Crispy Chicken Caesar Wrap Recipe

Instructions

1. In a small bowl, add the anchovies, garlic, mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk thoroughly to combine.
2. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
3. Stir in the grated Parmesan cheese and a pinch of black pepper. Set the dressing aside.
4. In a shallow bowl, mix together the flour, garlic powder, cumin, paprika, salt, and pepper.
5. Coat each piece of chicken first in the flour mixture, then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs until fully coated.
6. Heat oil in a large skillet to 350°F (175°C). Carefully fry the chicken for 4–5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate to drain.
7. In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
8. In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
9. In a medium bowl, toss the romaine lettuce with about 2 tablespoons of the homemade Caesar dressing.
10. Gently warm the tortilla in a dry pan or for a few seconds in the microwave until it's soft and pliable.
11. Spread 1 tablespoon of dressing down the center of the tortilla. Layer the dressed lettuce, crispy bacon pieces, sliced chicken, and shaved Parmesan on top.
12. Looking down at the wrap, fold the bottom edge up over the filling. Then, fold in the two sides and roll it away from you into a tight, secure cylinder.
13. Heat a clean skillet over medium heat. Place the wrap seam-side down and toast for 1–2 minutes, then flip and toast the other side until both are golden brown and perfectly crispy.