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Crispy Chicken Caesar Lavash Wrap Recipe with Easy Homemade Dressing

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A quick and easy crispy chicken Caesar wrap featuring golden breaded chicken, fresh romaine, shaved Parmesan, and a tangy homemade Caesar dressing, all wrapped in soft lavash bread.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 pound / 450g)
  • ½ cup all-purpose flour (60g)
  • 2 large eggs, beaten, room temperature
  • ¾ cup panko breadcrumbs (75g), preferably Japanese-style
  • ¼ cup grated Parmesan cheese (25g)
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil or avocado oil, for pan-frying
  • ½ cup mayonnaise (120ml), good-quality
  • 3 tbsp grated Parmesan cheese (15g)
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 1 tsp anchovy paste (optional but recommended)
  • 1 garlic clove, finely minced or pressed
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Freshly ground black pepper, to taste
  • 4 large lavash bread sheets (about 8 x 12 inches / 20 x 30 cm each)
  • 1 head romaine lettuce, washed and torn into bite-sized pieces
  • ¼ cup shaved Parmesan cheese (25g), for topping
  • Freshly cracked black pepper (optional, for finishing)

Instructions

  1. Rinse the chicken breasts and pat dry with paper towels. Slice each breast into strips about ½ inch (1.25 cm) thick. Season lightly with salt and pepper.
  2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, salt, and pepper in the third.
  3. Dip each chicken strip first in flour, shaking off excess, then into the egg, and finally coat thoroughly with the panko-Parmesan mixture. Lay coated strips on a plate.
  4. Heat about 2 tablespoons (30 ml) of oil in a skillet over medium heat. Add chicken strips in a single layer without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 75°C). Drain on paper towels.
  5. While chicken cooks, whisk together mayonnaise, Parmesan, lemon juice, anchovy paste, garlic, Dijon mustard, Worcestershire sauce, and pepper until smooth. Adjust seasoning as needed.
  6. Lay lavash sheets on a clean surface. Spread 2-3 tablespoons of dressing evenly over each. Layer torn romaine leaves, then arrange crispy chicken strips on top. Finish with shaved Parmesan and a crack of black pepper.
  7. Fold the sides of the lavash over the filling, then roll tightly from one end to the other. Slice in half diagonally if desired. Serve immediately.

Notes

Use medium heat to avoid burning the crust. Do not overcrowd the pan when frying chicken strips. Assemble wraps just before eating to prevent sogginess. Let chicken rest a couple of minutes after frying to maintain crispness. Fresh lemon juice is essential for bright dressing flavor. Anchovy paste adds authentic umami but can be omitted.

Nutrition

Keywords: crispy chicken wrap, Caesar wrap, homemade Caesar dressing, lavash wrap, quick dinner, easy chicken recipe, pan-fried chicken, healthy wrap

Find it online: https://blixfood.com/crispy-chicken-caesar-lavash-wrap-recipe-with-easy-homemade-dressing/