Crispy Chicken Caesar Wrap Crunch Rolls

• 8 ounces chicken breast, cut into strips
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg, beaten
• 4 large tortillas (gluten-free if needed)
• 1/2 cup Caesar dressing
• 2 cups chopped romaine lettuce
• 1/4 cup grated Parmesan cheese (for serving)
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. 3 Dip chicken strips in beaten egg, then coat with panko mixture.
4. 4 Place coated chicken on a baking sheet and bake for 15-20 minutes until golden and cooked through.
5. 5 Warm tortillas according to package instructions.
6. 6 Spread Caesar dressing over each tortilla.
7. 7 Layer romaine lettuce and crispy chicken strips onto each tortilla.
8. 8 Roll up tortillas tightly and slice in half.
9. 9 Serve with additional Parmesan cheese for garnish.

Equipment

• Baking sheet
• Wire rack (optional)
• Knife and cutting board

Variations

• Add grilled shrimp for a seafood twist.
• Use shredded rotisserie chicken for a quicker option.

Substitutions

• Substitute regular breadcrumbs for panko if needed.
• Use dairy-free Caesar dressing for a vegan option.

Pairings

• A chilled glass of Chardonnay
• A light vinaigrette green salad

Nutrition

Tips

• For extra crispiness, place a wire rack on your baking sheet.
• Customize with avocado or cherry tomatoes for added flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freeze unrolled wraps for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of sweet potato fries.
• Pair with a crisp Caesar salad on the side.

FAQ