# What You'll Need:
→ 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 to taste
16 - Lemon wedges for serving
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Set up three separate bowls: place flour in the first, beaten eggs in the second, and panko mixed with garlic powder, smoked paprika, salt, and pepper in the third.
02 - Dredge each chicken thigh in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in seasoned panko, pressing gently to adhere.
03 - 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.
04 - Bake chicken thighs in oven for 15 to 18 minutes until cooked through and crispy. Remove and let rest for 5 minutes, then slice into strips.
05 - While chicken bakes, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and set aside.
06 - In a large bowl, toss chopped romaine with Caesar dressing until well coated.
07 - Warm tortillas briefly in a dry pan or microwave until pliable.
08 - 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.
09 - Roll up tortillas tightly, folding in sides to secure filling. Slice in half and serve with lemon wedges.
