Crispy Chicken Caesar Wraps
A quick and easy homemade meal featuring crispy pan-fried chicken strips, fresh Romaine lettuce tossed in Caesar dressing, and Parmesan cheese wrapped in a soft tortilla. Perfect for a satisfying lunch or dinner with a delightful crunch and creamy tang.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 pound (450g) chicken breasts, thinly sliced or cut into strips
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten, room temperature
- ¾ cup (90g) panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Olive oil or canola oil, for pan-frying
- 4 large flour tortillas or whole wheat wraps
- 2 cups Romaine lettuce leaves, washed and chopped
- ½ cup (120ml) Caesar dressing, store-bought or homemade
- ⅓ cup (30g) grated Parmesan cheese
- 1 tbsp fresh lemon juice (optional)
- Cracked black pepper, for finishing
Instructions
- Pat the chicken strips dry with paper towels to help the coating stick better.
- Set up a dredging station with three shallow dishes: one with flour seasoned with salt, pepper, garlic powder, and onion powder; one with beaten eggs; and one with panko breadcrumbs.
- Dredge each chicken strip in the flour, shaking off excess, then dip into the egg, and coat thoroughly with panko breadcrumbs. Place coated strips on a plate ready for frying.
- Heat about 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When hot, add chicken strips in a single layer without overcrowding.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to paper towels to drain excess oil.
- While chicken cooks, toss chopped Romaine lettuce in a mixing bowl with Caesar dressing and fresh lemon juice.
- Lay out tortillas, evenly distribute dressed lettuce, top with crispy chicken strips, sprinkle Parmesan cheese, and add cracked black pepper.
- Fold the sides and roll tightly. Slice in half diagonally for easier eating.
- Optional: Toast wraps lightly in a dry pan for 1 minute per side before filling for extra crispiness.
Notes
Dry chicken strips thoroughly before coating to ensure crispiness. Do not overcrowd the pan when frying to maintain even cooking and crunch. Avoid overdressing lettuce to prevent sogginess. Toast wraps lightly before filling for extra crispness. For gluten-free, use gluten-free flour, breadcrumbs, and wraps. Baking chicken at 425°F for 15-20 minutes is an alternative but less crispy method.
Nutrition
- Serving Size: 1 wrap (half of a la
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: crispy chicken wraps, Caesar wrap recipe, quick chicken wraps, easy lunch, homemade wraps, pan-fried chicken, Caesar dressing, crunchy chicken