A delicious Chicken Caesar CrunchWrap featuring breaded chicken, fresh romaine lettuce, homemade Caesar dressing, and a blend of cheeses, all wrapped in a tortilla and toasted to perfection.
1: Pat dry the chicken and season evenly with salt, pepper, and garlic powder on both sides.
2: In one bowl, place the panko bread crumbs.
3: In another bowl, whisk together the eggs, salt, and pepper.
4: Coat the seasoned chicken in the egg batter, then in the bread crumbs.
5: Heat oil in a pan over medium-low heat and shallow-fry the chicken for 10-12 minutes, flipping halfway through, until fully cooked.
6: Combine the mayonnaise, Dijon mustard, oil, Worcestershire sauce, lemon juice, garlic, salt, and pepper in a bowl to prepare the Caesar dressing.
7: In a large bowl, combine the diced romaine lettuce, croutons, and shaved parmesan cheese along with 3-4 tbsp of the prepared Caesar dressing.
8: Place a portion of the Caesar salad, breaded chicken, tostada, and mozzarella cheese on a large tortilla.
9: Place a smaller tortilla on top and fold the edges of the large tortilla toward the center, creating pleats.
10: Invert the CrunchWrap so the pleats are on the bottom and heat oil in a skillet over medium heat.
11: Cook the CrunchWrap seam-side down for 3 minutes or until golden, then flip and cook the other side for an additional 3 minutes.
12: Repeat with remaining CrunchWraps.
