Crispy Chicken Caesar Wrap (Print version)

Golden fried chicken, crisp lettuce, Parmesan, and Caesar dressing wrapped in soft flour tortilla. A quick, flavorful main dish.

# What You'll Need:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1/2 cup panko or regular breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Vegetable oil for frying

→ For the Wrap

11 - 4 large flour tortillas
12 - 4 cups chopped romaine lettuce
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/2 cup Caesar dressing
15 - Freshly ground black pepper to taste
16 - Lemon wedges for serving (optional)

# Cooking Steps:

01 - Slice chicken breasts into strips. Place in a bowl with buttermilk, cover, and refrigerate for 30 minutes or up to 2 hours for enhanced tenderness.
02 - In a shallow dish, combine flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
03 - Remove chicken from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, ensuring complete coverage.
04 - Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
05 - Fry chicken strips in batches, turning until golden brown and cooked through, approximately 3 to 4 minutes per side. Drain on paper towels.
06 - Warm tortillas in a dry skillet or microwave until pliable and soft.
07 - Lay each tortilla flat. Arrange lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the top.
08 - Add a sprinkle of black pepper if desired. Fold in the sides and roll up tightly into a wrap. Slice in half if preferred.
09 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The chicken stays unbelievably juicy inside while the coating shatters with every bite.
  • It comes together in half an hour but tastes like you put in twice the effort.
  • You can eat it with your hands and it still feels like a real meal, not just a snack.
  • Leftovers actually reheat well if you use the oven instead of the microwave.
02 -
  • If the oil isn't hot enough, the breading soaks up grease and turns soggy instead of crispy.
  • Letting the coated chicken rest for a few minutes before frying helps the breading stick better.
  • Don't overfill the wrap or it'll split when you try to roll it, I learned this the messy way.
03 -
  • Use a thermometer to check the oil temperature, 350°F is the sweet spot for golden chicken without burning.
  • Let the chicken come to room temperature for 10 minutes before frying so it cooks more evenly.
  • If the tortillas crack when you roll them, they're too cold, warm them up until they're soft and flexible.
Go back