Green Caesar Chicken Salad Wraps

Updated at: Thu, 21 Nov 2024 08:53:10 GMT

Step 1

Start by breading your chicken. Pound the chicken in between two pieces of plastic wrap to an even 1/4 inch thickness.

Step 2

Season both sides of the chicken with salt and pepper. Next prepare your breading station.

Step 3

In a shallow bowl add flour and season with a touch of salt and pepper.

Step 4

Place eggs in another shallow bowl and whisk.

Step 5

Mix grated parm and panko in another shallow bowl.

Step 6

Dredge chicken in flour, then egg, then panko mixture, making sure to evenly coat the chicken in each step. Repeat with remaining breasts. Place on a sheet tray and set aside while you make the dressing. (this rest time will allow the breading to adhere to the chicken.)

Step 7

To make the dressing, add garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, and egg yolk to a blender and blend until smooth.

Step 8

Add in all the herbs and blend until smooth. Slowly blend in the oil to create an emulsion. Stir in parmesan and season to taste with salt and pepper.

Step 9

Next fry up the chicken. In a large skillet, add enough canola oil to come up about 1/4 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles).

Step 10

Carefully add one chicken breast to the pan and cook until golden on one side, about 4 minutes.

Step 11

Flip chicken and cook on second side until golden, about another 4 minutes. Remove chicken to a sheet tray (with a rack if you have it!). Sprinkle with a touch of salt.

Step 12

Repeat frying process with remaining chicken.

Step 13

To assemble, warm tortilla (in a pan or a microwave) until pliable. Toss romaine with desired amount of dressing. Place dressed greens in the center of the wrap and add sliced crispy chicken. Top with shaved parm and roll into a wrap. Serve as is, or toast in a pan for extra crispiness.

Step 14

Serve with more dressing if desired.

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