There really isn’t anything I crave more in the summer than a well made Chicken Caesar salad with a homemade dressing. I have been making this recipe on repeat lately because the dressing is just so good and everything is so easy to put together. To make 2 wraps you will need:

Crispy Chicken:

2 thin boneless skinless chicken breasts (about 1/4 inch thick)

1/2 cup all purpose flour

2 eggs

3/4 cup panko breadcrumbs

1/2 cup grated parmesan

canola oil for frying

Salad:

2 large garlic cloves smashed

6 anchovy filets

2 lemons juiced

2 tsp dijon mustard

A few dashes of Worcestershire sauce

2 egg yolks

2 tsp chopped calabrian chilis (or a dash of red pepper flakes

dash of cayenne

2/3 cup Canola oil

2/3 cup grated parmesan cheese

2 hearts of romaine (chopped and washed in ice water to crisp up)

small or crushed croutons

2 (12”) flour tortillas

You will need thin cut chicken for this, so either buy it thin cut at the store or butterfly it in half. Season both sides of the chicken with salt and pepper and any other seasonings of your liking. Place the flour in a shallow bowl. Beat eggs in a separate shallow bowl. Mix your parm and breadcrumbs in a third shallow bowl. Dredge the chicken in flour, then egg, then breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with the second breast.

Refrigerate the breaded chicken while you prepare the dressing. Blend garlic, anchovy, lemon juice, dijon, worcestershire, egg yolks, chilis, cayenne, and oil until smooth and emulsified. An emersion blender would work great here, but I just use a very high powered blender. Transfer to a bowl and stir in parmesan and season to taste with salt and pepper. Heat a shallow amount of frying oil in a large skillet over medium heat and fry your chicken until golden (3-5 minutes per side). Transfer to some paper towels to absorb up all that extra grease. Add romaine, desired amount of croutons, and shaved parm to a large bowl and toss with your own desired amount of caesar dressing. Heat the tortillas until pliable (30 seconds in the microwave), so they don’t break! Chop crispy chicken into bite sized pieces and toss into the salad. Divide salad evenly amongst both wraps and wrap tightly and enjoy!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.