Crispy Chicken Caesar Wrap
Crispy chicken and dressed romaine wrapped in warm tortillas.
Ingredients
- Caesar Dressing — 2 Tbsp Dijon Mustard
- Caesar Dressing — Juice from ½ Lemon
- Caesar Dressing — 1 Garlic Clove, Pressed
- Caesar Dressing — ½ tsp Worcestershire Sauce
- Caesar Dressing — 1 tsp Anchovy Paste
- Caesar Dressing — ½ cup Avocado Oil
- Caesar Dressing — 1 Tbsp Sour Cream
- Caesar Dressing — 1 Tbsp Freshly Grated Parmesan
- Caesar Dressing — Black Pepper to Taste
- Crispy Chicken — 1½-2 lbs Boneless Skinless Chicken Breasts
- Crispy Chicken — 1 cup AP Flour
- Crispy Chicken — ¼ cup Cornstarch
- Crispy Chicken — 1 tsp Kosher Salt
- Crispy Chicken — 1 tsp Garlic Powder
- Crispy Chicken — 1 tsp Onion Powder
- Crispy Chicken — ½ tsp Black Pepper
- Crispy Chicken — 1 Large Egg
- Crispy Chicken — ¾ cup Buttermilk
- Crispy Chicken — Neutral Oil (for Frying)
- Wraps — 4 large Tortillas
- Wraps — 1½ Romaine Hearts, chopped
- Wraps — Parmesan Cheese Block (for Shaving)
- Wraps — Extra Dressing, Kosher Salt, Pepper to Taste
Method
- MAKE DRESSING: Whisk mustard, lemon, garlic, Worcestershire, and anchovy paste. Slowly whisk in oil until emulsified. Stir in sour cream, Parmesan, and pepper. Set aside.
- PREP CHICKEN: Butterfly thick breasts into cutlets. Pat dry; season with salt/pepper. Combine flour, cornstarch, and spices in one bowl. Whisk egg and buttermilk in another. Dredge chicken: flour, buttermilk and then flour again. Rest on a wire rack for 15 mins.
- FRY: Heat an inch or so of oil in a skillet to 350°F. Fry chicken 4-5 mins per side (until 160-165°F). Rest 10 mins before slicing.
- TOSS SALAD: Toss romaine with dressing, pepper, and Parmesan shavings.
- ASSEMBLE: Warm tortillas. Layer dressed romaine, sliced chicken, extra Parmesan, a drizzle of dressing and black pepper. Wrap tightly and slice in half. Serve with remaining dressing.