Lemon Pepper Chicken Caesar Wrap

An overloaded tortilla wrap filled with crispy fried lemon pepper chicken, a lemon pepper caesar dressing, lettuce, parmesan, and crispy toasted breadcrumbs

Prep Time20

Cook Time20

resting time2

Total Time2 40

Course: Main Course

Cuisine: American, Southern

Keyword: burrito, fried, Mash-Up, Salad, Sandwich, Spicy

Servings: big wraps

Calories: 2071kcal

Equipment

Ingredients

Chicken and marinade

2 boneless skinless chicken thighs
1/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon lemon pepper seasoning
juice of one lemon
2 tablespoons pickle juice
2 tablespoons vodka

Lemon pepper wet caesar

1/2 cup mayo
juice of 1 lemon
1 tablespoon dijon mustard
2 tablespoons worcestershire sauce
1 clove garlic grated
1/4 cup grated parmesan cheese
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon fresh cracked black pepper
1 tablespoon Louisiana style hot sauce
pinch of salt if needed, to taste

Chicken frying

1/2 cup flour
1/2 cup cornstarch
1/4 teaspoon smoked paprika
1/2 teaspoon lemon pepper seasoning plus more for dusting
pinch of salt and pepper
peanut oil for frying

Crouton breadcrumbs

3 slices sourdough bread dried in the oven at 200 for 15 minutes.
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/2 teaspoon pepper flakes

Make the wraps

2 heads romaine shredded
parmesan cheese
12 inch tortillas

Instructions

Mix the chicken with the marinade ingredients. Set aside in the fridge until ready to use. Do not marinate more than about 2 hours because it is an acidic marinade that will start to "cook" the chicken like ceviche
Mix the caesar dressing ingredients in a small bowl. Set aside until ready to use.
Mix the flour, cornstarch, and seasonings. Bring the oil to 375. Dredge the chicken in the flour mix and add it to the oil. Cook in the hot oil, flipping once, until browned and cooked through. About 5 minutes. Transfer to a drying rack and sprinkle with lemon pepper seasoning. Slice after cooled.
Crumble the bread into small crouton/large breadcrumb shapes. Add the bread to a frying pan with the butter and seasonings. Cook over medium heat, tossing often, until browned and crispy.
Mix the lettuce with 3/4 of the dressing.
Steam a tortilla and put it onto a sheet of foil. I steam mine in the microwave wrapped in a damp towel for 15 - 20 seconds.
Top with some dressed lettuce, then chicken slices. Top with parm, toasted breadcrumbs, then more lettuce. It will seem too full to close but the lettuce is easy to crush down.
Wrap the tortilla bringing one edge over the top to the other edge and squeezing in the fillings, then folding up the sides, and then rolling it the rest of the way. See photos for help.
Wrap in foil and serve with the remaining dressing

Nutrition