Crispy Chicken Caesar Wraps (Print Version)
# Ingredients:
→ Chicken Coating
01 -
2 large eggs
02 -
¼ cup cornstarch
03 -
3 tbsp seasoning blend (like Nature's Seasoning)
04 -
1 cup plain white flour
05 -
8 oz chicken breast, no skin or bones, sliced into strips
→ Salad and Assembly
06 -
4 medium tortillas (8-inch)
07 -
½ cup crispy croutons
08 -
¼ cup grated parmesan cheese
09 -
1 romaine lettuce head, cleaned
10 -
¼ cup reduced-fat Caesar dressing
# Instructions:
01 -
Whisk the eggs in a bowl. In another wide bowl, combine the flour, cornstarch, and seasoning mix evenly.
02 -
Coat each chicken strip by dipping it in the flour mixture first, then in eggs, and finally back into the flour mixture for a nice even layer.
03 -
Set the air fryer to 380°F. Spray the basket lightly with cooking spray. Cook the chicken strips for 8 minutes. Turn them over and air fry for another 3 minutes or until golden and crisp. You might need to cook in batches.
04 -
Roughly chop the romaine lettuce and rinse it well. Toss it in a big bowl with the dressing, parmesan, and croutons.
05 -
On each tortilla, place a scoop (about ½ cup) of the salad mix and a few pieces of chicken, around 3-4 strips. Fold in the bottom, then tuck in the sides, and roll it all up tightly.
# Notes:
01 -
Spritz chicken strips lightly with oil to make them extra crispy in the air fryer.
02 -
Chicken is safe to eat when its internal temp hits 165°F.
03 -
Wrap leftovers in foil and pop them in the fridge for up to 2-3 days.
04 -
These are just as good cold as they are warm.