Ingredients
Method
1. Prepare the Chicken:
- Slice each chicken breast in half horizontally to create four thinner pieces.
- Pound the chicken pieces to ¼-inch thickness using a meat mallet or rolling pin.
2. Set Up Coating Station:
- In one bowl, combine the flour, salt, and pepper.
- In another bowl, whisk the eggs.
- In a third bowl, mix the panko breadcrumbs with grated Parmesan cheese.
3. Coat the Chicken:
- Dredge each chicken piece in the flour mixture, ensuring it’s fully coated.
- Dip into the whisked eggs, letting excess drip off.
- Press into the breadcrumb mixture, covering the chicken entirely.
4. Cook the Chicken:
- Heat the oil in a large skillet over medium-high heat.
- Fry the chicken in batches, cooking 4–5 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
- Transfer to a paper towel-lined plate to drain excess oil.
5. Make the Caesar Salad:
- In a large bowl, combine chopped romaine, croutons, shredded Parmesan, and Caesar dressing. Toss until well coated.
6. Slice the Chicken:
- Once slightly cooled, slice the chicken into bite-sized strips. Add to the salad and toss to combine.
7. Assemble the Wraps:
- Lay a burrito wrap flat and place a generous amount of the chicken Caesar mixture in the center.
- Fold the sides inward, then roll tightly from the bottom to create a wrap.
- Slice in half and serve.
Notes
- Make Ahead: Store the chicken, salad, and wraps separately in the refrigerator. Assemble the wraps just before serving to keep them fresh.
- Customizations: Add crispy bacon, sliced tomatoes, or avocado for extra flavor.
- Healthier Option: Use grilled chicken instead of fried chicken to cut down on calories.
- Storage: Leftovers can be refrigerated for up to 2 days. Reheat the chicken in the oven or air fryer to maintain its crispiness.