Spicy Chicken Caesar Wrap
Crispy panko-fried chicken cutlets wrapped with a spicy Calabrian-style Caesar dressing and crisp lettuce for a bold, satisfying lunch or dinner. The homemade spicy Caesar balances creamy Parmesan, garlic and chili paste for a kick-packed, crunchy wrap.
Yield
4
Time
35 minutes
Ingredients
1 lb (450 g) boneless chicken breasts, halved lengthwise and pounded to even thickness
Salt, to taste
1 tbsp garlic powder (for chicken seasoning)
1 tsp smoked paprika (for chicken seasoning)
1 tsp black pepper (for chicken seasoning)
Oil for frying (neutral oil, enough for shallow/deep frying)
1 cup (125 g) all-purpose flour
2 tbsp cornstarch
Salt, to taste (for dry batter)
1 tbsp garlic powder (for dry batter)
1 tsp smoked paprika (for dry batter)
1 tsp black pepper (for dry batter)
2 large eggs
1/4 cup (60 ml) water (for egg wash)
2 cups (about 100 g) panko bread crumbs
1 tbsp dried parsley
1 cup mayonnaise
1 tsp Worcestershire sauce
1 clove garlic, freshly grated
1–2 tsp Calabrian chili paste (adjust to heat preference)
1 tsp Dijon mustard
1 tsp smoked paprika (for dressing)
1/2 tsp black pepper (for dressing)
Salt, to taste (for dressing)
1 tbsp freshly squeezed lemon juice
1/4 cup freshly grated Parmesan cheese
1–3 tbsp water or milk (to thin dressing, if needed)
1–2 tbsp extra virgin olive oil
2 cups lettuce, chopped (Romaine or mixed crisp lettuce)
4 large tortillas (for assembling wraps)
Instructions
Step 1
Prep the chicken: Pat the chicken breasts dry. Halve them lengthwise (if not already) and pound to an even thickness. Season both sides with salt, 1 tbsp garlic powder, 1 tsp smoked paprika and 1 tsp black pepper.
Step 2
Make the dry batter: In a shallow dish combine 1 cup all-purpose flour, 2 tbsp cornstarch, salt to taste, 1 tbsp garlic powder, 1 tsp smoked paprika and 1 tsp black pepper.
Step 3
Make the egg wash: In another shallow dish whisk together 2 eggs and 1/4 cup water.
Step 4
Prepare panko: In a third dish mix 2 cups panko breadcrumbs with 1 tbsp dried parsley.
Step 5
Bread the chicken: Dredge each seasoned chicken cutlet first in the dry batter, shaking off excess, then dip into the egg wash, and finally press into the panko mixture so each piece is evenly coated.
Step 6
Fry the chicken: Heat oil to about 365°F (185°C). Fry the breaded cutlets until golden brown and crispy, about 4–5 minutes per side (or total 4–5 minutes if shallow frying), or until internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain. Slice into strips and set aside.
Step 7
Make the spicy Caesar dressing: In a bowl combine 1 cup mayonnaise, 1 tsp Worcestershire, 1 clove grated garlic, 1–2 tsp Calabrian chili paste, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp black pepper, salt to taste, 1 tbsp lemon juice, 1/4 cup grated Parmesan and 1–2 tbsp extra virgin olive oil. Add 1–3 tbsp water or milk as needed to reach desired consistency.
Step 8
Reserve half the dressing: Set aside half of the dressing for assembling the wraps. Mix the remaining half thoroughly with the 2 cups chopped lettuce to make the Caesar salad.
Step 9
Assemble the wraps: Lay a tortilla flat, spread a little of the reserved dressing on it, add a portion of the dressed lettuce, then top with sliced crispy chicken. Fold/roll the tortilla to close the wrap.
Step 10
Warm and serve: If desired, briefly warm the closed wrap (in a skillet or sandwich press) just until heated through and slightly sealed. Serve immediately.
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