Crispy Chicken Caesar Wrap

There was a Thursday afternoon when I had leftover buttermilk from biscuits and a craving I couldn't quite name. I sliced some chicken, dunked it in the buttermilk without much of a plan, and decided to fry it up with whatever seasonings were within arm's reach. When the strips came out golden and crackling, I grabbed a tortilla, some lettuce, and the half-empty bottle of Caesar dressing from the door of the fridge. That first bite, standing at the counter with oil still popping behind me, turned into my go-to lunch.

I made these wraps for my sister when she came over after a long shift at the hospital. She sat at the kitchen table, exhausted, and didn't say much until halfway through her first wrap. Then she looked up and asked if I'd make them again the next week. I did, and it became our thing for a while—something quick, filling, and just indulgent enough to feel like comfort without the wait.

Ingredients

• Boneless, skinless chicken breasts: I slice them into strips before marinating so they cook faster and stay tender all the way through.
• Buttermilk: This is what makes the chicken so soft and helps the breading stick like glue, don't skip the soak.
• All-purpose flour: It creates the base layer that crisps up beautifully when it hits hot oil.
• Breadcrumbs: Panko gives you extra crunch, but regular works fine if that's what you have on hand.
• Garlic powder: Adds a mellow savory depth without overpowering the other flavors.
• Onion powder: It brings a subtle sweetness that balances the salt and pepper.
• Smoked paprika: Just enough to give the coating a hint of warmth and color.
• Salt and black pepper: Season the breading generously or the chicken will taste flat.
• Vegetable oil: I use this for frying because it handles high heat without smoking up the kitchen.
• Large flour tortillas: Warm them up first so they fold without tearing.
• Romaine lettuce: The crunch is essential, it's the texture contrast that makes the wrap work.
• Freshly grated Parmesan cheese: Pre-grated is convenient, but fresh melts into the dressing and tastes sharper.
• Caesar dressing: Store-bought is totally fine, I keep a bottle around for exactly this reason.
• Freshly ground black pepper: A final crack on top adds a little bite right before you roll it up.
• Lemon wedges: Optional but a squeeze of lemon at the end brightens everything up.

Instructions

Soak the chicken:

Slice the breasts into strips and submerge them in buttermilk, then cover and chill for at least 30 minutes. This step tenderizes the meat and gives the breading something to cling to.

Mix the breading:

Combine flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Whisk it all together so the spices distribute evenly.

Coat the chicken:

Lift each strip from the buttermilk, let the excess drip off, then press it into the breading until every surface is covered. I usually do this twice for extra crunch.

Heat the oil:

Pour about an inch of oil into a large skillet and heat it over medium-high until it shimmers and a pinch of flour sizzles on contact. If it smokes, lower the heat a bit.

Fry the chicken:

Work in batches so the pan doesn't get crowded, frying each strip for 3 to 4 minutes per side until golden and cooked through. Transfer to paper towels and let them drain.

Warm the tortillas:

I like to heat them in a dry skillet for a few seconds on each side until they're soft and pliable. You can also wrap them in a damp towel and microwave for 20 seconds.

Assemble the wraps:

Lay a tortilla flat, pile lettuce down the center, top with chicken strips, sprinkle Parmesan, and drizzle Caesar dressing over everything. Add a crack of black pepper if you like.

Roll and serve:

Fold in the sides, then roll up tightly from the bottom. Slice in half if it makes eating easier, and serve right away with lemon wedges on the side.

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One evening I packed these wraps for a picnic and wrapped them in foil to keep them warm. We ate them on a blanket while the sun dropped behind the trees, and somehow they tasted even better outside. It's funny how a simple wrap can turn into a memory you want to repeat.

Making It Lighter

If you want to skip the frying, marinate the chicken the same way but grill it instead. You lose some of that shatter-crisp coating, but the flavor stays rich and the chicken stays juicy. I've done this on busy weeknights when I don't want to deal with hot oil, and it still makes a satisfying wrap.

What to Add

I've thrown in halved cherry tomatoes and crumbled bacon before, and both made the wrap feel more like a full meal. A few slices of avocado work too, though they can make things a little slippery. Sometimes I add a handful of croutons for extra crunch, which sounds redundant but actually works.

Storing and Reheating

If you have leftover chicken, keep it separate from the tortillas and lettuce so nothing gets soggy. You can reheat the strips in a 375°F oven for about 8 minutes and they'll crisp back up. Assemble fresh wraps as you need them, and they'll taste almost as good as the first time.

• Store the fried chicken in an airtight container in the fridge for up to three days.
• Keep the Caesar dressing on the side if you're meal prepping to prevent everything from getting wet.
• Wrap assembled wraps tightly in foil if you're taking them to go, they hold together better that way.

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This wrap has saved me on more rushed afternoons than I can count, and it never feels like I'm settling for something quick. It's proof that you don't need hours in the kitchen to make something worth sitting down for.

Recipe Questions & Answers

→ Can I make this with grilled chicken instead of fried?

Yes, absolutely. Grilled chicken is a lighter alternative that works beautifully in this wrap. Season and grill your chicken breasts or strips until cooked through, then slice and assemble as directed. You'll skip the frying step entirely.

→ How long can I marinate the chicken in buttermilk?

You can marinate the chicken for 30 minutes to 2 hours in buttermilk. The longer marinating time helps tenderize the meat and infuse it with flavor, so if you have time, aim for the full 2 hours for best results.

→ What oil should I use for frying?

Vegetable oil, canola oil, or peanut oil all work well for frying. These oils have high smoke points suitable for the 350°F frying temperature. Avoid olive oil as it has a lower smoke point and will burn.

→ Can I prepare these wraps ahead of time?

It's best to assemble wraps just before serving to keep the tortillas soft and prevent them from becoming soggy. However, you can cook and cool the chicken ahead, then warm and assemble when ready to eat.

→ What can I add to customize these wraps?

Consider adding sliced tomatoes, crispy bacon, avocado, or red onion for extra flavor and texture. You can also swap the Caesar dressing for ranch or garlic aioli if you prefer different flavors.

→ How do I know when the chicken is fully cooked?

The chicken strips should be golden brown on both sides and reach an internal temperature of 165°F when checked with a meat thermometer. This typically takes 3-4 minutes per side depending on thickness.