Chicken Caesar Salad Wrap

Method

• Croutons:

  Dice the stale Italian bread into bite sized pieces and add to a bowl. Toss with avocado oil, salt, pepper, garlic powder and Italian seasoning until every piece is evenly coated. Spread out on a baking sheet and bake at 400 degrees for 20 minutes until golden and crispy.

  Dressing:

  Finely chop the anchovies and mince the garlic. Combine them on a cutting board and keep chopping until everything comes together into a smooth paste. Transfer to a bowl and add the Dijon mustard, Worcestershire sauce, hot sauce, mayo, a good amount of grated Parmesan, lemon juice, salt and pepper. Whisk everything together until smooth and creamy. Set aside.

  Crispy Chicken:

  Season the chicken breast with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning. Set up your breading station with the egg wash in one bowl and the breadcrumbs and cornstarch combined in another. Dip the chicken into the egg wash and then press into the breadcrumb and cornstarch mixture until fully coated.

  Shallow fry the chicken in a pan with enough oil to cover the bottom over medium heat until the chicken is golden and crispy on each side and cooked all the way through. Set aside on a paper towel to drain.

  Salad:

  Add the chopped romaine to a bowl along with the homemade croutons, shaved and shredded Parmesan. Pour in the dressing and toss well until everything is evenly coated.

  Assembly:

  Lay out a large flour tortilla. Add a generous portion of the dressed caesar salad to the center. Slice the crispy chicken and lay it on top. Drizzle with a little extra dressing and wrap everything up tightly into a burrito.

  Place the wrap seam side down onto a low heat skillet and toast on each side until golden and sealed.

  Slice in half and serve immediately.

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  TIPS AND TRICKS:

  -Cornstarch in the breading mixture is what gives the chicken that extra light and crispy coating. It creates a thinner crispier crust than flour or breadcrumbs alone and it holds up beautifully inside the wrap without going soggy.

  -Make sure the chicken is thinly sliced before breading. Thick pieces will take longer to cook through and you risk the outside getting too dark before the inside is done. Thin and even cuts give you that perfectly cooked crispy result every time.

  -Toast the wrap seam side down first on a low heat skillet. This seals everything shut so it does not open up when you flip it. Low heat is key because you want color without burning the tortilla before the inside warms through.

  -Do not dress the salad too far in advance. Toss it right before assembling the wraps so the romaine stays crisp and does not wilt from the dressing. A wilted caesar inside a wrap is a completely different experience than a fresh crisp one.

  -Make the dressing and croutons ahead of time to speed up the assembly. Having those two components already done means this whole recipe comes together much faster when you are ready to eat.

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  WHAT TO SERVE WITH THIS:

  -A simple cup of tomato soup on the side is a great pairing and turns this into a full satisfying lunch or dinner.

  -Serve it with a side of extra caesar dressing for dipping. Once you try dipping the wrap in that homemade dressing you will not stop.

  -Seasoned fries or oven roasted potatoes on the side make this feel like a complete restaurant quality meal at home.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use rotisserie chicken instead of frying my own?

  You can and it is a great time saver. Shred or slice the rotisserie chicken and add it directly to the wrap. You will miss the crispy coating but the flavor of the caesar dressing and homemade croutons will still make this an incredible wrap. If you have the time though I strongly recommend frying the chicken fresh.

  Can I bake the chicken instead of frying?

  Yes. Place the breaded chicken on a wire rack over a baking sheet, spray generously with cooking spray and bake at 425 degrees for about 20 to 25 minutes flipping halfway through. It will not be quite as crispy as the shallow fried version but it is a great option if you want to keep things lighter.

  What if I do not have stale bread for croutons?

  Cut fresh bread into cubes and pop them in the oven at 300 degrees for 10 to 15 minutes to dry them out before tossing with the oil and seasonings. This mimics stale bread and gives you croutons that crisp up properly without burning.

  Can I make the components ahead of time?

  Yes. The dressing keeps in the fridge for up to 3 days and the croutons can be made a day ahead and stored at room temperature. Fry the chicken fresh right before assembling for the best result. Having the dressing and croutons already done makes putting this whole wrap together really fast.

  How do I store leftovers?

  This wrap is best eaten immediately after assembling. If you need to store it wrap it tightly in foil and refrigerate for up to a day. Reheat in a skillet over low heat to bring back some of that crispiness on the outside. The salad will soften overnight but the flavors will still be great.