Crispy Chicken Caesar Wraps

Ingredients

• 4 chicken breasts
• 1 cup all-purpose flour (120g)
• salt, to taste
• black pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• smoked paprika, to taste
• italian seasoning, to taste
• chili powder, to taste
• kinder bold chicken seasoning blend, to taste
• 2 eggs
• 2–3 tbsp heavy cream (30–45g)
• 1–2 tbsp pickle juice
• 1½ cups panko breadcrumbs (90g)
• 2–3 tbsp grated parmesan (optional)
• romaine lettuce
• tortillas
• extra parmesan
• oil for frying
• 1 cup mayo (240g)
• ½ cup finely grated parmesan (50g)
• 2–3 cloves garlic, minced
• 2 tbsp lemon juice (30g)
• 1 tbsp dijon mustard (15g)
• 1 tsp worcestershire
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup olive oil (60g)
• 2–4 tbsp water, to thin if needed

Method

1. Season the chicken breasts generously with the spice blend.
2. Set up three bowls: one with flour and leftover seasoning, one with whisked eggs, cream, and pickle juice, and one with panko mixed with parmesan.
3. Dredge each chicken piece in flour, dip in the egg mixture, then press into the panko mixture until fully coated.
4. Let the breaded chicken rest 5-10 minutes so the coating adheres.
5. Fry in oil over medium heat about 4-5 minutes per side until golden and cooked through, then drain on a rack or paper towels.
6. For the dressing, whisk together mayo, parmesan, garlic, lemon juice, dijon, worcestershire, salt, and pepper.
7. Slowly whisk in the olive oil, then thin with water as needed until smooth and pourable.
8. Toss chopped romaine with some of the dressing.
9. Assemble wraps with dressing, lettuce, crispy chicken, and extra parmesan, then roll tightly to serve.