Chicken Caesar Wraps
Set up a station with three shallow bowls. In the first bowl, mix 1/2c flour, 1t salt & 1t pepper. In the second bowl, whisk 2 eggs. In the third bowl add panko. Coat each chicken piece evenly in flour on both sides, then dip the chicken breasts into the egg mixture and coat well. After the egg mixture, dip into the breadcrumb mixture and coat very well, pressing into breadcrumbs and covering the whole surface of chicken on both sides. Repeat until all chicken has been coated. Heat a large saucepan over medium-high heat with a couple tablespoons of oil. Once hot, add chicken, cooking for 4-5 minutes on each side. Set chicken aside on paper towel lined plate. Wash and slice lettuce. Meanwhile, in a bowl, add lettuce, croutons, the rest of the parmesan, and caesar dressing. Toss till combined. Slice chicken cutlets into bite sized pieces and Add to salad mixture and toss. In a large wrap, add salad mixture and wrap tightly. Steam Carrots until soft and serve on side.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 780 |
| Total Fat | 38 g |
| Saturated Fat | 10 g |
| Cholesterol | 125 mg |
| Sodium | 1,180 mg |
| Total Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 48 g |
Key Micronutrients:
Vitamin D 2% • Calcium 20% • Iron 18% • Potassium 12%
Ingredients
Chicken, tortilla wraps (wheat), panko breadcrumbs (wheat), romaine lettuce, vegetables, croutons (wheat), parmesan cheese (milk), caesar dressing [Greek yogurt (milk), mayonnaise (soybean oil, egg yolks, vinegar, salt), parmesan cheese (milk), olive oil, lemon juice, Lea & Perrins Worcestershire sauce (vinegar, molasses, sugar, anchovies, tamarind extract, salt, spices), Dijon mustard, anchovy paste (anchovies, salt), garlic, salt, black pepper].
Allergen Statement
Contains: Wheat, Milk, Egg, Soy, Fish