Pesto Crispy Chicken Caesar Wraps
These Italian-American inspired wraps combine crispy chicken, creamy pesto, and fresh Caesar flavors for an easy and delicious meal.
Equipment
- 1 frying pan for chicken
- 1 food processor for pesto
- 1 Spatula
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg beaten
Pesto
- 2 cups fresh basil leaves
- 1/4 cup Parmesan cheese grated
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
Wraps
- 4 large flour tortillas
- 1/2 cup Caesar dressing
- 1 cup romaine lettuce chopped
- 1/4 cup Parmesan cheese grated
Instructions
Preparation
- Season chicken breasts with salt and pepper. Coat with flour, dip in beaten egg, then cover with breadcrumbs.
- Heat oil in a frying pan. Fry chicken until golden brown and cooked through, about 6 minutes per side. Remove and slice thinly.
Make the Pesto
- In a food processor, combine basil, Parmesan, pine nuts, and garlic. Blend while slowly adding olive oil until smooth. Season with salt and pepper.
Assemble the Wraps
- On each tortilla, spread a layer of Caesar dressing, add sliced chicken, a spoonful of pesto, lettuce, and Parmesan.
- Roll each tortilla tightly. Slice in half before serving.
Serving
- Serve the wraps immediately for the best texture, accompanied by your favorite sides.
Storage
- Wrap leftover wraps in plastic wrap and store in the refrigerator for up to three days. Reheat in a warm oven.
Notes
Pro Tips: Double-fry the chicken for extra crispness. Ingredient Substitutions: Use chicken thighs instead of breasts for juicier meat. How to Serve: Pair with a side salad for a complete meal. Storage & Freshness: Store wraps in the fridge and reheat in the oven. Make-Ahead Tips: Prepare the pesto and chicken ahead of time for quick assembly.