Ingredients:

• 2 large chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• ¼ cup neutral oil (vegetable, avocado, or light olive oil), plus more as needed
• 1 large head romaine lettuce, chopped
• 1 cup croutons
• 1 cup shredded Parmesan cheese (or extra grated Parmesan)
• ½ cup Caesar dressing
• 4 extra-large burrito wraps

Instructions:

1. Prepare the Chicken:
   • Slice each chicken breast in half horizontally to create four thinner pieces.
   • Using a meat mallet or rolling pin, pound each piece to about ¼-inch thickness.
2. Set Up the Breading Station:
   • In a shallow bowl, mix flour, salt, and pepper.
   • In another bowl, whisk the eggs.
   • In a third bowl, combine panko breadcrumbs and grated Parmesan.
3. Bread the Chicken:
   • Dredge each chicken piece in the flour mixture, coating both sides.
   • Dip into the beaten eggs, ensuring full coverage.
   • Press into the panko-Parmesan mixture, coating completely.
4. Cook the Chicken:
   • Heat oil in a large skillet over medium-high heat.
   • Cook two pieces of chicken at a time for about 4-5 minutes per side, or until golden brown and fully cooked.
   • Transfer to a paper towel-lined plate and repeat with remaining chicken.
5. Make the Salad:
   • In a large bowl, combine chopped romaine, croutons, shredded Parmesan, and Caesar dressing. Toss until well mixed.
6. Assemble the Wraps:
   • Slice the crispy chicken into bite-sized pieces and mix into the salad.
   • Spoon the mixture onto the center of each burrito wrap.
   • Fold in the sides, then roll tightly into a wrap.
7. Serve:
   • Slice in half and enjoy immediately!

Nutrition