This crispy chicken Caesar wrap is made with golden panko-coated chicken, crunchy romaine lettuce and a homemade Caesar sauce, all wrapped up in a tortilla and toasted in a pan until crisp.
Crispy Chicken Caesar Wrap Recipe
This recipe combines crispy fried chicken with a creamy homemade Caesar dressing. The chicken is butterflied for even cooking, coated in seasoned flour, dipped in egg and covered in panko breadcrumbs before being deep-fried until golden. The lettuce is tossed in Caesar sauce, then everything is wrapped in a tortilla and toasted seam-side down until crispy.
Ingredients
For the crispy chicken
- 2 chicken breasts
- 100g plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt, plus extra to taste
- 2 eggs
- 150g panko breadcrumbs
- Rapeseed oil, for deep-frying
For the Caesar sauce
- 8 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove, finely grated
- 25g Parmesan, finely grated
- Freshly ground black pepper, to taste
For the wraps
- 4 large tortilla wraps
- 1 romaine lettuce, chopped
- Extra Parmesan, finely grated
- Extra freshly ground black pepper
- Olive oil, for toasting the wraps
Method
- Prepare the chicken
- Place each chicken breast on a chopping board and butterfly it by slicing horizontally through the middle, keeping your non-dominant hand flat on top of the chicken and using your dominant hand to guide the knife.
- Cut all the way through to create two thinner pieces of even thickness from each breast.
- Season both sides of the chicken with a little salt, paprika, garlic powder and black pepper.
- Set up the coating station
- In a shallow dish, mix the plain flour with the paprika, garlic powder, black pepper and salt.
- In a second dish, crack in the two eggs and whisk until combined.
- Pour the panko breadcrumbs into a third shallow dish.
- Coat the chicken
- Dip each piece of chicken into the seasoned flour, coating both sides and shaking off any excess.
- Dip into the beaten egg, allowing any excess to drip off.
- Transfer to the panko breadcrumbs, pressing them firmly onto both sides so the chicken is fully coated.
- Deep-fry the chicken
- Heat the rapeseed oil in a deep, heavy-based pan to around 170–175°C.
- Carefully lower the chicken into the hot oil, working in batches if needed to avoid overcrowding the pan.
- Fry for approximately 6–7 minutes, turning if necessary, until golden brown and cooked through. The thickest part should reach 75°C.
- Transfer to a wire rack or a plate lined with kitchen paper and allow the excess oil to drain.
- Make the Caesar sauce
- In a bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, grated garlic, grated Parmesan and freshly ground black pepper.
- Stir until smooth and creamy.
- Reserve some of the Caesar sauce for spreading inside the wraps before using the rest to dress the lettuce.
- Prepare the lettuce
- Add the chopped romaine lettuce to a bowl.
- Spoon over enough Caesar sauce to coat the leaves, tossing until evenly combined. Avoid adding all the sauce, as you’ll need some for the wraps.
- Assemble the wraps
- Spread a layer of the reserved Caesar sauce over the centre of each tortilla.
- Slice the crispy chicken into strips and divide between the wraps.
- Add the dressed romaine lettuce on top.
- Finish with extra grated Parmesan and plenty of freshly ground black pepper.
- Fold and toast the wraps
- Fold in the sides of each tortilla, then roll it up tightly to enclose the filling.
- Heat a little olive oil in a frying pan over medium heat.
- Place each wrap seam-side down and toast for a few minutes until golden and crispy.
- Turn and toast the other sides until the tortilla is crisp and lightly golden.
- Slice in half and serve immediately while the chicken is crunchy.
Top tips
- Use panko breadcrumbs: These give the chicken a light, extra-crispy coating.
- Keep the chicken an even thickness: Butterflying helps the chicken cook evenly and keeps it juicy inside.
- Check the oil temperature: Aim for 170–175°C so the coating crisps up without browning too quickly.
- Reserve some Caesar sauce: Keep enough aside to spread inside the tortillas so every bite is creamy.
- Don’t overdress the lettuce: Too much sauce can make the wrap soggy.
- Toast seam-side down first: This helps seal the wrap and stops it opening up in the pan.
- Serve straight away: The wraps are at their best while the chicken coating is still crispy.
Frequently asked questions
Can I make crispy chicken Caesar wraps ahead of time?
You can prepare the Caesar sauce and chop the lettuce ahead of time, but it’s best to fry the chicken and assemble the wraps just before serving. This helps keep the chicken crunchy and the tortilla crisp.
Can I cook the chicken in an air fryer?
Yes. Spray the breadcrumb-coated chicken generously with oil and air-fry at around 200°C until golden and cooked through, turning halfway. Cooking time will depend on the thickness of the chicken, so check that the centre reaches 75°C.
Can I use regular breadcrumbs instead of panko?
Yes, but panko breadcrumbs give the chicken a lighter, crunchier texture. Regular breadcrumbs will work, although the coating may be slightly denser.
How do I stop the wrap from getting soggy?
Avoid overdressing the lettuce, let excess oil drain from the chicken after frying and assemble the wraps shortly before serving. Toasting them in a pan also helps crisp up the tortilla.
What can I serve with crispy chicken Caesar wraps?
These wraps work well with homemade chips, potato wedges, a simple side salad or sweet potato fries.
More recipes
If you like the look of my easy Crispy Chicken Caesar Wraps then you might also like:
- Viral Beef Beyti Recipe (Easy Turkish Beef Kebab)
- Easy Roasted Tomato Soup with Cheese Toasties
- Chimichurri Chicken with Potato Wedges and Tomato Salad
- Easy Garlic Butter Shrimp Rolls
Discover more recipes by following me on Instagram and TikTok
Crispy Chicken Caesar Wrap
This crispy chicken Caesar wrap is made with golden panko-coated chicken, crunchy romaine lettuce and a homemade Caesar sauce, all wrapped up in a tortilla and toasted in a pan until crisp.
Ingredients
For the crispy chicken
- 2 chicken breasts
- 100 g plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt plus extra to taste
- 2 eggs
- 150 g panko breadcrumbs
- Rapeseed oil for deep-frying
For the Caesar sauce
- 8 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove finely grated
- 25 g Parmesan finely grated
- Freshly ground black pepper to taste
For the wraps
- 4 large tortilla wraps
- 1 romaine lettuce chopped
- Extra Parmesan finely grated
- Extra freshly ground black pepper
- Olive oil for toasting the wraps
Instructions
Prepare the chicken
- Place each chicken breast on a chopping board and butterfly it by slicing horizontally through the middle, keeping your non-dominant hand flat on top of the chicken and using your dominant hand to guide the knife.
- Cut all the way through to create two thinner pieces of even thickness from each breast.
- Season both sides of the chicken with a little salt, paprika, garlic powder and black pepper.
Set up the coating station
- In a shallow dish, mix the plain flour with the paprika, garlic powder, black pepper and salt.
- In a second dish, crack in the two eggs and whisk until combined.
- Pour the panko breadcrumbs into a third shallow dish.
Coat the chicken
- Dip each piece of chicken into the seasoned flour, coating both sides and shaking off any excess.
- Dip into the beaten egg, allowing any excess to drip off.
- Transfer to the panko breadcrumbs, pressing them firmly onto both sides so the chicken is fully coated.
Deep-fry the chicken
- Heat the rapeseed oil in a deep, heavy-based pan to around 170–175°C.
- Carefully lower the chicken into the hot oil, working in batches if needed to avoid overcrowding the pan.
- Fry for approximately 6–7 minutes, turning if necessary, until golden brown and cooked through. The thickest part should reach 75°C.
- Transfer to a wire rack or a plate lined with kitchen paper and allow the excess oil to drain.
Make the Caesar sauce
- In a bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, grated garlic, grated Parmesan and freshly ground black pepper.
- Stir until smooth and creamy.
- Reserve some of the Caesar sauce for spreading inside the wraps before using the rest to dress the lettuce.
Prepare the lettuce
- Add the chopped romaine lettuce to a bowl.
- Spoon over enough Caesar sauce to coat the leaves, tossing until evenly combined. Avoid adding all the sauce, as you’ll need some for the wraps.
Assemble the wraps
- Spread a layer of the reserved Caesar sauce over the centre of each tortilla.
- Slice the crispy chicken into strips and divide between the wraps.
- Add the dressed romaine lettuce on top.
- Finish with extra grated Parmesan and plenty of freshly ground black pepper.
Fold and toast the wraps
- Fold in the sides of each tortilla, then roll it up tightly to enclose the filling.
- Heat a little olive oil in a frying pan over medium heat.
- Place each wrap seam-side down and toast for a few minutes until golden and crispy.
- Turn and toast the other sides until the tortilla is crisp and lightly golden.
- Slice in half and serve immediately while the chicken is crunchy.
Leave a Reply