Walnut-Crusted Chicken Caesar Wraps
My favorite chicken Caesar wrap, made with extra crispy chicken cutlets.
There are few lunches I love more than a solid chicken Caesar wrap. Crispy chicken, crunchy romaine, plenty of parmesan, and a creamy homemade Caesar dressing wrapped up in a warm tortilla, it’s hard to beat. Throw in a Diet Coke and I’m there.
For this version, I gave my usual chicken cutlets a little upgrade by adding toasted walnuts to the breading. They add the most delicious hint of nuttiness while helping the chicken get deeply golden and extra crispy. Paired with a homemade Caesar dressing, plenty of shaved parmesan, and crunchy romaine, these wraps feel a little more special than your average chicken Caesar wrap, but they’re still easy enough to pull off on a weeknight.
Walnut-Parmesan Crispy Chicken Caesar Wraps
Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
Click here for the printable recipe
Chicken:
2 large chicken breasts, halved horizontally into thin cutlets
Kosher salt and freshly cracked black pepper, to taste
1½ cups California walnuts, toasted, divided
1 cup panko breadcrumbs
½ cup finely grated parmesan cheese
Zest of ½ lemon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ cup all-purpose flour
2 eggs, beaten
Olive oil, for shallow frying
Caesar dressing:
2 anchovy fillets
2 egg yolks (or 2 tablespoons mayonnaise)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, grated
Juice of ½–1 lemon, to taste
⅓ cup olive oil
½ cup freshly grated parmesan cheese
Freshly cracked black pepper, to taste
To assemble:
2 romaine hearts, chopped
Remaining toasted California walnuts
½ cup freshly grated parmesan cheese, plus more for serving
4 large flour tortillas or wraps
Lemon wedges, for serving
Instructions:
Lightly toast the California walnuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant. Let cool slightly, then add to a food processor and pulse until finely chopped (do not blend into a powder).
Add 1 cup of the toasted walnuts to a shallow bowl along with the panko, ½ cup parmesan cheese, garlic powder, onion powder, and lemon zest. Mix until combined and set aside.
To make the Caesar dressing, add the anchovy fillets to a large mixing bowl and mash with the back of a fork until mostly smooth. Add the egg yolks, Worcestershire, Dijon, garlic, and lemon juice, then whisk until fully combined. Slowly drizzle in the olive oil while continuously whisking until emulsified and creamy. Stir in the parmesan and season with black pepper, to taste, and extra lemon juice, if needed (the anchovies are already salty). Cover and refrigerate while you prepare the chicken.
Slice the chicken breasts horizontally into thin cutlets. Pat them dry with paper towels, then season both sides generously with kosher salt, black pepper, and Italian seasoning.
Set up a breading station with the flour in one shallow bowl (seasoned with a pinch of salt and pepper), the beaten eggs in another (also seasoned with a pinch of salt and pepper), and the walnut-panko mixture in a third.
Dredge each chicken cutlet in the flour, then the egg, then firmly press into the walnut-panko mixture until evenly coated on all sides. Transfer to a plate or wire rack.
Heat about ⅓ cup olive oil in a large skillet over medium heat, or enough for a shallow fry. Once the oil reaches about 350°F, cook the chicken cutlets for 3 to 4 minutes per side, or until deeply golden brown and cooked through. Transfer to a wire rack, sprinkle with flaky salt while still hot, and let rest before slicing. Note: If needed, transfer the cooked chicken cutlets to a 200°F oven to keep warm while you finish the wraps.
Remove the Caesar dressing from the refrigerator. Add the chopped romaine, remaining ½ cup parmesan cheese, freshly cracked black pepper, and remaining ½ cup toasted California walnuts. Toss until evenly coated.
Warm the tortillas in a dry skillet or directly over a flame for a few seconds until soft and pliable.
Assemble the wraps with the Caesar salad, sliced walnut-crusted chicken, extra parmesan, and another squeeze of lemon if desired. Fold tightly, slice in half, and enjoy immediately.