Season the chicken generously with your spices.
In one bowl, mix the flour with any remaining seasoning.
In another bowl, whisk the eggs, cream, and pickle juice.
In a third bowl, combine the panko and 2-3 tbsp grated parmesan.
Coat each piece of chicken in the flour, then the egg mixture, then press into the panko until fully coated. Let the breaded chicken rest for 5-10 minutes so the coating sticks.
Fry in oil over medium heat until golden and cooked through, about 4-5 minutes per side. Remove and let drain.
For the dressing, whisk together the mayo, 1/2 cup parmesan, minced garlic, lemon juice, dijon, worcestershire, salt, and pepper. Slowly whisk in the olive oil, then add water as needed until smooth and pourable.
Toss chopped romaine with some of the dressing.
Assemble the wraps with dressing, lettuce, crispy chicken, & extra parmesan. Wrap tightly, and enjoy.
Cook it hands-free.
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