# What You’ll Need:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 cup neutral oil, for frying
→ Caesar Slaw
10 - 3 cups finely shredded romaine lettuce
11 - 2 cups shredded green cabbage
12 - 1/2 cup Caesar dressing
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 cup thinly sliced red onion (optional)
15 - Freshly ground black pepper, to taste
→ Wrap Assembly
16 - 4 large flour tortillas
17 - 1/2 cup cherry tomatoes, halved
18 - 1/4 cup crispy croutons, crushed (optional)
# Step-by-Step Guide:
01 - Pound chicken breasts to even thickness using a meat mallet. Season evenly with salt, black pepper, and garlic powder on both sides.
02 - Dredge each chicken breast in flour. Dip into beaten eggs, ensuring full coverage, then coat with a mixture of panko breadcrumbs and grated Parmesan cheese.
03 - Heat neutral oil in a large skillet over medium heat. Pan-fry each chicken breast for 4 to 5 minutes per side until golden brown and fully cooked through. Transfer to a plate lined with paper towels and let rest for 5 minutes, then slice into strips.
04 - In a mixing bowl, combine shredded romaine lettuce, green cabbage, Caesar dressing, Parmesan cheese, and red onion. Toss thoroughly until evenly coated. Season with freshly ground black pepper to taste.
05 - Warm each flour tortilla in a dry skillet or microwave until soft and pliable.
06 - Lay out each tortilla and place a generous portion of Caesar slaw in the center. Layer with sliced chicken strips, halved cherry tomatoes, and a sprinkle of crushed croutons.
07 - Fold the tortilla edges inward and roll up tightly. Slice in half and serve immediately while fresh.
