Crispy Caesar Chicken Wraps Recipes

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.

CAESAR CHICKEN WRAP

Steps:

• Warm tortillas over a gas flame, in a low temperature oven, or in the microwave. In the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers. Top with Caesar dressing and roll up. Serve immediately.
• Add all ingredients to a blender. Blend until smooth. Refrigerate until ready to use.

CAESAR CHICKEN WRAPS

Steps:

• In a small bowl, combine the salad dressing, 1/4 cup Parmesan cheese, lemon juice, garlic and pepper. In a small bowl, beat cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside., In a large bowl, combine the romaine, red pepper and olives. Add the remaining salad dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture over each tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan cheese. Roll up; cut in half.

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.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

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!