Crispy Chicken Caesar Wraps
Soft, pillowy flatbreads filled with crispy chicken, fresh greens, salty parmesan and a creamy caesar dressing.
Servings: 4
Ingredients
- 8 small boneless skinless chicken tenders
- 2/3 cup of all purpose flour
- 1/3 cup of cornstarch
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of seasoned salt
- 1 teaspoon of paprika
- 1/2 teaspoon of chili powder
- 2 large eggs
- 2 tablespoons of milk
- salt and black pepper
- canola oil
- 4 small flatbreads
- 2 cups of romaine lettuce, shredded
- 3/4 cup of parmesan, finely shredded
- 1/3 cup of creamy caesar dressing
Instructions
- Whisk 2 eggs with 2 tablespoons of will in a shallow dish and season with a pinch of salt and black pepper
- In a separate shallow dish, combine 2/3 cup of all purpose flour, 1/3 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of seasoned salt, 1 teaspoon of paprika and 1/2 teaspoon of chili powder
- Place a large skillet over medium to medium high heat and add enough canola oil so that there is approximately 2 inches of oil throughout the skillet
- While the oil is warming, bread the chicken by dipping each tender into the flour mixture, then into the whisked egg and milk mixture and then finally back into the flour mixture
- Set breaded chicken tenders on a sheet of parchment paper until the oil is warm enough that a breaded tender will begin sizzling as soon as it is dipped into the oil (about 350 degrees)
- Carefully place breaded tenders into the hot oil without crowding the skillet
- Fry until the chicken is deeply golden brown all around and cooked through to a temperature of 165 degrees - 8-10 minutes for average sized tenders
- Transfer fried tenders onto a cooling rack or paper towel lined plate and season with a pinch of salt
- Place the flatbreads on plates and top with shredded romaine lettuce
- Add 2 tenders over each and top with shredded parmesan and drizzle with cream caesar dressing