Recipe Index

Ingredients

• 1 pound chicken tenderloins, about 8 to 9 strips
• vegetable oil, for frying
• CRISPY CHICKEN - DRY:
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon dry mustard powder
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• CRISPY CHICKEN - WET:
• 3/4 cup buttermilk
• 1 large egg
• 1/4 cup pickle juice
• 1 teaspoon baking powder
• sprinkle of salt
• sprinkle of black pepper
• CAESAR DRESSING:
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tablespoon lemon juice
• 1/2 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons yellow mustard
• 1 teaspoon anchovy paste
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 cup parmesan, freshly grated
• OTHER:
• 3 to 4 large flour tortillas
• 4 to 5 cups chopped romaine lettuce
• 1 tablespoon chopped parsley
• sprinkle of black pepper
• sprinkle of Italian seasoning
• 1/2 cup croutons
• 1/2 cup grated parmesan, for the crust
• oil spray

Method

1. Whisk the mayonnaise, buttermilk, lemon juice, Worcestershire sauce, garlic, mustard, anchovy paste, dried parsley, black pepper and parmesan into a smooth Caesar dressing.
2. Whisk the dry coating — flour, cornstarch, garlic powder, onion powder, chili powder, salt, mustard powder, black pepper and baking powder — in a large bowl. Whisk the wet coating of buttermilk, egg, pickle juice, baking powder, salt and pepper in a second bowl, then stir 3 to 4 tablespoons of the wet mixture into the dry to make a flaky texture.
3. Coat each tender in the dry mixture, then the wet, then the dry again, keeping one hand for wet and one for dry, and rest the breaded tenders for 10 to 15 minutes.
4. Heat 1 1/2 to 2 inches of oil to about 350°F and fry the tenders in 2 to 3 batches for 7 to 8 minutes, turning halfway, until golden all around. Drain them on paper towels.
5. Toss the romaine with dressing to taste, the parsley, black pepper, Italian seasoning and croutons in a large bowl.
6. Spread Caesar dressing in the center of a tortilla, add about a cup of the salad, lay about 3 tenders on top, add another cup of salad, then fold the sides in and roll the wrap up tightly.
7. Heat a large pan over medium heat, spray it with oil, and scatter parmesan where the wrap will sit. Set the wrap on the cheese and crisp it until golden at the edges, then repeat on the other side.
8. Slice the wrap in half and serve it while it is still crisp.

Prep: 30 min · Cook: 30 min · Total: 1 h

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.