# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons olive oil for frying
→ Bacon
10 - 8 slices bacon
→ Vegetables and Greens
11 - 2 cups romaine lettuce, chopped
→ Caesar Dressing
12 - 1/3 cup Caesar dressing
→ Wraps
13 - 4 large flour tortillas
→ Optional Additions
14 - 1/4 cup grated Parmesan cheese
15 - Freshly ground black pepper
16 - Lemon wedges for serving
# How to Make:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Prepare three separate bowls with all-purpose flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper in the third.
03 - Coat each chicken thigh by dredging in flour, dipping in beaten egg, then thoroughly coating with seasoned panko mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to the prepared baking sheet.
05 - Bake chicken thighs in the preheated oven for 15 to 18 minutes until completely cooked through with crispy coating. Allow to rest for 5 minutes, then slice into strips.
06 - While chicken bakes, cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels.
07 - In a large bowl, combine chopped romaine lettuce with Caesar dressing and toss thoroughly until evenly coated.
08 - Warm tortillas briefly in a dry skillet over medium heat or in the microwave until pliable.
09 - Lay out each tortilla flat. Arrange a generous portion of Caesar-dressed romaine in the center. Layer with sliced crispy chicken, 2 bacon slices, and sprinkle with Parmesan cheese and black pepper if desired.
10 - Roll tortillas tightly, folding in the sides to secure filling. Slice in half and serve with lemon wedges on the side.
