Crispy Panko Chicken Caesar Wrap

Are you craving a meal that's as quick to make as it is delicious to eat when cooking for two? Look no further than our Crispy Panko Chicken Caesar Wrap recipe!

A delightful fusion of crispy chicken and classic Caesar salad, all wrapped up for your enjoyment.   In under thirty minutes, you can transform simple ingredients into a gourmet experience that’s both tasty and satisfying.

Pam's Kitchen Notes

Picture crispy tender chicken pieces, coated in crunchy panko breadcrumbs, mingling with crisp romaine lettuce, Parmesan cheese, and a drizzle of homemade Caesar dressing. This Crispy Panko Chicken Caesar Wrap creation came out of the kitchen when my son was home craving a Chicken Caesar wrap. 

Using, his grandma’s creamy Caesar salad dressing recipe, we set up a dredging station of egg, cornstarch and panko then pan-fried the chicken cutlets to achieve crisp and tender chicken.  Wrapping up the irresistible crunch of panko-crusted chicken with the bold flavors of Caesar salad, in under thirty minutes has put this meal on repeat!   

What you'll need

This recipe uses simple ingredients that transform this into a gourmet eating experience-in under 30 minutes.

• skinless, boneless chicken breasts
• cornstarch
• eggs
• Dijon mustard – acting as a binder so the panko sticks to the chicken, this mustard is unapologetically pungent, yet balanced. There is a momentary bitterness from the mustard seeds, a background sweetness from the white wine and sugar, and a delicate acidity from the vinegar – bringing depth of flavor to the panko chicken.   
• cayenne pepper
• Salt and Pepper
• Panko (Japanese breadcrumbs) - I use Japanese panko breadcrumbs. Panko breadcrumbs differ from your regular breadcrumbs due to their light and flaky texture.
• vegetable oil
• Caesar salad dressing – try making this homemade creamy Caesar salad dressing (no anchovies) but lots of parmesan flavor.  It’s my mom’s recipe and an absolute family favorite.
• flour tortillas – A large flour tortilla is your best bet. That’s because it’s the stretchiest option you can buy, meaning you can load it up with ingredients and it’ll expand to accommodate them — rather than cracking and breaking.
• store bought croutons (optional)

See recipe card for quantities.

How to make crispy chicken wraps

Okay, now that we have covered the ingredients to make this crispy panko chicken Caesar wrap recipe, let’s get started dredging, frying and wrapping.

1. Make your homemade creamy Caesar salad dressing without anchovies.  Of course, if you want to use a store-bought that works just as well.

2. Either slice chicken breasts in half (horizontally) into thinner pieces, or pound them until they are about ¼"- inch thick. Not only does this help make this an under 30-minute meal by allowing the chicken to cook through quickly, but it also ensures that each bite includes equal parts crispy panko chicken, crispy romaine tossed in the creamy Caesar dressing– and not mostly chicken.

3. Prep your dredging station.  Once you start, this recipe will come together very quickly! Set up your station with three bowls.  One with cornstarch, a second with beaten eggs, Dijon and cayenne pepper and the last with panko.  I like to use a shallow bowl like a pie plate.

4. Working with 2 breasts at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, making sure your chicken is completely coated.

5. Dredge chicken in panko breadcrumbs. Coat completely with the panko, using your hands if necessary. Let the chicken rest on a tray or rack, place in the refrigerator, while you heat up your oil.  Letting your chicken rest is a second trick to help your panko stick during frying.

6. Heat about 2 tablespoons oil in a large skillet over medium-high. Once the oil is shimmering, place the panko covered chicken in the skillet and cook until golden brown and cooked through, about 2 minutes per side. (photo)

7. Toss the romaine with the croutons (if using) and the dressing.  Now, slice each chicken breasts into 1-inch-wide slices.   Now you are ready to start wrapping!

How to fill and fold

A simple act can still require finesse. When it comes to rolling a tortilla, to wrap up all the chicken Caesar wrap ingredients into a convenient package, this is an absolute.

There are many ways an incorrectly rolled wrap can backfire, from unfurling at the ends to splitting down the middle as you’re eating it. Either way, no one wants to lose filling whilst chowing down. Luckily, folding one correctly is easy.

• Warm the flour tortilla to help it stretch. Kiss each side of the tortilla on the surface of a dry hot pan for 30 seconds (no oil necessary). Alternatively, wrap a tortilla stack in a damp paper towel and steam them quickly in the microwave for about 20 seconds.
• Arrange the Caesar salad and the panko chicken slices in a line down the center. Fill in the center evenly and leave the ends, top and bottom uncovered. Take care to not over fill — you’ll want to create a line of filling that’s just a couple inches wide (see photo labeled number 1 below).
• Fold the sides inwards, over the filling. Fold 1 to 2 inches inwards. This is a sure way to prevent the filling from falling out of the bottom of your wrap as you eat it (see photo labeled number 2 below).
• Now the bottom over so it completely covers the filling (see photo labeled number 3)
• Roll the tortilla over the filling, tucking as you roll. Starting with the bottom flap that covers the filling, roll the tortilla, tucking the flap firmly inwards as you roll to secure all your tasty chicken Caesar wrap fillings (see photo labeled number 4 below)

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