Crispy Chicken Caesar Wrap (Printable)

Golden crispy chicken with fresh romaine, Parmesan, and Caesar dressing in a soft flour tortilla. A quick, satisfying handheld meal.

# What You 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 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

# How to Make It:

01 - Slice chicken breasts into 1/4-inch thick strips. Place strips in a bowl, pour buttermilk over them, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours for optimal tenderness.
02 - In a shallow dish, whisk together all-purpose flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
03 - Remove chicken strips from buttermilk, allowing excess liquid to drip off. Dredge each strip thoroughly in the flour mixture, ensuring complete coverage on all sides.
04 - Pour approximately 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C), approximately 5-7 minutes. Test readiness with a breadcrumb—it should sizzle immediately upon contact.
05 - Working in batches to avoid overcrowding, carefully place breaded chicken strips into the hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to paper towels to drain excess oil.
06 - Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 1 minute until pliable and warm.
07 - Lay each tortilla flat on a clean work surface. Layer 1 cup chopped romaine lettuce down the center, top with 2-3 crispy chicken strips per wrap, sprinkle with 2 tablespoons Parmesan cheese, and drizzle with 2 tablespoons Caesar dressing.
08 - Add a sprinkle of freshly ground black pepper to taste. Fold in both sides of the tortilla and roll tightly away from you, keeping the filling contained. Slice diagonally in half and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It delivers that crispy, indulgent crunch without leaving your house or waiting in line.
  • The buttermilk soak makes the chicken so tender it practically melts under that crunchy coating.
  • Everything comes together in half an hour, which means weeknight dinner solved without compromise.
  • You can customize every wrap to match who's eating, picky eaters included.
02 -
  • Don't skip the buttermilk soak, I tried it once without and the chicken was noticeably drier and less flavorful.
  • Keep your oil temperature steady, if it drops too low the coating will absorb oil and turn greasy instead of crispy.
  • Warm your tortillas or they will crack when you try to roll them, I learned this the messy way.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to uneven cooking and either burnt or undercooked chicken.
  • Press the coating onto the chicken firmly with your hands, loose breading will fall off in the oil.
  • Let the fried chicken rest on a wire rack instead of paper towels if you want it even crispier, the air circulation prevents steam buildup.
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