2Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides of the chicken.
3In a separate dish, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder for the dry batter.
4In another dish, whisk together eggs and water for the egg wash.
5In a third dish, combine panko breadcrumbs and parsley.
6Coat the chicken in the dry batter, then dip it into the egg wash, and finally coat it with the panko breadcrumbs.
7Heat oil to 365°F and fry the chicken cutlets until they are golden brown and crispy, about 4-5 minutes or until the internal temperature reaches 165°F.
8Slice the chicken and set aside.
9In a bowl, combine mayonnaise, Worcestershire sauce, olive oil, lemon juice, salt, pepper, and garlic powder for the Caesar sauce.
10In another bowl, make Caesar salad by combining lettuce, Caesar dressing, and Parmesan cheese.
11Mix the Caesar salad to combine.
12Assemble the wraps by taking a tortilla, adding the Caesar sauce, Caesar salad and chicken slices.
13Close the wrap and warm up for a bit.
14Serve warm and enjoy.
Ingredients
1 lb boneless chicken breast, halved lengthwise and pounded to even thickness