Hot Honey Chicken Caesar Wrap
Craving a lunch that packs a serious punch? This hot honey chicken caesar wrap combines the satisfying crunch of cornflake and panko-crusted chicken with the sweet heat of hot honey and the classic, creamy tang of Caesar dressing.
Ingredients
- 1 lb chicken breasts, boneless and skinless
- 2 cups cornflakes, crushed
- 1 cup panko breadcrumbs
- 1/4 cup hot honey
- 1/2 cup Caesar dressing
- 1 head romaine lettuce, chopped
- 1/2 cup Parmesan cheese, grated
- 4 large flour tortillas
- 2 large eggs, beaten
Instructions
- Prep the chicken: Cut the chicken breasts into strips and season with salt, pepper, and a pinch of garlic powder.
- Set up the breading station: In one bowl, whisk eggs. In another, mix crushed cornflakes and panko breadcrumbs.
- Coat the chicken: Dip each chicken strip into the egg, then firmly press into the cornflake mixture until fully coated.
- Cook the chicken: Air fry at 380°F for 12-15 minutes, or bake in the oven at 400°F for 15-20 minutes until golden and cooked through.
- Drizzle the heat: Immediately toss or heavily drizzle the hot crispy chicken with hot honey.
- Assemble the wrap: Lay a tortilla flat. Add a generous handful of chopped romaine, a sprinkle of Parmesan, and a drizzle of Caesar dressing.
- Add the chicken: Place the hot honey chicken strips on top of the greens.
- Wrap and serve: Fold in the sides of the tortilla and roll tightly. Slice in half and enjoy!
