Air-fried chicken strips with Caesar dressing, romaine, and Parmesan stuffed into warm pitas. An easy, satisfying handheld meal.
# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - 0.5 cup grated Parmesan cheese
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon paprika
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Cooking spray
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - 0.5 cup Caesar dressing
12 - 0.25 cup shaved Parmesan cheese
13 - 0.5 cup cherry tomatoes, halved
14 - Freshly ground black pepper to taste
→ Assembly
15 - 4 pita breads
16 - Extra Caesar dressing for drizzling
17 - Lemon wedges
# Steps:
01 - Submerge chicken strips in buttermilk and refrigerate for minimum 15 minutes, up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper in a shallow bowl.
03 - Remove chicken from buttermilk, allow excess to drain. Dredge each strip thoroughly in breadcrumb mixture, pressing gently to ensure even coating.
04 - Place coated chicken strips in single layer in air fryer basket. Apply light cooking spray to all surfaces.
05 - Cook at 400°F for 10-12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
06 - Toss chopped romaine lettuce with Caesar dressing, shaved Parmesan cheese, and halved cherry tomatoes.
07 - Heat pita breads in dry skillet or microwave until warm. Carefully cut open each to form functional pocket.
08 - Fill each pita pocket with portioned Caesar salad mixture and 2-3 chicken strips. Drizzle additional Caesar dressing and add lemon juice if desired.
09 - Present immediately while components maintain optimal temperature and crispness.
