Crispy Chicken Caesar Naan Wrap

For the chicken

2 boneless, skinless chicken breasts, pounded thin

Kosher salt and black pepper

½ cup flour

2 eggs, beaten

1½ cups panko breadcrumbs

½ cup grated Parmesan

Olive or avocado oil, for frying

For the Caesar salad

3 cups chopped romaine

¼ cup shaved Parmesan

Black pepper

Caesar dressing

For the naan

Stonefire Original naan

Easy Caesar Dressing (optional)

½ cup mayonnaise

1 small garlic clove, grated

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

¼ cup grated Parmesan

Salt and pepper

2 to 4 tbsp olive oil to thin

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Season chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat in panko mixed with Parmesan.

Heat oil in a skillet over medium heat and fry chicken 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack and rest briefly before slicing.

Warm naan in the oven or microwave until soft and foldable.

Toss romaine with Caesar dressing, shaved Parmesan, and black pepper.

Spread a thin layer of dressing over warm naan. Add sliced crispy chicken and top with Caesar salad. Finish with extra Parmesan and a squeeze of lemon if desired. Fold and serve immediately.

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