Crispy Chicken Caesar Wrap
Let me tell you about this wrap. It’s got shatteringly crisp, golden chicken and salty bacon, all tangled up with cool romaine in a bold, zesty Caesar dressing made from scratch. We roll it all in a warm tortilla and toast it, so every single bite is a perfect, irresistible crunch. This isn't just lunch; it's an experience.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅓ tbsp anchovies (finely chopped)
- 1.5 garlic cloves (finely chopped)
- 1 ½ tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 large egg yolk
- 2 ¼ tbsp olive oil (extra virgin)
- 2 tbsp finely grated parmesan cheese
- freshly ground black pepper (to taste)
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- salt and pepper (to taste)
- 3.5 oz boneless chicken breast
- 3 large eggs (beaten)
- 1 cup panko breadcrumbs (or regular breadcrumbs (as needed))
- 2 tbsp oil (for frying)
- 2 slices bacon
- 1 cup chopped romaine lettuce
- 1 large wheat tortilla
- Shaved Parmesan (to serve (optional))
Instructions
- 1
In a small bowl, add the anchovies, garlic, mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk thoroughly to combine.
- 2
While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
- 3
Stir in the grated Parmesan cheese and a pinch of black pepper. Set the dressing aside.
- 4
In a shallow bowl, mix together the flour, garlic powder, cumin, paprika, salt, and pepper.
- 5
Coat each piece of chicken first in the flour mixture, then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs until fully coated.
- 6
Heat oil in a large skillet to 350°F (175°C). Carefully fry the chicken for 4–5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate to drain.
- 7
In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
- 8
In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
- 9
In a medium bowl, toss the romaine lettuce with about 2 tablespoons of the homemade Caesar dressing.
- 10
Gently warm the tortilla in a dry pan or for a few seconds in the microwave until it's soft and pliable.
- 11
Spread 1 tablespoon of dressing down the center of the tortilla. Layer the dressed lettuce, crispy bacon pieces, sliced chicken, and shaved Parmesan on top.
- 12
Looking down at the wrap, fold the bottom edge up over the filling. Then, fold in the two sides and roll it away from you into a tight, secure cylinder.
- 13
Heat a clean skillet over medium heat. Place the wrap seam-side down and toast for 1–2 minutes, then flip and toast the other side until both are golden brown and perfectly crispy.