Chicken Caesar Wrap
The kind of dinner that hits right every time!
Recipe by Alexandra Wagoner | @alexinherkitchen
Instructions
Active Time: 20 Minutes
Full Time: 35 Minutes
Cook the bacon: Fry bite-sized bacon pieces over medium heat until crispy in Frizzle. Set aside.
Prep the chicken: Pound cutlets to even thickness and season both sides with salt.
Set up your dredging station— Bowl 1: flour, Bowl 2: beaten eggs,Bowl 3: panko + parmesan mix
Bread the chicken: Dredge each cutlet in flour, then egg, then the panko mixture—press gently so the coating sticks.
Fry until golden: Heat enough Sizzle olive oil in a stainless steel pan to coat the bottom. Cook chicken on medium heat until crispy and cooked through (165°F).
Toss the salad: In a bowl, combine romaine, a drizzle of miso Caesar dressing, a splash of Drizzle olive oil, parmesan, and crushed croutons. Mix until lightly coated.
Assemble the wraps: Lay out your tortilla, add chicken cutlets, spoon on the salad, top with extra parm and bacon. Wrap it up and enjoy!
