Crispy Chicken Caesar Wrap (Printer-Friendly)

Golden crispy chicken paired with fresh romaine, Parmesan cheese, and creamy Caesar dressing in a soft flour tortilla.

# 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 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 romaine lettuce, chopped
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

# Method:

01 - Slice chicken breasts into strips. Place in a bowl with buttermilk, cover, and refrigerate for 30 minutes to 2 hours for optimal tenderness.
02 - In a shallow dish, combine flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
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 occasionally until golden brown and cooked through, approximately 3 to 4 minutes per side. Transfer to paper towels to drain.
06 - Warm tortillas in a dry skillet or microwave until pliable and ready for assembly.
07 - Lay each tortilla flat. Arrange chopped lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing evenly over the top.
08 - Add additional 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 Suggestions:

01 -
  • Golden, crunchy chicken that stays crispy even after you wrap it up tight.
  • Everything comes together in half an hour, including the frying and assembly.
  • You control the dressing, the crunch, and every single flavor instead of trusting a restaurant.
  • Leftovers reheat beautifully or eat cold straight from the fridge the next day.
02 -
  • Don't skip the buttermilk soak, it's the difference between tender chicken and something you have to chew twice.
  • If your oil isn't hot enough, the coating will absorb oil and turn soggy instead of crispy.
  • Assemble the wraps just before eating, letting them sit makes the tortilla soggy and the lettuce sad.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the most even, golden crust.
  • Press the chicken gently into the flour mixture and let it sit for a minute before frying so the coating really sticks.
  • Don't roll the wrap too tight or the filling will squirt out the ends, leave a little breathing room.
Return