Crispy Chicken Caesar Wrap (Printer-Friendly Version)
Crispy chicken, creamy Caesar dressing, bacon, and lettuce wrapped in a warm, golden tortilla.
# Ingredients Needed:
→ For the Crispy Chicken
01 -
2 medium boneless, skinless chicken breasts
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon freshly ground black pepper
08 -
2 large eggs, beaten
09 -
1 cup panko breadcrumbs
10 -
Vegetable oil, for frying
→ For the Caesar Dressing
11 -
2 anchovy fillets, finely minced
12 -
1 clove garlic, finely grated
13 -
1 teaspoon Dijon mustard
14 -
1 teaspoon Worcestershire sauce
15 -
2 tablespoons freshly squeezed lemon juice
16 -
1 large egg yolk, pasteurized
17 -
1/3 cup extra-virgin olive oil
18 -
1/4 cup finely grated Parmesan cheese
19 -
Freshly ground black pepper, to taste
→ Fillings and Wrap
20 -
4 slices thick-cut smoked bacon
21 -
2 cups chopped romaine lettuce, packed
22 -
1/4 cup shaved Parmesan cheese
23 -
2 large (10-inch) flour tortillas
# Step-by-Step Directions:
01 -
In a small bowl, combine anchovies, grated garlic, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk until smooth. While whisking constantly, slowly drizzle in the olive oil to fully emulsify. Stir in grated Parmesan and a pinch of black pepper until well blended. Set aside.
02 -
In a shallow bowl, mix together flour, garlic powder, cumin, smoked paprika, salt, and black pepper until evenly distributed.
03 -
Dredge each chicken breast in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly in panko breadcrumbs, gently pressing to adhere.
04 -
Heat 1/2 inch of vegetable oil in a heavy skillet to 350°F. Fry chicken for 4 to 5 minutes per side until deeply golden, crisp, and cooked to an internal temperature of 165°F. Drain on a paper-towel-lined plate and let rest for 5 minutes.
05 -
While the chicken fries, cook bacon in a separate skillet over medium heat until crispy. Transfer to paper towels to drain. Break into large pieces once cooled.
06 -
Cut the rested fried chicken breasts into thick strips.
07 -
In a medium bowl, toss chopped romaine lettuce with 2 tablespoons of the Caesar dressing until coated.
08 -
Heat each tortilla in a dry skillet or microwave for 15 seconds until soft and flexible.
09 -
Spread 1 tablespoon of Caesar dressing along the center of each warmed tortilla. Layer dressed lettuce, crispy bacon pieces, sliced chicken, and shaved Parmesan in a row down the center.
10 -
Fold the bottom edge of the tortilla over the fillings, then fold in the sides and roll up tightly to seal. Place seam-side down in a hot, dry skillet and toast for 1 to 2 minutes per side until golden and crisp.
# Helpful Hints:
01 -
Always use pasteurized eggs for a safe Caesar dressing. For a lighter version, chicken may be baked or air-fried at 400°F until crisp and cooked through. Anchovies provide essential depth and umami to authentic Caesar flavor.