CHICKEN CAESAR WRAP Jan 19 Written By Eleanor Debel PrintCHICKEN CAESAR WRAP Yield 2Prep time15 MinCook time10 MinTotal time25 Min Ingredients 2 large chicken breasts, cut in half lengthwise to make 4 cutlets 1 cup flour 1 tbsp seasoning salt 2 eggs, beaten ¼ cup panko breadcrumbs ¼ cup italian bread crumbs ¼ cup finely grated parmesan cheese Avocado or canola oil for pan frying 4 cups pre-made caesar salad 2 large flour tortillas 1 tsp chopped Calabrian chili 1 Tbsp olive oil 1 onion, small diced 2 large tomatoes, small diced 1 tbsp garlic paste 1 tsp worcestershire sauceInstructionsPlace the chicken cutlets into a zip lock bag or between two sheets or parchment paper or plastic wrap and gently pound them out so they are all the same thickness (about ½ inch thick).Whisk together the flour and seasoning salt in one shallow bowl, place the beaten eggs into another shallow bowl and then whisk together the panko, italian breadcrumbs and grated parmesan cheese into another shallow bowl. Bread the chicken cutlets in the seasoned flour first, then the beaten egg, then finally the breadcrumb mixture, making sure to press down on the coating firmly to make it all stick. Fry the breaded cutlets in heated oil in a large frying pan for 3-4 minutes per side, or until you have nice deep golden brown chicken. Remove to a wire rack to cool and immediately season with salt while they are still warm. In another large skillet, heat the 1 Tbsp olive oil and add the diced onion. Sweat the onion for 5 minutes, stirring occasionally, then add the tomatoes, garlic paste and worcestershire sauce. Stir to combine, then cook, stirring occasionally, for 5-6 more minutes until everything comes together into a jammy onion-tomato sauce. Spoon about ¼ cup of the tomato and onion mixture onto a flour tortilla, then slice two cutlets into ½ inch pieces and layer them on top of the tomato. Add 2 cups of caesar salad on top of the chicken and roll up the tortilla like a burrito, tucking the sides in first and gathering everything into the center. Heat the same pan you used for the onions with a little more olive oil and the chopped calabrian chili. Place the wrap seam side down into the toasting chili and olive oil and let that side toast for 1-2 minutes to seal it up and pick up the flavor of the chilis. Slice in half and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easychickensandwich Eleanor Debel
CHICKEN CAESAR WRAP Jan 19 Written By Eleanor Debel PrintCHICKEN CAESAR WRAP Yield 2Prep time15 MinCook time10 MinTotal time25 Min Ingredients 2 large chicken breasts, cut in half lengthwise to make 4 cutlets 1 cup flour 1 tbsp seasoning salt 2 eggs, beaten ¼ cup panko breadcrumbs ¼ cup italian bread crumbs ¼ cup finely grated parmesan cheese Avocado or canola oil for pan frying 4 cups pre-made caesar salad 2 large flour tortillas 1 tsp chopped Calabrian chili 1 Tbsp olive oil 1 onion, small diced 2 large tomatoes, small diced 1 tbsp garlic paste 1 tsp worcestershire sauceInstructionsPlace the chicken cutlets into a zip lock bag or between two sheets or parchment paper or plastic wrap and gently pound them out so they are all the same thickness (about ½ inch thick).Whisk together the flour and seasoning salt in one shallow bowl, place the beaten eggs into another shallow bowl and then whisk together the panko, italian breadcrumbs and grated parmesan cheese into another shallow bowl. Bread the chicken cutlets in the seasoned flour first, then the beaten egg, then finally the breadcrumb mixture, making sure to press down on the coating firmly to make it all stick. Fry the breaded cutlets in heated oil in a large frying pan for 3-4 minutes per side, or until you have nice deep golden brown chicken. Remove to a wire rack to cool and immediately season with salt while they are still warm. In another large skillet, heat the 1 Tbsp olive oil and add the diced onion. Sweat the onion for 5 minutes, stirring occasionally, then add the tomatoes, garlic paste and worcestershire sauce. Stir to combine, then cook, stirring occasionally, for 5-6 more minutes until everything comes together into a jammy onion-tomato sauce. Spoon about ¼ cup of the tomato and onion mixture onto a flour tortilla, then slice two cutlets into ½ inch pieces and layer them on top of the tomato. Add 2 cups of caesar salad on top of the chicken and roll up the tortilla like a burrito, tucking the sides in first and gathering everything into the center. Heat the same pan you used for the onions with a little more olive oil and the chopped calabrian chili. Place the wrap seam side down into the toasting chili and olive oil and let that side toast for 1-2 minutes to seal it up and pick up the flavor of the chilis. Slice in half and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easychickensandwich Eleanor Debel
