Chik’n Caesar Crunchwrap
This was so fun to put together on a whim! Spicy pepperoncini, crispy Gardein Supreme Chik'n filet, crisp tostada, creamy Caesar salad, and zippy red uns, folded & fried to golden perfection. I might need to tweak a few things, but I enjoyed every last bite <3
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 1
Ingredients
- 2 whole2 whole2 whole Flour Tortilla, Burrito sized
- 1 whole1 whole1 whole Tostadas
- 1 Tbsp1 Tbsp1 Tbsp Peperoncini Peppers, in chili oil
- 1 whole1 whole1 whole Ultimate Plant-Based Chick'n Filets - Gardein
- 1 cup1 cup1 cup Lettuce, Romaine, chopped, washed & dried
- 1 whole1 whole1 whole Caesar Dressing, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese, See Recipe
- 0.25 whole0.25 whole0.25 whole Lemon
- 0.25 whole0.25 whole0.25 whole Red Onion, thinly sliced. (you may not need all the onion)
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 450 F according to package directions for Supreme Filets. Get your filet on to a parchment lined baking sheet. Once preheated, bake according to package directions until golden brown and crisp.
- In the meantime, lay one burrito wrap on to your cutting board and place your crispy tostada in the center. Use a sharp knife to cut the burrito around the tostada leaving you with a smaller tortilla the same size as your tostada. If you're making multiple crunchwraps, make sure to utilize the burrito wrap in a way that you can cut out two or three. You can keep the cut burrito wrap for another use, or simply discard it. (Think crispy tortilla chips! :)
- Add your romaine to a small mixing bowl and toss with Caesar dressing, some finely shredded grana padano to taste, and a squeeze of lemon until creamy and combined. Set aside for assembly.
- Once your crispy filet is ready, it's time to assemble. Lay out your burrito wrap and spoon the pepperoncini in to the center. Nestle your crispy filet on top of the pepperoncini followed by the crispy tostada. Top with some / all of your tossed romaine and some thinly sliced onions. Finish with the tortilla we cut earlier, nestling that on top of your salad / onions.
- Working with the part of the burrito tortilla in front of you, fold the burrito in to the center and working in clockwise pattern, continue folding the burrito in to the center creating a star shaped crunchwrap.
- Heat some EVOO in a non-stick skillet set to just about medium. Once heated. carefully place your crunchwrap folded side down in to the skillet. Cook until golden brown and crisp, flip, and continue for another couple minutes until the second side is nice and golden.
- For service, simply slice your crunchwrap in half & serve. ENJOY!
Notes
- Admittedly, there was some extra space on the outer edges of the crunchwrap that didn't have much filling. It didn't bother me and I gobbled it right up! 🙂
- This recipe is super easy to double, triple, whatever.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2077 |
| Fat: | 180 g |
| Carbohydrates: | 65 g |
| Protein: | 75 g |
| Cholesterol: | 98 g |
| Sodium: | 2299 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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