Chicken Caesar Crunchwrap
A delicious and crispy crunchwrap featuring all the flavors of a classic chicken Caesar salad, including a homemade Parmesan crisp and crispy fried chicken.
Ingredients
- Parmesan cheese
- chicken breasts
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- dried oregano
- all-purpose flour
- eggs
- Italian-style panko breadcrumbs
- fresh parsley
- Parmesan cheese
- cooking oil
- mayonnaise
- olive oil
- Worcestershire sauce
- Dijon mustard
- lemon
- garlic
- salt
- black pepper
- romaine lettuce
- croutons
- Parmesan cheese
- flour tortillas (burrito size)
- flour tortillas
Method
- 1
Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, form two large, thin circles with the shredded Parmesan cheese. Bake for 5-10 minutes, or until melted, golden brown, and crispy. Set aside to cool.
- 2
Slice the chicken breasts in half horizontally to create four thinner cutlets. Pound them slightly to an even thickness. Season both sides of each cutlet generously with salt, pepper, garlic powder, onion powder, paprika, and oregano.
- 3
Prepare three shallow dishes. Place the flour in the first, the beaten eggs in the second. In the third dish, combine the panko breadcrumbs, chopped parsley, and 0.5 cup of grated Parmesan cheese.
- 4
Dredge each seasoned chicken cutlet first in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, press the cutlet firmly into the panko mixture, covering it completely.
- 5
Heat the cooking oil in a large skillet or cast iron pan over medium-high heat. Shallow fry the chicken cutlets for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove from the pan and let them rest on a wire rack. Once cooled slightly, chop the chicken into bite-sized pieces.
- 6
In a small bowl, combine the mayonnaise, olive oil, Worcestershire sauce, Dijon mustard, lemon juice, and grated garlic. Season with salt and pepper to taste. Whisk until smooth and creamy.
- 7
In a large bowl, combine the chopped romaine lettuce, croutons, and the Caesar dressing. Add 0.25 cup of freshly grated Parmesan cheese and toss everything together until well-coated.
- 8
Lay a large tortilla flat. Spoon a layer of the Caesar salad into the center. Place a crispy Parmesan crisp on top of the salad. Add a generous amount of the chopped fried chicken. Place a small tortilla on top of the chicken to help seal the wrap.
- 9
Tightly fold the edges of the large tortilla in towards the center over the small tortilla, creating a sealed, hexagonal shape.
- 10
Place the crunchwrap seam-side down in a lightly oiled pan over medium heat. Grill for 2-3 minutes per side, until both sides are golden brown and toasted.
- 11
Remove the crunchwrap from the pan, slice it in half, and serve immediately.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
