Chicken Cutlet Caesar Wrap

5 from 1 vote

Chicken Caesar Wrap made with chicken cutlets and peppery arugula with homemade caesar dressing for the most crave-able wrap!

Prep Time30

Cook Time20

Total Time50

Servings: wraps

Author: Sam Maccini

Ingredients

Chicken Caesar Wraps

6 Italian style chicken cutlets*
5 oz arugula or baby arugula
⅓-1/2 cup caesar dressing
burrito sized wraps
8 oz parmigiano reggiano a wedge, grated or shredded (wedge preferred)

Chicken Cutlets

1.5 lbs chicken breast or thin sliced
½ cup avocado oil
2 lg eggs
kosher salt
¾ cup italian style breadcrunbs
½ cup pecorino romano or parmigiano reggiano

Homemade Caesar Dressing

2 small garlic cloves finely minced or grated
2 anchovy filets
2-3 tablespoon fresh lemon juice 1 large juicy lemon
1 cup mayo I like Hellman's or Kewpie
kosher salt
¼ tsp+ freshly ground black pepper
3-4 dashes Worcestershire sauce
½ cup freshly grated Parmigiano-Reggiano

Instructions

Make the Caesar Dressing: It tastes best if it can sit at least 30 minutes so I like to make it first. In a small bowl, mash up the anchovy filets with the fork until they become a paste. Next add the rest of the ingredients & whisk together incorporated. At first it may taste very lemony, but let it sit 30 minutes before making seasoning adjustments.
Make the Chicken Cutlets: These can be made ahead of time or a day in advance. A more detailed version of this recipe is here. Slice the chicken breasts thinly (in thirds) and pound each filet to be even thinness. Lightly season the slices with salt.
Beat the eggs & add them to a shallow dish. In another shallow dish add cheese and breadcrumbs and mix until incorporated. Coat the chicken in egg & let the excess drip off before adding into the breadcrumbs and coating it until fully covered, pressing the breadcrumbs into the chicken. Set breaded cutlets aside.
Fry the cutlets: When almost done breading, heat about ⅓ cup avocado oil in a large cast iron pan on medium high until a small piece dropped into the oil sizzles and bubbles! You may need the entire ½ cup depending on the size of your pan but you want it to cover about half of the cutlet when it is dropped in. Line a large plate or cutting board with paper towels. Fry each cutlet 1-2 minutes on each side until very golden and browned. Move to paper towels to drain excess oil.
Dress your arugula: With what is left of your Parm wedge, shave about ⅓-1/2 cup with a vegetable peelers for thin slices. In a large bowl massage your arugula by squeezing it in handfuls until it is lightly broken up and wilted a little. Toss with ¼ cup of caesar dressing. Taste and add more to your liking.
Assemble the Chicken Caesar Wraps: Thinly slice 1-2 chicken cutlets. Microwave the wraps for better flexibility for 20-30 seconds. Carefully place warmed tortilla onto your work surface. Add dressed arugula, sliced cutlets, extra shaved parmesan (& more caesar dressing if you want). Wrap the wrap tightly by folding in the sides, then folding up the bottom and rolling to the end while carefully pushing any of the mixture into the center.
Sear the wraps: Optional step but I love it, in a small skillet add a light bit of oil and sear 30 seconds or so until crisp and golden on both sides. Start seam side down to keep wrap sealed.
Slice in half and serve (best with my beef tallow fries & a crispy diet coke)

Notes

* Chicken: grilled chicken, shredded chicken, your favorite chicken tenders, but homemade cutlets will always be my go to

* Caesar Dressing: feel free to substitute with your favorite caesar dressing. This homemade version tastes better the longer it sits and will keep in the fridge for about a week

Nutrition