Crispy chicken, Caesar dressing, romaine, and parmesan wrapped for a delicious, portable main dish.
# Components:
→ For the 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
→ For the Caesar Salad
11 - 4 cups chopped romaine lettuce
12 - 1/2 cup Caesar dressing
13 - 1/4 cup grated parmesan cheese
14 - 1/4 cup seasoned croutons (optional)
→ For Assembling
15 - 4 large (10-inch) flour tortillas
16 - Freshly cracked black pepper, to taste
# Directions:
01 - Pound chicken breasts to an even thickness and slice into uniform strips.
02 - Place flour in the first bowl, beat eggs in the second bowl, and combine panko, parmesan, garlic powder, paprika, salt, and black pepper in the third bowl.
03 - Coat each chicken strip in flour, dip in beaten egg, and press into the panko mixture to cover completely.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook chicken strips in batches, 3 to 4 minutes per side or until golden and fully cooked. Drain on paper towels.
05 - In a large mixing bowl, combine chopped romaine lettuce, Caesar dressing, grated parmesan, and croutons. Toss until ingredients are evenly coated.
06 - Briefly heat flour tortillas in a dry skillet or microwave until pliable.
07 - Lay each tortilla flat, add a portion of Caesar salad down the center, arrange crispy chicken strips on top, and finish with freshly cracked black pepper.
08 - Fold in tortilla sides and roll up tightly. Serve whole or slice in half for easier handling.
