Chicken Caesar Crunchwrap Supreme

What’s this?

A recipe for a Chicken Caesar Crunchwrap-Supreme-like thing. Source here ¹.

Sizing estimates:

• Final size should be about 5 inches smaller than the overall tortilla size. So if you’re using 10-inch tortillas, the final filling should take up the middle 5-6 inches or so.
• Unofficial numbers on the official CWSup estimate a 12-inch tortilla and a 7-inch diameter.

Servings

Six I guess? He makes 6 tortillas. He also fries up 6 chicken thighs, so use about 1 thigh per wrap.

Ingredients

Tortillas

Either:

• Tortillas bought in store
  • Tortillas should be about 12 inches or so
• Home-made tortillas (quantities not specified, DIY)
  • Flour
  • Salt
  • Baking powder
  • Lard
  • Hot water

Dressing

This is his recipe, but use what Caesar dressing you like, really. Whatever you like.

• 1 egg yolk
• 1-2 anchovy fillets
• 2 cloves garlic (crushed)
• A little worchestershire sauce
• About 2 tsp dijon/english mustard
• Half a lime of lime juice, couple tablespoons
• About 1/4 cup good olive oil
• Black pepper to taste
• Handful of parmesan cheese
• Pinch of crushed red pepper

Parmesan crisp

• 1/4 cup parmesan cheese? Enough to make a thin crispy circle

Chicken

• 6 chicken thighs (whatever though)
• Salt
• Pepper
• Paprika

Our little salad

• Head of romaine
• Croutons

Instructions

If making homemade tortillas, make them. If using store-bought tortillas, get them out. Steam them up once the filling is ready. Recommendation: Heat them in a large pan until warm and then wrap them in a towel until ready.

Make the infixin’s

Dressing

1. Whisk together egg yolk, anchovy fillets, crushed garlic, worchestershire sauce, mustard, and lime juice
2. Slowly whisk in olive oil to emulsify
3. Add other ingredients to taste

Parmesan crisp

1. Sprinkle into a nonstick or greased pan into a circle². It should be about the size you want the finished round wrap to be in your hand (5-7 inches, depending on tortilla size)
2. Fry up until golden brown
3. Remove while still soft; it’ll crisp up further after cooling

Chicken

1. Season chicken with salt, pepper, and paprika
2. Fry up in a pan with seasoning side down
   • Season other side while in pan
3. No instructions on time, this is just you cooking
4. Once cooked, remove from pan and chop into bite-sized pieces
5. Toss in a bowl with some of the dressing, maybe about 1/3 of it

Our little salad

1. Chop romaine into bite-sized pieces
2. Roughly chop croutons so they aren’t huge
3. Toss in the rest of the dressing

Build it

On the tortilla:

1. Add a layer of our little salad in a circle in the center. There should be ~2.5 inches of tortilla left around the outside.
2. Add the parmesan crisp as the next layer
3. Add the chicken as the next layer
4. Fold it up³

Cook it

1. Toast one while you keep building the rest
2. Having something to press down while toasting seems like it would help

Enjoy!