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This recipe is easy

Crispy pork chop caesar wraps

5 minutes Cook time 20 minutes Prep time 4 servings


Quick Caesar sauce



On the stove

  1. Lay out three shallow bowls. In the first, place the flour. Generously season with salt and pepper. In the second, beat the egg. In the third, mix panko with Parmesan and thyme. Remove excess fat from chops, if necessary. Coat chops with flour and shake to remove any excess. Dip chops in beaten egg, then coat with panko mixture.
  2. Heat oil in a large non-stick skillet set over medium heat. Cook chops 2–3 minutes on each side, until golden brown and crispy. Place on absorbent paper and let cool slightly. On a board, cut chops into strips.
  3. For the sauce, in a bowl, whisk together mayonnaise, Parmesan, lemon juice, capers and garlic. Season with salt and pepper.
  4. Place a tortilla on a work surface and spread with Caesar sauce. Garnish with lettuce, bacon, pork strips, cherry tomatoes and pickles, placing them in the centre of each tortilla. Fold the ends of the tortilla toward the centre and roll tightly. Repeat for other tortillas.
  5. Cut each wrap in half. Serve with kettle chips, if desired.

Nutritional value per serving

  • 790 calories
  • 37 g of protein
  • 44 g of fat
  • 59 g of carbohydrates
  • 4 g of fibre
  • 3 g of sugar
  • 1456 mg of sodium
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