Chicken Ceasar Wrap

Slice the chicken breast into even pieces or butterfly it for more even frying. Season generously on both sides with salt, pepper, garlic powder, paprika, and oregano.

Whisk together the egg and a splash of milk in a shallow bowl. Dip the seasoned chicken into the egg wash, then press firmly into the panko breadcrumbs until fully and evenly coated on all sides.

Heat oil in a pan over medium-high heat and fry the breaded chicken until deeply golden and cooked through, roughly 4 to 5 minutes per side depending on thickness. Remove, let rest for 2 minutes, then slice into strips.

Prepare the fries according to your preferred method — oven, air fryer, or deep fryer. Season with salt straight out of the heat. Set aside, keeping a generous handful per wrap ready and the rest as a side.

In a bowl, combine the mayonnaise, mustard, Worcestershire sauce, lemon juice, salt, pepper, and garlic. Stir until smooth, then fold in the grated parmesan. Taste and adjust seasoning as needed. Set aside a portion for dipping.

Add the chopped romaine to a bowl and toss with a few spoonfuls of the Caesar sauce until lightly and evenly coated. You want the lettuce glossy but not overdressed.

Lay a tortilla flat and spread two tablespoons of Caesar sauce across the center. Layer on the dressed romaine, then the chicken strips, then a handful of hot fries. Grate fresh parmesan over the top.

Fold in the sides of the tortilla, then roll from the bottom up as firmly as possible. A tight roll is essential — a loose wrap will fall apart during toasting.

Place the rolled wrap seam-side down in the toaster (recommended) or a dry pan over medium heat. Toast until golden and lightly crisp on the outside. If using a pan, brush the outside lightly with mayonnaise before placing it down.

Slice diagonally, serve with the remaining fries and leftover Caesar sauce on the side for dipping. Eat immediately while everything is still hot.