2Sprinkle salt, pepper, smoked paprika powder, and garlic powder evenly on both sides of the chicken.
3To make the dry batter, mix all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder in a dish.
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.
7Dip the chicken into the egg wash.
8Finally, coat the chicken with the panko breadcrumbs.
9Heat 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.
10Slice the chicken and set aside.
11Make the spicy Caesar salad by combining mayonnaise, grated garlic, Worcestershire sauce, Dijon mustard, olive oil, lemon juice, Parmesan cheese, salt, pepper, smoked paprika powder, and Calabrian chili paste in a bowl.
12Add water to the dressing if needed to thin.
13Reserve half of the dressing and mix it well with the lettuce in the other half.
14Assemble by taking a tortilla.
15Add the spicy Caesar dressing to the tortilla.
16Follow with the Caesar salad and chicken slices.
17Close the wrap and let it warm up for a bit.
Ingredients
1 lb boneless chicken breast, halved lengthwise and pounded to even thickness