Crispy Chicken Caesar Wrap Recipe
Let me tell you about this wrap. It’s got shatteringly crisp, golden chicken and salty bacon, all tangled up with cool romaine in a bold, zesty Caesar dressing made from scratch. We roll it all in a warm tortilla and toast it, so every single bite is a perfect, irresistible crunch. This isn't just lunch; it's an experience.
Servings: 1 Wrap
Ingredients
For the Caesar Dressing
- ⅓ tbsp anchovies finely chopped
- 1.5 garlic cloves finely chopped
- 1 ½ tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 large egg yolk
- 2 ¼ tbsp olive oil extra virgin
- 2 tbsp finely grated parmesan cheese
- freshly ground black pepper to taste
For the Crispy Chicken & Bacon
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ¼ tsp teaspoon ground cumin
- ¼ tsp paprika
- salt and pepper to taste
- 3.5 oz boneless chicken breast
- 3 large eggs beaten
- 1 cup panko breadcrumbs or regular breadcrumbs (as needed)
- 2 tbsp oil for frying
- 2 slices bacon
For the Wrap Assembly
- 1 cup chopped romaine lettuce
- 1 large wheat tortilla
- Shaved Parmesan to serve (optional)
Instructions
Make the Caesar Dressing
- In a small bowl, add the anchovies, garlic, mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk thoroughly to combine.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
- Stir in the grated Parmesan cheese and a pinch of black pepper. Set the dressing aside.
Prepare the Crispy Chicken & Bacon
- In a shallow bowl, mix together the flour, garlic powder, cumin, paprika, salt, and pepper.
- Coat each piece of chicken first in the flour mixture, then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs until fully coated.
- Heat oil in a large skillet to 350°F (175°C). Carefully fry the chicken for 4–5 minutes per side, until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate to drain.
- In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
- In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels, then break into large, bite-sized pieces.
Assemble & Toast the Wrap
- In a medium bowl, toss the romaine lettuce with about 2 tablespoons of the homemade Caesar dressing.
- Gently warm the tortilla in a dry pan or for a few seconds in the microwave until it's soft and pliable.
- Spread 1 tablespoon of dressing down the center of the tortilla. Layer the dressed lettuce, crispy bacon pieces, sliced chicken, and shaved Parmesan on top.
- Looking down at the wrap, fold the bottom edge up over the filling. Then, fold in the two sides and roll it away from you into a tight, secure cylinder.
- Heat a clean skillet over medium heat. Place the wrap seam-side down and toast for 1–2 minutes, then flip and toast the other side until both are golden brown and perfectly crispy.
Notes
My Secrets to the Perfect Wrap
A few little tricks to take your wrap from simply good to absolutely unforgettable.
- For the Creamiest Dressing: The secret to a perfect, non-separated Caesar dressing is to drizzle the olive oil in very slowly while whisking constantly. This creates a stable, creamy emulsion that clings beautifully to the lettuce.
- Maximum Chicken Crunch: Use Panko breadcrumbs! They are lighter and create a far superior, crunchier crust. Also, ensure your oil is fully heated to 350°F (175°C) before adding the chicken to prevent it from absorbing too much oil and becoming greasy.
- The Perfect Fold: To keep your wrap from falling apart, avoid overfilling it. Roll it tightly, and always toast it seam-side down first. This simple step helps seal the edge, making it easy to handle and eat.
- Smart Prep: The Caesar dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly on a busy day incredibly fast.