Crispy Chicken Caesar Wraps

About 45 minutes total. Makes 4 generous dinner wraps using 12-inch flour tortillas. Salt measurements use fine table salt or fine sea salt.

Ingredients

Caesar dressing

• ⅓ cup mayonnaise
• 2 tablespoons finely grated Parmesan
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 small garlic clove, finely grated
• ¼ teaspoon black pepper
• 1 tablespoon cold water, plus more if needed

Crispy chicken

• 1¼ lb boneless, skinless chicken breast, sliced into cutlets and pounded to approximately ¼-inch thickness
• ½ teaspoon fine salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ⅓ cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1¼ cups panko breadcrumbs
• ¼ cup finely grated Parmesan
• About ½ cup neutral oil for shallow frying, plus more if needed

For the wraps

• 4 large flour tortillas
• 4 loosely filled cups chopped romaine, thoroughly dried
• ¼ cup shaved Parmesan

Instructions

1. Make the dressing. Whisk together all dressing ingredients. It should coat a spoon but still drizzle. Add more water a teaspoon at a time if necessary. Refrigerate while preparing the chicken.
2. Set up the breading. Pat the cutlets dry and season with salt, garlic powder, and pepper. Put the flour in one shallow dish. Beat the eggs with 1 tablespoon water in a second. Combine the panko and ¼ cup finely grated Parmesan in a third.
3. Bread the chicken. Dredge each cutlet in flour and shake off excess. Dip in egg, then press firmly into the panko mixture. Let the breaded cutlets stand for 5 minutes while the oil heats.
4. Fry until golden. Heat a thin, even layer of oil in a large skillet over medium heat to approximately 350°F. Fry in batches without crowding, usually 2–3 minutes per side, until golden and 165°F in the center. Lower the heat if the Parmesan browns too quickly. Add oil between batches as needed and let it heat before continuing.
5. Rest on a rack. Transfer the chicken to a wire rack and rest uncovered for 4–5 minutes. Slice into strips. Keep the pieces separate so steam can escape.
6. Dress the lettuce. Warm the tortillas just enough to soften them. Toss the dry romaine with ½ cup Caesar dressing.
7. Assemble. Divide the dressed romaine among the tortillas. Add the chicken and shaved Parmesan, fold in the sides, and roll. Serve immediately with the remaining dressing alongside.

Notes

• The detail that makes it great: Resting the chicken on a rack keeps the crust crisp. The anchovy paste supplies the dressing’s savory depth, and the panko already provides plenty of crunch.
• Warm the tortillas first. Use a dry skillet for about 10–15 seconds per side, or microwave the stack under a slightly damp paper towel in short bursts until flexible.
• Leave room to roll. Keep about a 2-inch border clear. If you have 10-inch tortillas, make six smaller wraps with the same filling.
• Assemble just before eating. Keep sauces, vegetables, cooked fillings, and crunchy toppings separate until then.
• For leftovers: Refrigerate cooked fillings within 2 hours, keep them at 40°F or below, and use within 3–4 days.