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Chopped Crispy Chicken Caesar Wrap

This Chopped Crispy Chicken Caesar Wrap is everything you love about a classic chicken Caesar salad, wrapped up in one extra-large tortilla. With crispy chicken parm, fresh crunchy romaine, buttery croutons, lots of fresh shredded parm, and a delicious homemade Caesar dressing, every bite has the perfect balance of flavors and textures.
Recipe makes 4 Giant Caesar Wraps - can divide or multiply for smaller or larger groups.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Author Shannon Lyon | Plum Street Collective

Ingredients

Chicken Parm

  • 4 large chicken breasts (pounded thin (1/4"-1/2") and cut in half) (or 8 chicken breast tenderloins pounded thin)
  • 3 cups panko bread crumbs
  • 1 cup dry grated parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 3 large eggs
  • oil for frying

Homemade Caesar Dressing

  • 1 cup mayo
  • 4 tablespoons garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 lemon, juiced
  • 1½ teaspoons anchovy paste
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup fresh parmesan, shredded

Additional Wrap Ingredients

  • 4 very large flour tortillas (room temp)
  • 3 heads romaine lettuce (washed, dried well, and rough chopped)
  • 2-3 cups premade croutons
  • 2 cups fresh parmesan, shredded

Instructions

Homemade Crispy Chicken Parm (can sub premade fried chicken tenderloins)

  • Place your chicken breasts or tenderloins in a large ziploc bag. Using the flat side of a meat mallet (or side of a can or other heavy object), flatten your meat.
  • Before cooking the chicken, you need to get your dredging station ready.
    Get out 2 low wide bowls (cake pans or pie dishes work great).
    In the first, crack 2 eggs and add 1-2 tablespoons of water. Whisk those together and set aside (I set it near my stovetop).
  • In the second bowl, mix together Panko bread crumbs, dry grated Parmesan cheese, Italian seasoning, and salt.
    Set next to the egg mixture, near the stove top.
  • Next, prep your station. Get a large pan out and line it with paper towels. You will place each cooked chicken piece onto this pan.
  • In a large saucepan or heavy-bottomed pan, pour flavorless oil until it's about 1 inch up the side of the pan. Depending on your pan size, the amount will vary.
    Heat oil to a medium-high heat, until a sprinkle of water dropped in sizzles (will take about 3 minutes to heat up).
  • Once oil is hot, dredge your first piece of chicken, using tongs, first by dipping in the egg mixture, and then into the breadcrumb mixture. Then carefully set each piece of dredged chicken into the hot oil, using tongs.
  • Continue with each piece of chicken, dredging and then lowering into the hot oil.
    Cook each piece of chicken each side for about 5-6 minutes. Each piece will take a different amount of time depending on the size and thickness.
    Once one side is browned and cooked, flip with tongs. Once chicken looks cooked, tap on the center with the back of the tongs, if it feels firm it's probably cooked through. If you want to be sure, you can double check by making a slight cut with a sharp knife to ensure it's cooked.
  • Once first pan is cooked through, remove and place on the prepared baking dish. repeat again with remaining chicken. Once you start another batch of chicken, add a little more oil into the pan.
    If the oil starts to get too hot, you can turn it down to medium heat.
  • Continue cooking until all the chicken is done. Place all chicken in prepared baking dish.
  • Let the chicken rest for eat least 20 minutes before building your Caesar wraps - if it's too hot it will wilt the lettuce in the wrap. Ideally, let the chicken come to room temperature or chill it until ready to make your wraps.
  • (You can even make this chicken the day before and chill until ready to build your wraps.)

Homemade Caesar Dressing

  • Once chicken is cooked, make your homemade Caesar dressing (you can also make this a day ahead and chill until ready to use).
  • In a medium-sized bowl whisk together all dressing ingredients except parmesan cheese.
  • Once whisked together and smooth, add in parmesan and mix until well combined.
  • Chill Caesar dressing in the fridge, covered or in an airtight container until ready to serve.

Building the Wraps

  • You can make one wrap at a time or chop everything together. If you're chopping everything together for 4 large wraps, you will need quite a big cutting board.
    Otherwise, you can chop the ingredients for each wrap individually. That's what I did.
  • On a large cutting board, place the chopped romaine (about 2 cups per wrap), 2 cooked crispy chicken breasts per wrap, a handful of croutons, and a handful of fresh parm.
  • Generously drizzle the homemade Caesar dressing over the ingredients.
  • Then, using a large knife, cut and chop all the ingredients, mixing as you go to make sure everything gets well chopped and incorporated.
  • Once everything is chopped, get out an extra large tortilla.
  • Scoop the filling into your tortilla. Lots of filling!
  • Then, tuck in the sides and wrap your tortilla tight.
  • Once wrapped well, chop in half and you are ready to eat! You will love this Chopped Crispy Chicken Caesar Wrap!
  • (If making to transport, you can also wrap up each Caesar wrap in parchment paper for transportation.)