Power Lunch Wrap: Chopped Chicken Caesar Salad Edition

Use code MATHESON50 to get 50% OFF your first Factor box plus 20% off your next month of orders at https://bit.ly/4cASjJI! YOUVE NEVER HAD A CHICKEN CAESAR WRAP LIKE THIS BEFORE I KNOW YOU HAVENT BECAUSE ITS NEVER BEEN DONE BEFORE MARINATE THE CHICKIES IN MATHESON FOOD COMPANY PEP PEP CAESAR AND CALL IT A DAY YOURE WELCOME Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS: For the Chicken Tenders 1 cup flour 2 tablespoons cornstarch 2 teaspoons hot paprika 2 teaspoons garlic powder 2 teaspoons black pepper 2 teaspoons onion powder 1 tablespoon kosher salt 1 bottle Matheson Co Bama Sauce 1 pound chicken breast, cut into strips Canola oil, for frying For the Wrap ½ pound bacon 1 head Romaine lettuce, shredded 1 small red onion, diced 2 Roma tomatoes, diced ½ cup shaved Parmesan Matheson Co PepPep Caesar (or Caesar Dressing of your choice) 2 large flour tortillas COOKING METHOD: 1. In a wide, shallow bowl add the flour, cornstarch, paprika, garlic powder, black pepper, onion powder, and salt. Whisk to fully combine. 2. In a separate wide, shallow bowl, add the Bama sauce. 3. Add 2 inches of canola oil to a Dutch oven over medium heat. Preheat the oil to 350°F. 4. Line a sheet tray with paper towels and set aside. 5. Add 2-3 pieces of chicken breast to the Bama sauce bowl and gently turn to coat in the sauce. Transfer to the flour mixture and gently toss to coat the chicken in the dry mixture. Once it is mostly coated, press the chicken into the flour to ensure it’s fully coated. 6. Add the coated chicken breast to the oil and fry for minutes until deeply golden brown. Using a spider or tongs, remove the tenders from the oil and transfer to the paper towel lined sheet tray. Season with salt, then repeat the breading process with the remaining chicken tenders. 7. Check the oil throughout the frying process to ensure it stays at 350°F. Once all of the chicken is fried, set the tenders aside and make the salad for the wrap. 8. In a dry, cold cast iron skillet, add the bacon in one single layer. Turn the heat to medium and cook the bacon until deeply golden brown and crisp. Transfer to the paper towel lined sheet tray with the chicken and reserve. 9. In a medium mixing bowl, add the romaine, red onion, and tomatoes. Add the PepPep Caesar dressing and gently toss with tongs to incorporate the dressing with the lettuce. Set aside. 10. For assembly, place 1 tortilla on a clean work surface. Add a large handful of dressed salad, top it with two slices of bacon, followed by 2 chicken tenders. Top with additional sauce, if needed.