Directions
- 1Butterfly and cut chicken breasts in half. Season with salt and pepper.
- 2Dredge chicken in flour, eggs, and breadcrumbs.
- 3Fry chicken in 350°F oil until golden and crispy.
- 4Press sourdough rounds, spread with garlic butter, and toast in the oven.
- 5Make the Caesar dressing by blending garlic, anchovies, chipotle peppers, egg yolks, lemon juice, Dijon mustard, honey, Parmesan cheese, black pepper, and olive oil.
- 6In a bowl, toss romaine lettuce, chopped avocado, cooked corn, cotija cheese, and Caesar dressing.
- 7Warm a large tortilla on a griddle.
- 8Assemble the crunchwrap with chicken, dressing, salad, and croutons.
- 9Fold and sear the crunchwrap on the griddle to seal it.
Ingredients
- 2 chicken breast
- 1 pinch salt
- 1 pinch pepper
- 1 cup flour
- 2 eggs
- 1 cup seasoned breadcrumbs
- 1 cup cooking oil
- 2 slices sourdough bread
- 1 tablespoon garlic butter
- 2 cloves garlic
- 2 anchovies
- 1 tablespoon chipotle peppers
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 cup Parmigiano-Reggiano cheese
- 1 pinch black pepper
- 1 cup olive oil
- 1 head romaine lettuce
- 1 avocado
- 1 ear cooked corn
- 1 cup cotija cheese
- 1 large tortilla
Equipment
knifecutting boardplastic wrapmetal bowlmeasuring cupsmall bowllarge bowltoasting pantongsimmersion blenderbaking sheet
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