Crispy Chicken Caesar Wraps (Print Version)
# Ingredients:
→ Chicken Coating
01 -
8 oz chicken breast, boneless and skinless, cut into strips
02 -
2 large eggs
03 -
1 cup plain flour
04 -
3 tbsp seasoned salt (e.g., Nature's Seasoning)
05 -
¼ cup cornstarch
→ Salad and Assembly
06 -
1 romaine lettuce, washed and chopped
07 -
4 tortillas, 8-inch size
08 -
½ cup crunchy croutons
09 -
¼ cup parmesan cheese, shredded
10 -
¼ cup light Caesar dressing
# Instructions:
01 -
In a shallow dish, mix the flour, cornstarch, and seasoned salt together. Whisk eggs in another bowl until smooth.
02 -
Dip chicken in the flour mixture, then in the egg, and finish by coating it again in the flour mix. Make sure it's well-covered.
03 -
Lightly spray the air fryer basket with cooking spray. Cook chicken pieces at 380°F for 8 minutes, flip them, then cook another 3 minutes until crispy and golden. Work in multiple batches if needed.
04 -
Wash and chop the lettuce. Toss it with the dressing, croutons, and parmesan in a large mixing bowl.
05 -
Spoon ½ cup of salad and a few chicken pieces onto the center of each tortilla. Fold up the bottom, fold in the sides, and roll it tightly.
# Notes:
01 -
For extra crunch, spray the chicken with cooking oil before frying.
02 -
Check that the chicken's internal temperature is at least 165°F.
03 -
Wrap leftovers in foil and keep them in the fridge for 2-3 days.
04 -
They're yummy when eaten cold or at room temp, too!