Chik'n Caesar Crunchwrap

Chik'n Caesar Crunchwrap

Prep Time: 15 Min
Cook Time: 25 - 30 Min

What You Need

• 2 x Burrito Tortillas
• 1 Crispy Tostada
• 1 Tbsp. Pepperoncini In Oil
• 1 Gardein Supreme Chik'n Filet
• 1 C Romaine Lettuce, washed, chopped & dried
• Caesar Dressing
• Grana Padano
• 1/4 Lemon
• 1/4 Red Onion, thinly sliced
• EVOO for Frying

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.

Directions

• 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! :)​

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• 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!

HAPPY VEG