Chicken schnitzel caesar wrap
Layers of crispy chicken, punchy Caesar dressing and charred gem lettuce are packaged into neatly-rolled flatbreads. These chicken wraps are a satisfying lunch and make for the ideal addition to your picnics.
Ingredients
Metric
Imperial
For the avocado flatbreads
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 2 avocados, about 240g, mashed
- 1 tbsp of olive oil
- 200ml of warm water
For the schnitzel
- 2 large skinless chicken breasts, (500 g total), butterflied and halved
- salt and pepper
- 200g of plain flour
- 2 Freshlay Farms Golden Yolker® eggs
- 200g of fresh breadcrumbs
- 50g of Parmesan, finely grated
- vegetable oil, for shallow frying
For the caesar dressing
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 anchovy fillet, or ½ tsp anchovy paste
- 1 small garlic clove
- 100ml of neutral oil
- 15g of Parmesan, grated
- salt and pepper
For finishing
- 2 heads of baby gem lettuce, halved lengthways
- 1 tbsp of olive oil, for charring
- Parmesan, extra for garnish
Method
In a large bowl, mix flour, salt, and baking powder. Add the mashed avocado and olive oil. Stir in warm water gradually to form a soft dough
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 2 avocados, about 240g, mashed
- 1 tbsp of olive oil
- 200ml of warm water
Knead for 5-6 minutes until smooth, adding a couple more tablespoons of water if needed. Cover and rest for 20 minutes
Flatten each chicken piece between baking paper to about 5 mm thick with a mallet or rolling pin. Season with salt and pepper
- 2 large skinless chicken breasts, (500 g total), butterflied and halved
- salt and pepper
Prepare three bowls with flour, beaten egg, and a mix of breadcrumbs and Parmesan
- 200g of plain flour
- 2 Freshlay Farms Golden Yolker® eggs
- 200g of fresh breadcrumbs
- 50g of Parmesan, finely grated
Coat each piece of chicken in flour, then egg, then the breadcrumb mixture. Chill until ready to fry
Heat up a few centimetres of oil in a large, heavy-bottomed pan
- vegetable oil, for shallow frying
Shallow-fry the schnitzels in the hot oil for 3–4 minutes per side, until golden and crisp. Drain on a paper towel
In a bowl or small blender, combine the egg yolk, mustard, lemon juice, anchovy and garlic
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 anchovy fillet, or ½ tsp anchovy paste
- 1 small garlic clove
Slowly drizzle in the neutral oil while the blender is running to emulsify it in. Stir in Parmesan and season to taste
- 100ml of neutral oil
- 15g of Parmesan, grated
- salt and pepper
Next, heat a dry griddle pan. Rub the cut sides of the baby gem lettuce with a touch of olive oil. Char for 30-60 seconds, cut-side down, until lightly scorched but still crisp
- 2 heads of baby gem lettuce, halved lengthways
- 1 tbsp of olive oil, for charring
Divide the rested dough into four balls. Roll each out to 20 cm rounds
Cook the flatbreads on a hot dry pan for 1–2 minutes per side until browned in spots and pliable. Wrap in a clean towel to keep warm
Lay each avocado flatbread on a board. Spread the Caesar dressing generously down the centre. Top with schnitzel, charred baby gem, and a grating of Parmesan
- Parmesan, extra for garnish
Fold in the left and right sides over the filling. With thumbs under the bottom edge, pull it over the filling tightly. Roll forward firmly to form a sealed, burrito-style wrap
Cut a square of greaseproof paper slightly larger than the tortilla. Place the wrap seam-side down in the centre. Fold in the sides of the paper, then roll it up snugly like a Christmas cracker
Do the same with a sheet of foil over the paper, folding in the edges and rolling firmly to seal. This keeps it warm, portable, and beautifully neat – perfect for picnics
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