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Recipe by Chef Nick DiGiovanni - Chicken Caesar Salad Crunchwrap

Meet your new go-to comfort-meets-crunch meal: the Chicken Caesar Salad Crunchwrap. This craveable creation wraps crispy buttermilk chicken, a parmesan cheese crisp, and our Fresh Express® Caesar Chopped Kit into a warm, golden tortilla for the ultimate handheld bite. It’s bold, satisfying, and proof that salad can steal the show.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Cuisine American
Servings 1

Ingredients
  

For the Caesar Salad:

For the Chicken Tenders:

  • 4-6 chicken tenders

  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil

For the Crunchwrap:

  • 1 block parmesan cheese
  • 1 large flour tortilla
  • 2 tbsp olive oil

Instructions
 

  • Marinate the Chicken Tenders:
    In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt. Whisk together. Add the chicken tenders to the marinade and coat them well. Cover and let them marinate in the fridge for at least 30 minutes.
  • Prepare the Coating:
    In a shallow bowl, combine the flour, breadcrumbs, parmesan cheese, salt, and pepper. Dredge each marinated chicken tender in the flour mixture, pressing gently to make sure it’s well-coated.
  • Fry the Chicken Tenders:
    Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (test by dropping a small breadcrumb in — it should sizzle immediately), add the chicken tenders. Fry in batches, cooking for about 3-4 minutes per side until golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
  • Remove the chicken tenders from the skillet and place them on a paper towel-lined plate to drain excess oil.
  • Chop into bite sized pieces and set aside.
  • Make the Parmesan Tortilla:
    Grate the block of parmesan and add into a circular pile on a hot oiled skillet. When the cheese gets bubbly and crisp, flip it over and repeat on the other side. Set aside to add to the crunchwrap.
  • Assemble the Caesar Salad:
    In a large bowl, toss the Fresh Express Caesar Chopped Kit with half the creamy Caesar dressing, shredded parmesan cheese, cracked pepper, and croutons and mix well.
  • Assemble the Crunchwrap:
    Lay the large flour tortilla down and spread the salad across the center, top with the crispy chicken, add the remaining half of the creamy Caesar dressing, a squeeze of fresh lemon, and the parmesan crisp in the middle. Be sure to leave enough space around all sides of the tortilla. Wrap the edges in towards the center, creating a pentagon shape.
  • Toast the Crunchwrap:
    Place the crunchwrap folded side down onto an oiled skillet. Flip when golden brown and repeat on the other side. Slice and enjoy!