Crispy Chicken Caesar Wraps by Mr.Tim4 chicken breasts, cut into halve1/2 cup flour

2 teaspoons herb seasoning mix, seasoning of choice (thyme, basil, oregano, etc.)
2 teaspoons paprika and cayenne
1 teaspoon salt & pepper
1 egg
1/4 cup milk
1/8 cup mustard
1 1/2 cups dried breadcrumbs
1/8 cup chopped parsley
4 large flour tortillas
2 cups shredded romaine lettuce (1/2 cup portion per person)
2 cups diced tomatoes (1/2 cup portion per person)
2 cups caesar salad dressing (1/2 cup portion per person)


2 Remove skin from chicken, wash and drain.
3 Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
4 Beat eggs, milk, and mustard together until smooth, set aside.
5 Combine bread crumbs and parsley together, set aside.
6 Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
7 Dip chicken in egg mixture and shake off excess.
8 Dip chicken in crumb mixture to coat evenly.
9 Place in shallow lightly greased baking pans. Let stand 30 minutes.
10 Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.

12 Place 2 chicken breast halves on one tortilla shell.
13 Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.


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