Chopped Chicken Caesar Wraps (From Scratch)

• Large skillet (for chicken)
• Small skillet (for breadcrumbs)
• Mixing bowl + whisk (for Caesar)
• Large cutting board + sharp chef’s knife (for chopping filling)
• Microplane (garlic/Parm) + kitchen towel (to keep tortillas warm)

Base recipe makes 4 wraps4 wraps. Scale servings to keep the wrap balanced (the engine updates all scalable amounts).

• boneless, skinless chicken thighs (preferred for max flavor) or breasts
• olive oil
• kosher salt
• black pepper

• all-purpose flour
• kosher salt
• garlic powder
• black pepper
• finely grated Parmesan (microplaned)
• extra-virgin olive oil
• warm water (start here; add 1–2 Tbsp if needed)

• egg yolks
• Dijon mustard
• oil-packed anchovy fillets, minced to a paste (smooth, no chunks) — or anchovy paste
• garlic, microplaned
• fresh lemon juice
• Worcestershire sauce
• extra-virgin olive oil
• Parmigiano Reggiano, finely grated
• freshly cracked black pepper, to taste

• fresh breadcrumbs (day-old bread)
• unsalted butter
• garlic, finely minced
• Parmesan, finely grated (stir in off heat)
• romaine hearts, shredded
• Caesar tortillas (from above)
• Parmesan shavings (optional finish) + extra black pepper

Key texture rule: chop chicken + romaine together, then add dressing, then fold in breadcrumbs last and wrap immediately.

• Protein: Boneless skinless chicken thighs (preferred) or breasts, egg yolks, oil-packed anchovies or anchovy paste
• Produce: Romaine hearts, lemons, garlic
• Dairy: Parmigiano Reggiano, Parmesan, butter
• Pantry & Spices: All-purpose flour, olive oil, Dijon, Worcestershire, garlic powder, black pepper, breadcrumbs

1. 1. Make Caesar tortillas Whisk tortilla dry ingredients. Add olive oil and warm water; knead 2–3 minutes until smooth. Rest 30 minutes. Divide into 4 balls, roll 10–12" rounds, and cook in a dry skillet over medium-high heat 30–45 seconds per side. Stack in a towel to stay warm and pliable.
2. 2. Toast garlic-Parmesan breadcrumbs Melt butter in a small skillet over medium heat. Add minced garlic for 20 seconds, then add breadcrumbs and toast until deep golden. Off heat, stir in Parmesan. Cool completely.
3. 3. Cook chicken, then double-sauté Season chicken (thighs recommended for max flavor) with oil, salt, and pepper. Sear until deeply browned and 165°F internal; rest 5 minutes. Slice into bite-size pieces, then return to a hot skillet and sauté 2–3 minutes until edges caramelize.
4. 4. Make scratch Caesar (whole anchovies) Mince anchovies into a paste. (If using anchovy paste, skip mincing and use the listed paste amount.) Whisk yolks + Dijon + anchovy paste + garlic + lemon + Worcestershire. Slowly stream in olive oil while whisking to emulsify. Fold in Parmesan; season with black pepper. If too thick, loosen with a splash of cold water.
5. 5. Chop, dress, crunch, wrap On a large board, chop the double-sautéed chicken and shredded romaine together until uniformly bite-sized (¼–½"). Transfer to a bowl. Add Caesar dressing gradually until coated (not wet). Fold breadcrumbs in last. Fill tortillas, roll tight, and (optional) seam-toast 30–60 seconds in a dry pan.

Best texture is fresh. Store components separately: chicken 3–4 days refrigerated; dressing up to 3 days; toasted breadcrumbs 5–7 days airtight at room temp. Reheat chicken gently in a skillet. Chop/toss with Caesar and add crumbs only right before wrapping.

These are rough estimates based on 4 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.