Ingredients
Method
Step-by-Step Cooking Walkthrough
- Cook or reheat crispy chicken tenders in an air fryer at 380°F (195°C) for 6 to 8 minutes (or bake in the oven) until shatteringly crisp and hot. Slice diagonally into bite-sized strips.
- In a large salad bowl, combine chopped crisp romaine lettuce, shaved parmesan cheese, lightly crushed garlic croutons, freshly cracked black pepper, and lemon juice. Drizzle creamy Caesar dressing over the greens and toss thoroughly so every ribbon of romaine is coated.
- Warm the flour tortillas for 15 seconds in the microwave or on a dry skillet so they become pliable and easy to roll without tearing.
- Lay tortillas flat on a clean workstation. Divide the tossed Caesar salad evenly down the center of each tortilla, leaving a 2-inch border at the top and bottom.
- Top the dressed salad greens with sliced hot crispy chicken tenders and an extra sprinkle of shaved parmesan.
- Fold the bottom and top edges of the tortilla inward over the filling, then tightly roll the wrap from left to right like a burrito, tucking the sides firmly as you go.
- Melt a thin dab of butter in a non-stick skillet or grill pan over medium heat. Place wraps seam-side down and toast for 2 minutes per side until golden-brown and crispy.
- Slice each wrap diagonally in half and serve immediately with extra Caesar dipping sauce and crunchy kettle chips.
Nutrition
Notes
Chef Secret: Toast your tortillas in a hot skillet with a touch of butter right before serving! Grilling the exterior not only locks in the wrap shape so it won't unravel while eating, but it also creates a warm, crispy outer shell that contrasts deliciously against the cool, crunchy Caesar salad interior.