Crunchy Chicken Ceasar Salad Wraps

First, prepare the chicken. Slice the chicken breast fillets into thinner slices and season with salt on both sides. Then, in one bowl, prepare the beaten egg and milk, and in the other bowl, add the panko breadcrumbs. Then coat the chicken in the egg mixture first, then in the panko breadcrumbs and bake. You can either bake the meat in a preheated oven at 200°C for about 15 minutes or you can put it in an air fryer at 180°C for 8-10 minutes. The length of baking time depends on how high you make the chicken slices.

While you are making the chicken, prepare the dressing. Finely chop the anchovies, grate the parmesan cheese and mix everything with the remaining dressing ingredients. Season, if necessary, according to your own preferences.

Roughly chop the lettuce last, and then just assemble the wraps. Place 1 tablespoon of dressing in the center of each tortilla, then layer the lettuce on top and finally add the crispy chicken. You can put the chicken in the wrap whole, however, for a better wrapping of the wrap, I recommend cutting the chicken into pieces and then wrapping it. If you want, you can add shavings of parmesan cheese on top of the chicken. Enjoy!