Crispy chicken, parmesan, and Caesar salad combine in a soft tortilla for a crunchy, savory handheld meal.
# Components:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - Vegetable oil, for frying (approximately 1/2 inch depth in skillet)
→ Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing (store-bought or homemade)
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup seasoned croutons (optional)
→ Assembly
15 - 4 large flour tortillas (10-inch diameter)
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness and slice into uniform strips. Organize a breading station with three bowls: one holding the flour, one whisked eggs, and one panko breadcrumbs mixed with grated parmesan, garlic powder, paprika, salt, and black pepper.
02 - Dredge each chicken strip in the flour, coat thoroughly in the beaten eggs, and cover with the seasoned panko mixture. Ensure an even coating for maximum crispiness.
03 - Heat vegetable oil to approximately 350°F (175°C) in a large skillet, ensuring about 1/2 inch depth. Fry chicken strips in batches for 3–4 minutes per side, or until golden brown and fully cooked. Remove and drain excess oil on paper towels.
04 - In a large bowl, combine chopped romaine lettuce, Caesar dressing, grated parmesan, and croutons if using. Toss gently to coat all components evenly.
05 - Briefly heat the flour tortillas using a dry skillet or microwave to soften them for wrapping.
06 - Lay each tortilla flat and layer with a portion of Caesar salad along the center, followed by several crispy chicken strips. Sprinkle with freshly cracked black pepper as desired.
07 - Fold in the sides, then roll each tortilla tightly to encase the filling. Serve whole or slice in half for easier handling.
