Crispy, Pan-Seared Chicken Caesar Wraps with a Garlicky Dressing
The second the chicken hits the hot skillet, you know dinner will be one of those rare ones. Crispy-edged, juicy chicken with a 5-minute Caesar dressing and a wrap that stays crunchy. Ready in 25 minutes.
Equipment
- Large Cast-Iron Skillet
- Meat Mallet
- Mixing Bowl
- Sharp Knife
Ingredients
Chicken
- 4 pieces chicken cutlets or boneless skinless breasts, pounded thin
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 1 tablespoon neutral oil (such as avocado or grapeseed)
Caesar Dressing
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste (or Worcestershire sauce)
- 1 clove garlic, grated
- 3 tablespoons freshly grated Parmesan cheese
For Assembly
- 4 large flour tortillas (10-12 inch)
- 2 hearts romaine lettuce, chopped
- Shaved Parmesan cheese for topping
- Freshly cracked black pepper
Instructions
- Pound and season: If using chicken breasts, slice in half horizontally. Place between plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper. Sprinkle lightly with cornstarch (about 1 teaspoon per cutlet) and rub in.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, anchovy paste, grated garlic, and Parmesan. Taste and adjust salt.
- Sear the chicken: Heat a cast iron skillet over medium-high heat for 3 minutes. Add oil, then lay chicken in a single layer. Cook without moving for 3 minutes, until golden and crispy. Flip and cook 2 minutes more.
- Rest and slice: Transfer chicken to a cutting board and rest 2-3 minutes. Slice across the grain into 1-inch strips.
- Assemble: Warm tortillas for 15 seconds in microwave. Spread dressing in center, leaving border. Add romaine, chicken, shaved Parmesan, and black pepper.
- Roll and serve: Fold sides in, then bottom flap over filling. Roll tightly away from you. Slice diagonally and serve immediately.
Notes
Don't overcrowd the pan — cook chicken in batches if needed. Pat chicken dry before seasoning for best sear. Warm tortillas to prevent cracking. Taste dressing before assembling. Store components separately for meal prep: chicken and dressing last 4 days in fridge, chicken freezes up to 2 months. Reheat chicken in a dry skillet for crispy texture.