Wrap César de pollo búfalo

Ingredientes

• 1 cup mayonnaise
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan
• Pinch of kosher salt and freshly ground black pepper
• 2 boneless, skinless chicken breasts, sliced into 1/2-inch cutlets
• All-purpose flour (for dredging)
• 2 eggs, beaten
• 3 cups panko breadcrumbs
• Salt and pepper
• Neutral oil, for shallow frying
• 2 romaine hearts, chopped
• Buffalo sauce of choice
• Homemade or store-bought croutons
• Shaved Parmesan, for topping
• Four 12–13.5" flour tortillas

Preparación

1. 1

   Make the dressing: In a bowl, whisk together the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon juice, grated Parmesan, salt, and pepper. Refrigerate until ready to use.

2. 2

   Prepare the chicken: Season the chicken cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten egg, then coat in panko.

3. 3

   Fry the chicken: Heat a shallow layer of oil in the Always Pan Pro over medium heat. Fry chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel–lined plate. Toss fried chicken in buffalo sauce.

4. 4

   Assemble the wraps: Warm tortillas briefly in a dry skillet or microwave. In each tortilla, layer chopped romaine, Caesar dressing, buffalo chicken, croutons, and shaved Parmesan.

5. 5

   Wrap and serve: Fold and roll the tortilla into a wrap. Slice in half and serve immediately.