Chicken Caesar Wrap Recipe
crispy chicken, shredded lettuce, parmesan, caesar dressing
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Ingredients
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Wrap & Assembly
Crispy Chicken
Caesar Dressing
Method
Crispy Chicken
Prep chicken
Slice each chicken breast horizontally to make 4 thinner cutlets (or pound to about 1/2" thickness). Place cutlets into a bowl and pour buttermilk over them. Cover and refrigerate for at least 20 minutes (up to 2 hours) to tenderize and help coating adhere.
Make breading
In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly so spices are evenly distributed.
Coat chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere a thorough coating on both sides. Place coated pieces on a rack or plate while heating oil.
Fry chicken
Pour vegetable oil into a heavy skillet to about 1/4"–1/2" depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry chicken 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate and let rest 5 minutes, then slice into 1/2" strips.
Caesar Dressing
In a small bowl whisk together mayonnaise, grated Parmesan, anchovy paste, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper until smooth. If the dressing is too thick, whisk in water 1 teaspoon at a time (up to 1 tablespoon) until desired consistency for spreading is reached. Taste and adjust lemon, salt or pepper as needed.
Wrap & Assembly
Warm tortillas briefly in a dry skillet 15–20 seconds per side or microwave covered for 10–15 seconds to make them pliable.
Lay a warm tortilla flat. Spread about 1 tablespoon of Caesar dressing down the center of each tortilla, leaving room at the edges. Add 1 cup shredded romaine, a quarter of the sliced crispy chicken (about 3–4 strips), and sprinkle about 3/4 tablespoon grated Parmesan over the top.
Fold the bottom edge up over the filling, then fold in the left and right sides and roll tightly to form a wrap. Repeat with remaining tortillas and fillings.
Optional: For a warm, slightly crisp exterior, place each wrap seam-side down on a medium skillet over medium heat and toast 1–2 minutes per side until golden and sealed.
Serve immediately with lemon wedges on the side for squeezing over the chicken, and extra Caesar dressing if desired.