Let me tell you, these Crispy Chicken Caesar Wraps are a total game-changer in my kitchen. You get that golden, crunchy chicken with cheesy, herby flavor, all wrapped up in a soft tortilla with creamy Caesar dressing and fresh lettuce. It’s like your favorite salad turned into a warm, handheld mea,l and yes, it’s as good as it sounds. I love making this when I want something quick, filling, and packed with flavor.
Method
Prep the Coating
First, get your dry seasoning mix ready. In a mixing bowl, combine 5 tablespoons of plain flour with 2 teaspoons of ground paprika, 2 teaspoons of Italian-style herbs, 1 teaspoon each of onion granules and garlic granules, and 40 grams of grated Parmesan cheese. Add salt and pepper to taste. This mixture not only adds flavor, but it also creates the first layer that helps everything else stick to the chicken. Set it aside.In a separate bowl, crack in one large egg and add 2 teaspoons of semi-skimmed milk. Whisk them together until smooth. This egg mixture acts as the glue between your flour and cornflake layers.
Crush the Cornflakes
If you haven’t crushed your cornflakes yet, now’s the time. Take 80 grams of cornflakes and place them in a sandwich bag or zip-top bag. Use a rolling pin or your hands to crush them into fine crumbs almost like panko breadcrumbs. Pour the crushed flakes into a shallow bowl or plate so it’s easy to coat the chicken evenly later on.
Coat the Chicken
Take your 600g of chicken mini fillets and coat each one in three steps. First, dredge the chicken in the seasoned flour, making sure it’s fully coated. Next, dip it into the egg mixture so it’s wet all over. Finally, press it into the crushed cornflakes, turning it over and patting down to make sure the coating sticks well. Repeat this process with all the chicken pieces. Don’t rush taking your time here gives that extra-crispy texture when baked.
Bake It Up
Line a baking tray with parchment paper to stop sticking and help with cleanup. Lay your coated chicken fillets on the tray, spacing them out so none are touching crowding them will stop them from crisping up. Drizzle the tops with 2 tablespoons of extra virgin olive oil or give them a light spray for even crisping.Bake the chicken in a preheated oven at 200°C (fan) for about 22–25 minutes. Flip them halfway through if you want both sides extra golden. They should be crisp on the outside and fully cooked inside juicy and white, not pink. If you’re not sure, you can use a meat thermometer to check for a safe internal temperature of 75°C.
Wrap It Up
Once your chicken is ready, it’s time to build the wraps. Warm up 8 mini tortilla wraps in a dry pan, microwave, or oven whatever you prefer. This makes them easier to roll and more delicious to eat.Lay a warm wrap flat and layer it with a handful of chopped mini gem lettuce. Add two crispy chicken fillets on top, then spoon on about 1 tablespoon of creamy Caesar dressing. You can drizzle or spread it depending on your preference. Roll the wrap tightly like a burrito fold the sides in first, then roll it from the bottom up.Repeat with the remaining wraps and serve warm. They’re ready to eat right away or can be wrapped in foil for later.
Necessary Tools
- 2 mixing bowls
- Baking tray
- Parchment paper
- Tongs or fork
- Knife and cutting board
- Measuring spoons and cups
- Whisk or fork for egg
Crispy Chicken Caesar Wraps
Cuisine: AmericanDifficulty: Easy4
servings20
minutes25
minutes45
minutesIngredients
600g chicken mini fillets
2 tbsp extra virgin olive oil
1 large egg, beaten
2 tsp semi-skimmed milk
80g crushed cornflakes
5 tbsp plain flour
40g grated Parmesan
2 tsp ground paprika
2 tsp Italian-style herbs
1 tsp onion granules
1 tsp garlic granules
Salt and pepper to taste
8 tbsp Caesar dressing
8 mini tortilla wraps
1 mini gem lettuce, chopped
Directions
- Prep the Coating In one bowl, mix the flour, paprika, Italian herbs, onion granules, garlic granules, Parmesan, salt, and pepper. In another bowl, whisk the egg with milk.
- Crush the Cornflakes If they’re not already crushed, place cornflakes in a sandwich bag and smash them with a rolling pin or your hands until they’re fine crumbs. Add them to a shallow bowl.
- Coat the Chicken Dip each chicken fillet into the flour mix first, then into the egg mixture, and finally coat it in the crushed cornflakes. Press down so they really stick.
- Bake It Up Place coated chicken on a parchment-lined tray. Drizzle or spray olive oil over the top. Bake at 200°C (fan) for 22–25 minutes or until crispy and golden.
- Wrap It Up Warm your tortilla wraps. Add some chopped lettuce, two crispy fillets, and a big spoon of Caesar dressing. Roll it up and done!
Notes
- Don’t skip the flour step it helps the egg stick.
- Make sure the cornflakes are finely crushed or they won’t coat the chicken evenly.
- Don’t overcrowd the tray or the chicken won’t get crispy. Give each piece room to breathe.
- Use a meat thermometer if you’re unsure chicken should reach 75°C inside to be fully cooked.
- If using bigger wraps, you might need just one per serving instead of two.
Serving Suggestions
These wraps are great on their own, but I like to pair them with
- Sweet potato fries or air-fried chips
- A side of coleslaw or cucumber sticks
- Extra Caesar dressing for dipping
- A squeeze of lemon if you like a fresh tang
Fun Fact
Did you know Caesar dressing wasn’t actually made by a Roman emperor? It was invented by an Italian-American chef named Caesar Cardini in Mexico during the 1920s. Talk about a flavorful twist in history!
Conclusion
These Crispy Chicken Caesar Wraps are one of my favorite weeknight winners. They’ve got crunch, creaminess, and just the right amount of seasoning. Whether you’re packing lunch, serving a quick family dinner, or meal-prepping for the week, this wrap is a go-to that never gets boring. Go ahead wrap, roll, and enjoy every bite!
