The Caesar dressing is whisked by hand from a pasteurized egg yolk, Dijon, anchovy paste, lemon juice and garlic, with oil streamed in until creamy and Parmesan stirred through.
Panko-coated chicken strips are shallow-fried until crisp, then rolled with the dressed romaine and chopped bacon in large flour tortillas and toasted in a dry skillet to seal.
How to Make It
Caesar dressing whisked and chilled
For the dressing, whisk the pasteurized yolk, Dijon, anchovy paste, lemon juice and garlic. Slowly whisk in the dressing oil until creamy, stir in the Parmesan and refrigerate.
Chicken strips seasoned and coated
Season the chicken strips with salt and pepper, dredge in flour, dip in the beaten eggs and coat in panko.
Shallow-fried at 350°F to 165°F
Heat about 1/2 inch of oil to 350°F and fry the chicken strips until crisp and 165°F, then drain on a rack.
Romaine dressed, bacon folded in
Toss the romaine with enough Caesar dressing to coat lightly and fold in the chopped bacon.
Rolled, toasted and halved
Fill the tortillas with the dressed romaine, bacon and crispy chicken, roll tightly, and toast seam-side down in a dry skillet before cutting in half.
Filling and Rolling
The dressing and chicken are ready before the wraps are built.
Tortilla
A large flour tortilla laid flat.
Romaine and bacon
Chopped romaine tossed lightly in Caesar dressing, with the bacon folded through.
Crispy chicken
Panko-fried chicken strips cooked to 165°F, laid across the greens.
Roll
Sides tucked in and rolled tightly.
Toasted seam-side down in a dry skillet, then cut in half.
Ingredient Notes
- Pasteurized egg yolk
- One yolk for the uncooked dressing, kept at 40°F or below.
- Anchovy paste
- One teaspoon. It adds the savoury depth of a Caesar dressing and contains fish.
- Bacon
- Six slices, cooked crisp and chopped before they go into the wraps.
Why This Recipe Works
- Whisking the oil in slowly lets the yolk and mustard hold it in a creamy dressing.
- Dressing the romaine lightly before rolling keeps the wrap from turning soggy.
- Flour, egg and panko give the chicken a crust that stays crunchy inside the tortilla.
- Toasting seam-side down seals the wrap so it holds together when cut.
Success Tips
- Add the oil to the dressing in a thin stream while whisking constantly.
- Let the fried chicken cool for a couple of minutes so it does not wilt the romaine.
- Lower the chicken into the oil away from you to avoid splatter.
Storage and Reheating
Refrigerate
Keep the Caesar dressing refrigerated at 40°F or below, and assemble the wraps just before serving.
Frequently Asked Questions
Is the homemade dressing safe?
It uses a pasteurized egg yolk and is kept refrigerated at 40°F or below.
How do I know the chicken strips are cooked?
The thickest strip should reach 165°F.
What allergens are in the dressing?
Egg, fish from the anchovy paste, mustard and dairy from the Parmesan.
Serving Ideas
Cut each toasted wrap in half on the diagonal and stand the halves up to show the crispy chicken, bacon and romaine inside.
