Serves 3
Directions
- 1Slice your chicken breast in half and season with salt, pepper and garlic powder.
- 2For the first coating station, dunk the chicken in plain flour.
- 3Next, dunk the chicken into some beaten egg.
- 4Finally, coat the chicken in panko breadcrumbs with grated parmesan to get it extra crispy.
- 5Place the coated chicken on a rack, give it a spray, and bake or air fry.
- 6For the Caesar salad, mix lettuce, mayo, garlic, mustard, parmesan, lemon juice, salt and pepper, and Worcestershire sauce.
- 7Mix the Caesar salad ingredients well.
- 8For the easy garlic sauce, mix all the ingredients you see on screen with a splash of water for consistency.
- 9On a warm tortilla, add low fat cheese.
- 10Add the Caesar salad to the tortilla.
- 11Add the crispy chicken to the tortilla.
- 12Add the garlic sauce to the tortilla.
- 13Add a toasted mini tortilla to the crunch wrap.
- 14Fold the crunch wrap up.
- 15Toast the crunch wrap in a pan folded side down to seal it shut.
Ingredients
- 450 g chicken breast
- Salt
- pepper
- garlic powder
- 1 -2 eggs, beaten
- 80 g plain flour
- 80 -100g panko breadcrumbs
- 15 g grated Parmesan
- Cooking spray
- 2 cups shredded lettuce
- 20 g light mayo
- 1 tsp roasted garlic paste
- 1 tsp Dijon mustard
- 15 g grated Parmesan
- Salt
- pepper
- 1 tsp Worcestershire sauce
- 120 g 0% greek yoghurt
- 30 g light mayo
- 1 tsp roasted garlic paste
- salt
- Lemon juice
- 1 protein tortilla
- 30 g low fat cheese
- 0.33 Caesar salad
- 1 chopped crispy chicken
- 0.33 garlic sauce
- 1 toasted mini tortilla
Equipment
rackpanair fryer (optional)
Tips
- For extra crispy chicken, add grated parmesan to the panko breadcrumbs.
- To store, wrap in foil and refrigerate for up to 5 days. Reheat by microwaving for 30-60 seconds then air-frying or toasting in a pan for a couple of minutes until crispy and hot.
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