Ingredients
Method
Prepare the Chicken:
- In a shallow mixing bowl, combine the flour, cornstarch, and seasoned salt.
- In a separate bowl, whisk the eggs until smooth.
- Dip each chicken strip into the flour mixture, then into the beaten eggs, and back into the flour mixture to coat evenly.
Cook the Chicken in the Air Fryer:
- Spray the air fryer basket with nonstick cooking spray. Place the breaded chicken strips in a single layer in the basket, leaving space between each piece.
- Air fry at 380°F (190°C) for 8 minutes. Flip the chicken strips and air fry for an additional 3 minutes, or until golden brown and cooked through. Work in batches if necessary.
Prepare the Caesar Salad:
- Chop the romaine lettuce and rinse it thoroughly. Pat it dry.
- In a large bowl, combine the lettuce, Caesar dressing, shredded parmesan cheese, and croutons. Toss gently to coat evenly.
Assemble the Wraps:
- Lay one tortilla flat on a clean surface.
- Add ½ cup of the Caesar salad to the bottom half of the tortilla, followed by 3-4 crispy chicken strips.
- Fold the bottom of the tortilla over the filling, then fold in the sides. Roll the tortilla tightly like a burrito. Repeat with the remaining tortillas.
Serve:
- Slice each wrap in half and serve immediately. Pair with extra Caesar dressing or your favorite dipping sauce for added flavor.
Notes
- For Extra Crispiness: Spray the breaded chicken with a light coat of oil before air frying to enhance the crunch.
- Storage: Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes.
- Freezing: Freeze uncooked, breaded chicken strips in a freezer-safe bag. Cook from frozen in the air fryer, adding an extra 3-5 minutes to the cooking time.
- Customization: Add avocado slices, cherry tomatoes, or bacon bits for extra flavor in your wraps.
- Make It Healthier: Use whole wheat tortillas and skip the croutons to reduce calories and carbs.