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Crispy Caesar Chicken Wraps
Andre Lewis

Crispy Caesar Chicken Wraps

A wrap can carry a fried cutlet without turning into a grease trap. These panko-coated chicken strips drain on a rack. They cool briefly before meeting crisp romaine, Parmesan and a measured spoonful of Caesar dressing. Don't wrap them steaming hot; trapped vapor softens both the breading and tortilla.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast cut into 8 strips
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 4 cups canola oil
  • 4 burrito-size flour tortillas
  • 3 cups thinly sliced romaine lettuce
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup Caesar dressing

Method
 

  1. Season the chicken strips with salt and black pepper and set up separate shallow bowls of flour, beaten eggs and panko.
  2. Coat each strip in flour, egg and panko, pressing the crumbs firmly, then rest the breaded chicken for 8 minutes.
  3. Heat the canola oil in a wide heavy skillet to 350°F and fry 4 strips at a time for 4 to 6 minutes, turning once and maintaining at least 335°F, until crisp and 165°F inside.
  4. Drain the strips on a wire rack and cool them for 5 minutes.
  5. Warm the tortillas briefly and divide the romaine, Parmesan, dressing and chicken strips evenly down their centers.
  6. Fold in the sides, roll each wrap tightly and place seam-side down before cutting in half.