken from the store, or butterfly a chicken breast at home
**Smoked paprika, a touch of cayenne or any seasoning blend you like works here 🙂 Also, just salt and pepper is perfectly good too!
***I make the croutons by small dicing some sourdough, tossing with olive oil, salt and pepper, and baking them at 400F for 15-20 minutes until golden and crispy.
Tried this recipe?Let us know how it was!
