A fun twist on the classic Caesar salad, this Chicken Caesar CrunchWrap combines crispy, breaded chicken, a fresh Caesar salad, and a crunchy tostada wrapped up in a warm, golden tortilla. Perfect for lunch, dinner, or a creative take on Taco Tuesday!

Iram Mansoor

Chicken Caesar Crunch Wrap

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Prep Time 30

Cook Time 20

Servings: 8 Servings

Course: Appetizer

Cuisine: Italian

Ingredients Method Notes

Ingredients

US CustomaryMetric

For the Chicken

2 lbs boneless, skinless chicken breast, thinly sliced and pounded
Salt, to taste
2 tbsp black pepper
2 tbsp garlic powder

For the Coating:

Dry Batter:

4 cups panko bread crumbs

Wet Batter:

4 eggs
Salt to taste
2 tbsp black pepper

For the Caesar Dressing:

3/4 cup mayonnaise
4 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2-4 tbsp tsp lemon juice
4-6 tbsp cloves garlic, freshly minced
Salt, to taste
6 tbsp olive oil
2 tbsp black pepper

For the Caesar Salad:

2 large romaine lettuce, diced
1/3 cup parmesan cheese, shredded or shaved
2 cup croutons

To Assemble:

16 large tortillas
16 small tortillas
4 cups mozzarella cheese
Breaded chicken (from above)
16 tostadas

Method

For the Chicken:

Pat dry the chicken breasts and season them evenly with salt, black pepper, and garlic powder on both sides.
Set up a breading station with two separate bowls. In one bowl, place the panko bread crumbs. In the other, whisk together the eggs, salt, and black pepper.
Coat each piece of chicken in the egg mixture, followed by the panko bread crumbs, pressing down gently to ensure an even coat.
Heat oil in a pan over medium-low heat. Shallow-fry the breaded chicken for 10-12 minutes, flipping halfway through, until golden and fully cooked. Remove from the pan and set aside.

For the Caesar Dressing:

In a bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, salt, black pepper, and olive oil.
Mix well until smooth and creamy. Adjust seasoning to taste.

For the Caesar Salad:

In a large mixing bowl, combine the diced romaine lettuce, croutons, and shaved parmesan cheese.
Add 3-4 tablespoons of the prepared Caesar dressing to the salad and toss until well combined. Set aside.

To Assemble the CrunchWraps:

Place a large tortilla on a flat surface. In the center of the tortilla, layer a portion of Caesar salad, followed by a piece of breaded chicken, a tostada, and a generous sprinkle of mozzarella cheese.
Place a smaller tortilla on top of the filling.
Carefully fold the edges of the large tortilla towards the center to create pleats. Invert the Crunchwrap so the pleats are on the bottom, securing the filling inside.
Heat a little oil in a skillet over medium heat.
Carefully place the Crunchwrap seam-side down and cook for about 3 minutes, or until golden brown.
Flip the Crunchwrap and cook the other side for an additional 3 minutes, until crisp and golden.
Repeat with the remaining Crunchwraps.

Notes

Chicken Variations: For a spicier version, add a sprinkle of cayenne pepper or smoked paprika to the breading mixture.
Perfect Crunch: Be sure to fold the tortillas tightly around the filling and press down gently to help the Crunchwrap stay sealed while cooking.
Make-Ahead Tip: Prepare the chicken and Caesar salad in advance to speed up the assembly process when you’re ready to cook the Crunchwraps.