Chicken Caesar Wrap Recipe

Trim and slice chicken

Trim any excess fat from the chicken breasts. Slice each breast horizontally to make two thinner cutlets (about 1/2-inch thick). If breasts are large, pound lightly between plastic wrap to an even 1/2-inch thickness.

Prepare produce

Rinse and dry the Romaine lettuce, then chop or tear into roughly 1-inch pieces to yield about 6 cups. Dice or slice the tomato into 1/2-inch pieces to measure 1 cup. Grate Parmesan if not pre-grated.

Set up breading station

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second shallow dish, whisk the eggs with the 2 tbs milk until combined. In a third dish, combine the breadcrumbs, 1 tbs grated Parmesan, 1 tsp garlic powder, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bread the chicken

Working one piece at a time: dredge each chicken cutlet in seasoned flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlets on a plate.

Pan-fry the cutlets

Heat a large skillet over medium heat and add 3 tbs vegetable oil. When oil is shimmering (but not smoking), add breaded cutlets in a single layer (work in batches if needed). Fry 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a paper-towel-lined plate and let rest 3 minutes; then slice each cutlet into 1/2-inch strips for wrapping.

Warm the tortillas briefly in a dry skillet over medium-low heat or in the microwave for 10–15 seconds to make them pliable.

Lay a warmed tortilla flat. In the center, place about 1.5 cups chopped Romaine, 1/4 cup diced tomato, 1/4 cup grated Parmesan, and 3/4 tbs Caesar dressing (adjust to taste). Arrange 1/4 of the sliced breaded chicken (about 3–4 strips) on top of the salad ingredients.

Fold the short edges of the tortilla inward, then roll tightly from one long side to enclose the filling. Repeat with remaining tortillas and fillings to make 4 wraps.

If desired, place each assembled wrap seam-side down in a skillet over medium heat and toast 1 minute per side to seal and crisp the tortilla slightly.

Slice each wrap in half on the diagonal. Serve immediately with lemon wedges and additional cracked black pepper or extra Caesar dressing on the side.