Chicken Caesar Crunchwrap
A crispy toasted crunchwrap filled with golden chicken cutlets, creamy Caesar dressing, crunchy croutons, melty mozzarella disks, romaine lettuce, and Parmesan. A fun and delicious twist on a classic chicken Caesar wrap.
Ingredients
For the Chicken Cutlets
- 2 chicken breasts makes 4 cutlets
- 1 tsp salt
- 2 tsp paprika
- 2 tsp garlic powder
- Oil for frying
For the Coating
- 1 cup all-purpose flour
- 2 eggs whisked
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- Grated Parmesan a generous handful
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 –5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For the Mozzarella Disks
- 1 pack shredded mozzarella
For Assembling the Crunchwrap
- 4 big tortillas
- 4 small tortillas
- Croutons
- 4 mozzarella cheese disks
- Romaine lettuce chopped
- Grated Parmesan for garnish
Instructions
- Slice the chicken breasts horizontally to make 4 cutlets and season with salt, paprika, and garlic powder.
- Coat each cutlet in flour, then egg, then a mixture of breadcrumbs, panko, and Parmesan.
- Fry until golden, crispy, and fully cooked.
- Mix together the Caesar dressing ingredients until smooth.
- Divide the shredded mozzarella into 4 flat rounds on a lined tray and bake until melted into disks.
- To assemble, place a big tortilla down and spread Caesar dressing in the center.
- Add croutons, one mozzarella disk, more Caesar dressing, one chicken cutlet, more Caesar dressing, Parmesan, and chopped romaine.
- Place a small tortilla on top.
- Fold the large tortilla edges inward to seal.
- Toast seam-side down in a pan until golden, then flip and toast the other side.
- Serve warm.