Crispy walnut panko chicken cutlets wrapped up with crunchy romaine, homemade Caesar dressing, and shaved parmesan in a warm tortilla. The California walnuts add the perfect nuttiness and extra crunch that take a classic chicken Caesar wrap to the next level.
1½ cups California walnuts, toasted and finely chopped
2 to 3 anchovy fillets
2 egg yolks (or 2 tbsp mayo)
1 tsp Worcestershire
1 Tbsp Dijon mustard
2 garlic cloves, grated
Juice of ½ lemon, to taste
⅔ cup olive oil, divided in half
1 cup finely grated parmesan cheese, divided in half
Freshly cracked black pepper, to taste
2 large chicken breasts, halved horizontally into thin cutlets
Kosher salt, to taste
1 tsp garlic powder
1 tsp Italian seasoning
½ cup all-purpose flour
2 eggs, beaten
Lemon zest
1 cup panko breadcrumbs
2 large romaine hearts, chopped
Extra shaved parmesan, for serving
4 large flour tortillas or wraps
Lemon wedges, for serving
Lightly toast the California walnuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant. Let cool slightly, then finely chop.
To make the Caesar dressing, add the anchovy fillets to a large mixing bowl and mash with the back of a fork until mostly smooth. Add the egg yolks, Worcestershire, Dijon, garlic, and lemon juice, then whisk until fully combined. Slowly drizzle in ⅓ of the olive oil while continuously whisking until emulsified and creamy. Stir in ½ cup parmesan and season with black pepper to taste (the anchovies are already salty). Cover with a paper towel or kitchen towel and place in the fridge while you prep the chicken.
Slice the chicken breasts horizontally into thin cutlets. Season both sides generously with kosher salt, black pepper, garlic powder, and Italian seasoning.
Set up a breading station with flour in one bowl (seasoned with a pinch of salt and pepper), beaten eggs in another (seasoned with a pinch of salt and pepper), and a mixture of panko breadcrumbs, ¾ cup California walnuts, ½ cup parmesan cheese, and lemon zest in the third bowl.
Dredge each chicken cutlet in the flour, then the egg, then firmly press into the walnut panko mixture until evenly coated on all sides. Place on a plate or wire rack.
Heat ⅓ cup olive oil in a large skillet over medium heat (or enough for a shallow fry). Cook the chicken cutlets for 3 to 4 minutes per side, or until deeply golden brown and cooked through.
Transfer to a wire rack or plate, hit with flaky salt while still hot, and let rest before slicing. Note: If needed, transfer the cooked chicken cutlets to a 200°F oven to keep warm while you finish the wraps.
Take the caesar dressing out of the fridge. Add the chopped romaine to the bowl along with shaved parmesan, freshly cracked black pepper, and the remaining chopped California walnuts. Toss until evenly coated.
Warm the tortillas in a dry skillet or directly over a flame for a few seconds until soft and pliable.
Assemble the wraps with the Caesar salad, sliced walnut crusted chicken, extra shaved parmesan, and another squeeze of lemon if desired. Fold tightly, slice in half, and enjoy immediately.
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