# Components:
→ 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, store-bought or homemade
→ Wraps
13 - 4 large flour tortillas
→ Optional Additions
14 - 1/4 cup grated Parmesan cheese
15 - Freshly ground black pepper to taste
16 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place flour in one bowl, beaten eggs in a second bowl, and panko mixed with garlic powder, smoked paprika, salt, and pepper in a third bowl.
03 - Dredge each chicken thigh in flour, dip in egg, then coat thoroughly in seasoned panko, shaking off excess.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Bake chicken thighs in oven for 15 to 18 minutes until cooked through and crispy. Remove from oven and let rest 5 minutes before slicing.
06 - While chicken bakes, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside.
07 - In a large bowl, toss chopped romaine with Caesar dressing until well coated.
08 - Warm tortillas briefly in a dry pan or microwave until pliable.
09 - Lay out each tortilla flat. Arrange a generous amount of Caesar-dressed romaine in the center, top with sliced crispy chicken, 2 bacon slices, and a sprinkle of Parmesan and black pepper if desired.
10 - Roll tortilla up tightly, folding in sides to secure the filling. Slice in half and serve with lemon wedges.
