PART 1 – CRISPY CHICKEN:.
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.
PART 2 – CEASER WRAPS:.
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.