Crispy Chicken Caesar Wrap (Print View)

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

# What You'll Need:

→ 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

→ Wrap Assembly

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

# How to Prepare:

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, paprika, salt, and black pepper.
03 - Remove chicken from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, ensuring even 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 once until golden brown and cooked through, approximately 3-4 minutes per side. Drain on paper towels.
06 - Warm the tortillas in a dry skillet or microwave until pliable and ready for assembly.
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.
09 - Fold in the sides and roll up tightly into a wrap. Slice in half if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It delivers that perfect contrast of crispy, creamy, and fresh all in one bite.
  • You can have it on the table in half an hour without any fancy equipment or hard to find ingredients.
  • It tastes like takeout but costs a fraction of the price and you control every ingredient.
  • Leftovers reheat surprisingly well, and the chicken stays crunchy if you store it separately.
02 -
  • Don't skip the buttermilk soak, it's the difference between tender juicy chicken and dry tough strips that no amount of dressing can save.
  • Make sure your oil is hot enough before you start frying, if it's too cool the coating will absorb oil and turn soggy instead of crispy.
  • Warm your tortillas before assembling or they'll crack when you try to roll them, trust me I've learned this the hard way more than once.
03 -
  • Press the flour mixture onto the chicken firmly with your hands, it helps create a thicker crust that stays put during frying.
  • Let the chicken rest on the paper towels for a minute before assembling, this keeps the wrap from getting soggy.
  • If your tortilla keeps unrolling, secure it with a toothpick or wrap it tightly in parchment paper before slicing.
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