Marinate the chicken with 1 tsp each of cayenne pepper, black pepper, onion powder, garlic powder, red chilli flakes, dried parsley, and 3 tbsp oil for at least 30 minutes.
Prepare the coating by mixing 2 cups of plain flour with the same seasonings used for the chicken. Set up another bowl with 2 eggs and 3/4 cup water mixed together, and a third bowl with breadcrumbs mixed with 1 tbsp Parmesan cheese. Coat the marinated chicken first in the seasoned flour, then dip into the egg mixture, and finally press into the breadcrumbs to coat.
Fry the coated chicken over medium heat for about 8 minutes, until golden and fully cooked.
To make the Caesar dressing, mix together the mayonnaise, mustard sauce, minced garlic cloves, 1/2 tsp black pepper, 1/2 tsp garlic powder, salt, 1/2 cup Parmesan cheese, and 2 tbsp olive oil. Gradually add about 1/3 cup water until the dressing is smooth and creamy. Set some dressing aside for dipping later.
Chop the lettuce and toss it with the remaining dressing.
Assemble the wrap by spreading some Caesar dressing on a tortilla. Add the Caesar salad, the sliced crispy chicken, extra dressing, additional Parmesan cheese, and cooked french fries. Fold the wrap tightly.
Heat 3 tbsp oil in a pan over medium-low heat. Cook the folded wraps for about 2 minutes on each side until perfectly golden and crispy.
Cook it hands-free.
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