Crispy Chicken Caesar Wrap Food

CHICKEN CAESAR WRAPS

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

GRILLED CHICKEN CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

CRISPY CHICKEN CAESAR WRAPS

Steps:

• PART 1 - CHRISPY CHICKEN:.
• Remove skin from chicken, wash and drain.
• Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
• Beat eggs, milk, and mustard together until smooth, set aside.
• Combine bread crumbs and parsley together, set aside.
• Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
• Dip chicken in egg mixture and shake off excess.
• Dip chicken in crumb mixture to coat evenly.
• Place in shallow lightly greased baking pans. Let stand 30 minutes.
• Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.
• PART 2 - CEASER WRAPS:.
• Place 2 chicken breast halves on one tortilla shell.
• Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.

CRISPY CHICKEN CAESAR WRAPS

Steps:

• Preheat oven to 450°F. Mix bread crumbs, seasonings and Parmesan cheese in a shallow dish. Add Parmesan cheese. Beat egg and milk in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides with bread crumb mixture. Discard any remaining egg mixture and bread crumb mixture.
• Place chicken in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray. Drizzle chicken evenly with melted butter.
• Bake 15 minutes or until chicken is cooked through, turning halfway through cook time.
• For each wrap, place 2 Romaine lettuce leaves on flour tortilla. Top with 1 to 2 tenders. Drizzle with 1 tablespoon Caesar salad dressing. Roll tortilla and serve.

CHICKEN CAESAR WRAP

Steps:

• Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
• Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
• Warm tortilla in the microwave for about 15 seconds to make it more pliable.
• Lay filling ingredients down the center, and roll your wrap up! Enjoy!

SLOW-COOKED CHICKEN CAESAR WRAPS

Steps:

• Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.