High Protein
Chicken Crunchwraps
Makes 3 Wraps · REVERE Training Kitchen
Makes 3 Wraps · REVERE Training Kitchen
Ingredients
Season chicken breast halves generously with salt, pepper, and garlic powder on both sides.
Set up a breading station: flour in one dish, beaten egg in another, and panko mixed with grated Parmesan in a third.
Coat each piece: flour first, then egg wash, then press firmly into the panko-Parmesan mix. Spray lightly with cooking spray.
Cook using one of these methods:
Air Fry
180°C · 12–15 min
Oven Bake
190°C · 18–20 min
Ingredients
Combine mayonnaise, garlic paste, Dijon mustard, Worcestershire sauce, and grated Parmesan in a bowl. Season with salt and pepper. Toss through shredded romaine until fully coated.
Ingredients
Mix Greek yogurt, light mayo, roasted garlic paste, lemon juice, and salt together until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
You'll Need
Lay the large protein tortilla flat. Spread shredded cheese in the centre, followed by the Caesar salad and chopped crispy chicken.
Drizzle 1/3 of the garlic sauce over the filling. Place the toasted mini tortilla on top to act as a structure layer.
Fold the edges of the large tortilla up and over the filling, pleating as you go to seal. Press firmly to hold shape.
Place fold-side down in a hot pan on medium heat. Press and cook for 2–3 minutes per side until golden and sealed. Slice and serve immediately.
Store
Wrap each crunchwrap tightly in foil and refrigerate. Stores beautifully for up to 5 days — perfect for meal prep.
Reheat
Microwave on high for 30–60 seconds to remove the chill, then air fry or toast in a pan for a few minutes until crispy and heated through.