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If you're on the lookout for a dish that marries convenience with flavor, the Crunchy Caesar Chicken Tortilla Pockets should be at the top of your list. This recipe is not only a delight to the palate but also an ideal solution for busy weeknights and casual gatherings. Imagine a warm, soft tortilla enveloping tender, juicy chicken that’s been perfectly seasoned and coated for an irresistible crunch. Add in the fresh crispness of Romaine lettuce and the tangy richness of Caesar dressing, and you have a meal that will satisfy both adults and children alike.

Crispy Chicken Caesar Tortilla Pockets

Discover the delicious Crunchy Caesar Chicken Tortilla Pockets, a perfect blend of flavor and convenience for busy weeknights and gatherings. With tender, marinated chicken coated in crispy panko breadcrumbs, wrapped in soft tortillas, and topped with fresh romaine lettuce and tangy Caesar dressing, this dish is a family favorite. Not only is it easy to make, but it’s also customizable to fit various diets. Elevate your meal with this tasty and satisfying recipe!
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup buttermilk

1 cup panko breadcrumbs (for extra crunch)

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

4 large flour or whole wheat tortillas

1 cup Romaine lettuce, chopped

½ cup cherry tomatoes, halved

½ cup grated Parmesan cheese

½ cup Caesar dressing

Freshly squeezed lemon juice, for drizzling

Olive oil, for cooking

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the buttermilk, garlic powder, paprika, salt, and pepper until well combined. Add the chicken breasts, ensuring they are completely submerged in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight for enhanced flavor and tenderness.

    Prepare the Coating: In a shallow dish, spread out the panko breadcrumbs. Season the breadcrumbs with an additional sprinkle of garlic powder, paprika, salt, and pepper. Mix the seasonings into the breadcrumbs thoroughly to ensure an even distribution.

      Bread the Chicken: After marinating, remove each chicken breast from the buttermilk, allowing any excess to drip off. Dredge each breast in the seasoned breadcrumbs, pressing gently to ensure the crumbs adhere well to the chicken.

        Cook the Chicken: Heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing it into strips.

          Assemble the Tortilla Pockets: Lay a tortilla flat on a clean surface. In the center of the tortilla, arrange a layer of chopped Romaine lettuce, followed by the halved cherry tomatoes, and the sliced crispy chicken strips. Generously sprinkle grated Parmesan cheese over the top. Drizzle with Caesar dressing and finish with a squeeze of fresh lemon juice for brightness.

            Wrap the Pockets: To fold the tortilla, first tuck in the sides while gently rolling it up from the bottom, ensuring the filling is secured tightly within. Repeat this process with the remaining tortillas.

              Optional - Toast for Extra Crunch: For those who prefer a toasted finish, place the filled tortilla pockets seam-side down in a clean skillet over medium heat. Toast for 2-3 minutes on each side until they are golden and crispy.

                Serve: Slice each tortilla pocket in half to reveal the colorful fillings and serve immediately. Accompany with extra Caesar dressing or lemon wedges on the side for added flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes marination) | 4 servings.