Craving a flavorful, protein-packed meal that’s both satisfying and easy to make? This Chicken Caesar Wrap is the answer! Crispy, golden chicken meets creamy Caesar dressing, crunchy romaine, and a sprinkle of parmesan—all wrapped in a soft tortilla.
- 2 large chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup neutral oil (such as vegetable, smooth olive oil, or avocado oil), plus more as needed
- 1 large head of romaine lettuce, chopped into small pieces
- 1 cup croutons
- 1 cup shredded parmesan cheese (more if desired)
- 1/2 cup Caesar dressing (store-bought or homemade)
- 4 extra-large burrito-sized wraps
Set Up Dipping Stations:
In one shallow bowl, mix together the flour, salt, and pepper.
In the second bowl, whisk the eggs.
In the third bowl, combine the panko breadcrumbs and grated parmesan.
Coat the Chicken:
Coat each chicken piece in the flour mixture, shaking off any excess.
Dip it into the egg wash, ensuring it's fully coated.
Finally, press the chicken into the breadcrumb-parmesan mixture, covering it thoroughly on both side
Cook the Chicken:
Heat the oil in a large skillet over medium-high heat.
Once the oil is hot, add two chicken pieces at a time and cook for about 4-5 minutes per side until golden brown and cooked through.
Remove the cooked chicken from the pan and place it on a paper towel-lined plate. Repeat with the remaining chicken.
Assemble the Salad:
In a large bowl, combine the chopped romaine lettuce, croutons, shredded parmesan, and Caesar dressing. Toss to coat evenly.
Assemble the Wraps:
Slice the cooked chicken into bite-sized pieces.
Add the chicken to the salad mixture and toss everything together.
Spoon the mixture onto the center of each wrap and roll it tightly to enclose the filling.
Slice each wrap in half and serve.