Description
Savor the crispy Chicken Caesar Wrap, featuring marinated chicken, fresh romaine lettuce, and creamy Caesar dressing, all wrapped in a warm tortilla. Ideal for a quick and satisfying meal!
Ingredients
Scale
- 2 large chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup breadcrumbs (panko for extra crunch)
- 2 tablespoons olive oil
- 4 large flour tortillas
- 2 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
- 1/4 cup cherry tomatoes, halved (optional)
- Freshly cracked black pepper, to taste
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
- Prepare the Breading Station: In three shallow dishes, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in the first dish. Pour the leftover buttermilk into the second dish. Add breadcrumbs to the third dish.
- Bread the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, dip back into the buttermilk, and coat in breadcrumbs, pressing gently to adhere. Repeat for all chicken breasts.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Bake for Extra Crispiness: Transfer the fried chicken to a baking sheet lined with parchment paper and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest the Chicken: Remove the chicken from the oven and let it rest for about 5 minutes.
- Prepare the Lettuce and Dressing: While the chicken rests, chop the romaine lettuce and toss it with Caesar dressing in a large bowl. Add halved cherry tomatoes if desired.
- Slice the Chicken: After resting, slice the chicken into strips.
- Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave for 10-15 seconds.
- Layer the Ingredients: On a warm tortilla, place a generous amount of dressed romaine lettuce, followed by chicken strips and a sprinkle of Parmesan cheese. Add cherry tomatoes if using.
- Wrap It Up: Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go. Wrap tightly and secure with a toothpick if needed.
Notes
- For extra flavor, consider adding avocado or bacon to the wraps.
- Adjust the amount of cayenne pepper based on your heat preference.
- These wraps can be made ahead of time and stored in the refrigerator for a quick meal.
- Prep Time: 60 minutes
- Cook Time: 25 minutes