Easy Chicken Caesar Wraps
Golden panko-crusted chicken, crisp romaine, shaved parmesan, and a bold homemade caesar dressing, all wrapped in a warm tortilla. Ready in 20 minutes and better than any café version.
Ingredients
- 2 large boneless skinless chicken breasts halved lengthwise
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 3 tbsp neutral oil avocado or vegetable
- 4 large flour tortillas 10-inch
- 3 cups romaine lettuce roughly chopped
- ¼ cup shaved parmesan
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 2 garlic cloves finely grated
- 1 tsp Worcestershire sauce
- ¼ cup freshly grated parmesan
Instructions
- Pat chicken dry and season all over with salt, pepper, garlic powder, and smoked paprika.
- Coat each cutlet in flour, dip in beaten egg, then press firmly into panko crumbs.
- Heat oil in a skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through. Rest on a wire rack.
- Whisk mayo, lemon juice, dijon, garlic, Worcestershire, and grated parmesan. Season to taste.
- Heat tortillas in a dry skillet or over a flame for 20 seconds per side.
- Toss romaine with dressing. Layer chicken, lettuce, and shaved parmesan onto each tortilla. Roll tightly and slice in half.
Notes
For a lighter version, swap mayo with plain Greek yogurt and bake the chicken at 220°C / 425°F for 20 minutes on a wire rack instead of frying.
Dressing can be made up to 5 days ahead and stored in a sealed jar in the fridge.
For meal prep, store all components separately and assemble fresh to keep the chicken crispy and the lettuce crunchy.