Gaby's Caesar Avocado Wrap Recipe

pound and season

Slice each chicken breast horizontally into two thinner cutlets (or butterfly and flatten) to make four thin pieces. Lightly season both sides with 0.5 tsp salt and 0.25 tsp black pepper.

dredge

Set up three shallow bowls: 1) buttermilk, 2) flour mixed with garlic powder and paprika, 3) panko breadcrumbs. Dip each chicken cutlet into buttermilk, shake off excess, dredge in flour (press to coat), then press into panko until well coated.

fry

Heat a large skillet over medium heat and add 2 tbs olive oil. When shimmering, add chicken cutlets (do not overcrowd) and cook 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer to a wire rack and rest 5 minutes, then slice into strips about 1/2 inch wide.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, 1/2 tsp anchovy paste (if using), minced garlic, 2 tbs grated Parmesan, 1/4 tsp salt and 1/4 tsp cracked black pepper until smooth. Taste and adjust acidity with more lemon or salt as needed.

Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

Prepare avocado: halve, pit and scoop flesh into a bowl. Mash lightly with a fork leaving some texture; season with a pinch of salt and 1 tsp lemon juice to prevent browning.

In a large bowl combine shredded little gem and romaine with half of the prepared dressing (about 3–4 tbs). Toss gently to coat.

Lay a warmed tortilla flat. Spread about 2–3 tbs mashed avocado down the center of each tortilla. Top with a generous handful (about 3/4 cup) of the dressed lettuce mixture.

Arrange sliced crispy chicken strips over the lettuce (about 3–4 strips per wrap). Sprinkle with 2 tbs crushed croutons and 1–2 tbs grated Parmesan per wrap.

Drizzle an additional 1 tbs of dressing over the top and finish with a generous pinch of freshly cracked black pepper.

Fold the sides of the tortilla over the filling and roll tightly from the bottom into a compact wrap. If desired, grill the wrap seam-side down in a skillet for 1–2 minutes per side to seal and add extra crispness.

Slice each wrap in half on the bias, serve with a lemon wedge to squeeze over, and offer remaining dressing on the side.