Ingredients
Units
Scale
For the Chicken
- 1 1/2lb boneless, skinless chicken breasts or chicken breast cutlets
- 1 cup panko breadcrumbs
- 1/3 cup freshly grated parmesan
- Salt & pepper
- 1/3 cup all purpose flour or corn starch
- 2 eggs, beaten
- 1/2 cup oil (avocado, canola, or vegetable)
For the Dressing
- 1/2 cup Calabrian chili mayonnaise (or regular mayonnaise + 1/2 tbsp Calabrian chilies)
- 1 clove garlic, minced or grated
- Juice of 1/2 lemon
- 1/2 tbsp anchovy paste OR 3 anchovy filets, minced
- 1 tsp Worcestershire sauce
- 2 tsp dijon mustard
- Salt & pepper to taste
- 1/4 cup parmigiano reggiano
- Water as needed to reach desired consistency
For the Wrap
- 4–6 tortillas (you can use medium or large tortillas)
- 4=6 cups chopped Romaine lettuce
- Freshly grated Parmigiano Reggiano
Instructions
- Pound the chicken thin. Your chicken should be even in thickness so that it cooks evenly and you won’t end up with overcooked breadcrumbs. To do this, place the chicken in a large food storage bag (with the air removed) or wrap the chicken in plastic wrap. Use a meat tenderizer to pound the chicken to about 1/4-1/2 inch thickness.
- Set up your dredging station. Use three separate shallow bowls or plates for your dredging station. To the first bowl, add flour. To the second, add beaten eggs. Add panko and parmesan to the third bowl. Season each bowl with salt and pepper.
- Coat the chicken in panko. Place a piece of chicken in the flour bowl and coat both sides, shaking off any excess flour. Then dip the chicken into the beaten egg, coating both sides and letting the excess drip off. Finally, place the chicken in the panko mixture. Use your hands to scoop some panko and add a thick layer on top of the chicken. Press the panko into the chicken, flip, and press again, making sure the panko covers every part of the chicken.
- Shallow fry the chicken. In a large, shallow pan over medium heat, add oil. Heat the oil to 350ºF (if you don’t have a thermometer, insert a wooden spoon into the oil and it should start to bubble). Carefully place the chicken into the pan and cook for 5-6 minutes. Flip then cook another 5-6 minutes until golden brown and the chicken is cooked to an internal temperature of 165ºF. Remove from the pan and let it cool on a wire rack. Repeat with the remaining chicken breasts.
- Make the Caesar dressing. While the chicken cooks, add the Calabrian chili mayonnaise, anchovy paste, Worcestershire sauce, lemon juice, dijon, minced garlic, and parmesan to a bowl. Whisk until smooth. If the dressing is very thick, add about 1-2 tsp of water at a time until you reach your desired consistency.
- Set out prepared wrap ingredients. Cut the cooked chicken into strips. Warm the tortillas in the microwave (about 15-30 seconds) to make them more pliable. Grate some extra parmesan cheese. Chop the Romaine lettuce and place it in a bowl.
- Dress the lettuce. Toss the Romaine with Caesar dressing and extra parmesan.
- Build your wrap. Place a warmed tortilla in the center of a sheet of parchment paper. Top with the dressed Romaine, more parmesan, and strips of chicken. Drizzle on more dressing if desired. Carefully fold two opposite edges of the wrap in toward each other, then while keeping these edges tucked, use your thumbs to tuck the side of the tortilla that is closest to you and begin to roll it to create a wrap. Wrap in parchment paper, then cut in half and enjoy!
Notes
- Calabrian chilies: If you opted not to make a homemade Calabrian chili mayonnaise, then just use regular mayonnaise and add about 1 tbsp of Calabrian chilies to your dressing.
- Tip for breading chicken: Before you start coating the chicken, designate one of your hands as the “dry” hand and one as the “wet” hand. Handle the chicken in the flour and panko with your “dry” hand and pick up the chicken from the beaten egg with your “wet” hand. This will prevent your hands from being covered in excess breading.
Nutrition
- Serving Size: 1 wrap
- Calories: 596
- Sugar: 3.1 g
- Sodium: 1656.8 mg
- Fat: 31.2 g
- Carbohydrates: 35.6 g
- Protein: 42.7 g
- Cholesterol: 190.8 mg