About the Recipe
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs total)
1 cup all-purpose flour
1⁄2 tsp salt
1⁄2 tsp black pepper
2 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated parmesan cheese, divided
1⁄4 cup olive oil
1 large head Romaine lettuce, chopped
1 cup croutons
1⁄2 cup Caesar dressing (homemade or store-bought)
4 large burrito-size flour tortillas
Preparation
Step 1
Slice the chicken breasts in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper.
Step 2
Set up a breading station with 3 shallow dishes. One for the flour mixed with 1/2 tsp each salt and pepper. One for the beaten eggs. And another for the panko mixed with 1/2 cup grated parmesan
Step 3
Dip each chicken cutlet in the flour, then the egg, then the panko mixture, pressing to adhere. Place on a plate.
Step 4
Heat the olive oil in a large skillet over medium-high heat. Cook the breaded chicken cutlets for 4-5 minutes per side, until golden brown and cooked through. Transfer to a cutting board.
Step 5
In a large bowl, toss together the chopped romaine, croutons, remaining 1/2 cup Parmesan, and Caesar dressing until evenly coated.
Step 6
Slice the chicken cutlets into strips.
Step 7
Warm the tortillas in the microwave for 15-20 seconds to make them pliable.
Step 8
To assemble, place a tortilla on a work surface. Add 1/4 of the dressed romaine mixture and sliced chicken down the center. Fold in the sides, then roll up tightly like a burrito.
Step 9
Repeat with remaining tortillas and filling. Cut each wrap in half diagonally and serve immediately.
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