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