Crispy Chicken Caesar Crunchwrap

10m
Serves 1
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Directions

  1. 1Season the thinly sliced and pounded chicken breasts with salt, pepper, and garlic powder.
  2. 2Prepare the wet batter by whisking eggs, salt, and pepper together.
  3. 3Prepare the dry batter using panko bread crumbs.
  4. 4Coat the chicken in the egg batter, then in the panko bread crumbs.
  5. 5Shallow fry the chicken until fully cooked, about 10-12 minutes, flipping halfway through.
  6. 6Make the Caesar dressing by combining mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt, pepper, and olive oil.
  7. 7Combine the romaine lettuce, croutons, parmesan cheese, and Caesar dressing in a bowl.
  8. 8Assemble the crunchwrap: place Caesar salad, breaded chicken, Caesar dressing, tostada, and mozzarella cheese on a large tortilla. Top with a small tortilla.
  9. 9Fold the large tortilla to create pleats, securing the filling. Invert so pleats are on the bottom.
  10. 10Heat oil in a skillet over medium heat and cook the crunchwrap seam-side down for 3 minutes until golden. Flip and cook for another 3 minutes.

Ingredients

  • 2 lbs boneless, skinless chicken breast
  • 1 to taste salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 2 cups panko bread crumbs
  • 2 eggs
  • 0.75 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tsp lemon juice
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 large romaine lettuce
  • 0.33 cup parmesan cheese
  • 1 cup croutons
  • 8 large tortillas
  • 8 small tortillas
  • 2 cups mozzarella cheese
  • 8 tostadas

Equipment

baking sheetbowlwhisktongsgraterfrying panplate