Recipe Index

Ingredients

• 1 lb thinly sliced boneless chicken breast
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• 2 eggs (beaten)
• 1 cup italian breadcrumbs
• 1 cup flour
• 1 cup mayo
• ½ cup parmesan cheese (shredded)
• 1 tbsp Worcestershire sauce
• 2 tsps anchovy paste
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp dijon mustard
• 2 heads of romaine lettuce
• oil for frying
• 4 large 12" tortilla or burritos

Method

1. Season the chicken with the salt and black pepper on both sides.
2. Set the flour in one shallow dish, the beaten eggs in a second and the breadcrumbs in a third, then dredge each piece of chicken in flour, dip it in egg and coat it in breadcrumbs, pressing the crumbs on so they adhere.
3. Heat oil in a large skillet over medium-high heat and fry the chicken for 5 to 6 minutes on each side until golden brown and crisp, then let it rest for a few minutes before slicing it.
4. Whisk the garlic, dijon mustard, Worcestershire sauce, lemon juice and anchovy paste together, then whisk in the mayonnaise and finally the Parmesan, for the Caesar dressing.
5. Lay a tortilla flat, spread it generously with dressing, and add a handful of chopped romaine and slices of the fried chicken with a little more Parmesan.
6. Roll each tortilla tightly around its filling, tucking in the sides as you go.
7. Sear the wraps in a hot pan for 1 minute on each side, then slice them across the middle and serve the halves while the chicken is still crisp.

Prep: 15 min · Cook: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data