

2 chicken breasts (butterflied pounded thin)

Salt

pepper

garlic powder

onion powder

smoked paprika

Italian seasoning

1 cup flour

Salt

pepper

garlic powder

onion powder

smoked paprika

Italian seasoning

2 eggs

1 cup garlic herb breadcrumbs

1/2 cup grated parmesan

1/4 onion, diced

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

3 tbsp tomato paste

1/4 cup vodka

3/4 cup heavy cream

1/3 cup parmesan

Salt and pepper to taste

Calabrian chilies (optional)

2 - 3 cloves garlic, chopped

2 tbsp lemon juice

1 tbsp Dijon mustard

2 tsp Worcestershire sauce

1 cup (240 g) mayonnaise

1/3 cup (80 ml) olive oil

1/2 cup (15 g) grated parmesan

1 tsp anchovy paste

1/2 tsp cracked black pepper

3 tbsp Caesar dressing

1 tbsp vodka sauce

2 large tortillas

Romaine lettuce, chopped

Shaved parmesan

Black pepper to taste

Parmesan for toasting wrap
Season chicken with salt, pepper, garlic powder, onion powder, smoked paprika and Italian seasoning.
Dredge in seasoned flour, then egg, then parmesan breadcrumb mixture. Let rest 5-10 minutes.
Fry in 350-365°F oil for 3-4 minutes per side until crispy. Finish with freshly grated parmesan.
Sauté onion in olive oil and butter until soft. Add garlic and cook 30 seconds.
Stir in tomato paste and cook 2 minutes.
Add vodka and simmer 2-3 minutes.
Add heavy cream and parmesan, season with salt and pepper. Add Calabrian chilies if desired.
Whisk garlic, lemon juice, Dijon mustard and Worcestershire sauce until smooth. Whisk in mayonnaise, olive oil, parmesan, anchovy paste and black pepper. Set aside.
Mix Caesar dressing and vodka sauce together. Set aside for serving.
Warm tortillas.
Toss chopped romaine with Caesar dressing.
Layer Caesar romaine, vodka sauce, crispy chicken, more vodka sauce, shaved parmesan and black pepper.
Roll tightly. Sprinkle parmesan in a pan and toast wrap seam side down until golden and crispy.
Slice and serve with vodka Caesar dip.