Ingredients
Method
- Prepare the chicken and breading station. Place chicken breasts between two sheets of plastic wrap. Gently pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat them dry with a paper towel. In one shallow bowl, combine panko, Italian seasoning, half of the Parmesan, salt, and pepper. In another bowl, add 1 tablespoon of olive oil.
- Toast the panko for maximum crispness. Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Add the panko mixture to the shimmering oil. Toast, stirring frequently, for 2-3 minutes until golden brown. Watch closely to prevent burning. Immediately transfer the toasted panko back to the bowl.
- Cook the chicken to golden perfection. Use the same skillet and add more oil if dry. Increase heat to medium-high. Press pounded chicken breasts first into the plain olive oil until fully coated. Then, firmly press them into the toasted panko mixture, ensuring an even crust on both sides. Carefully place chicken in the hot skillet. Cook for 5-6 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for a few minutes before slicing.
- Whisk together the simple Caesar dressing. In a small mixing bowl, combine mayonnaise, the remaining 1/2 cup Parmesan, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and creamy. Taste and adjust seasoning as desired, adding more lemon or garlic if needed.
- Assemble the wraps with care. Lay tortillas on a clean surface. Place a generous handful of dried romaine lettuce in the center of each tortilla, leaving space at the bottom. Slice rested chicken against the grain into thin strips. Divide chicken strips evenly among the wraps, placing them on top of the lettuce. Drizzle a hearty amount of homemade Caesar dressing over the chicken and lettuce.
- Master the wrap fold. Fold the bottom flap of the tortilla up and over the filling, tucking it in snugly. Fold the left and right sides inward over the filling. Roll the package tightly away from you to create a secure burrito-style wrap. For serving, slice in half on a sharp diagonal.
Notes
Ingredient Swap: I've tried this dressing with Pecorino Romano when I was out of Parmesan, and it gave it a lovely sharper, saltier kick that I really enjoyed.