Save There was a Tuesday afternoon when I needed lunch fast but wanted something that felt indulgent. I had leftover chicken breasts and a craving for something creamy and crunchy all at once. That's when I threw together this wrap, and the combination of hot crispy chicken against cool Caesar-dressed lettuce was so perfect I actually paused mid-bite. It's been my go-to ever since when I want restaurant flavor without leaving the house.
I first made these wraps for a group of friends who came over to watch a game, and I watched every single one of them go quiet after the first bite. One friend asked if I'd secretly ordered takeout. The Parmesan and Caesar dressing meld into the warm tortilla in a way that makes each bite feel luxurious, and the crunch from the chicken coating adds just enough texture to make it exciting.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips instead of leaving them whole ensures even cooking and makes them easier to wrap without everything sliding out the sides.
- Buttermilk: This is the secret to juicy chicken that stays tender even after frying, the acidity breaks down the proteins and adds a subtle tang.
- All-purpose flour and breadcrumbs: The double coating creates that shatteringly crisp crust that holds up even after you drizzle the dressing on top.
- Garlic powder, onion powder, smoked paprika: These seasonings build a savory base that makes the chicken taste like more than just fried protein.
- Vegetable oil: Use enough to come up about an inch in the pan so the chicken fries evenly and doesn't steam.
- Large flour tortillas: Go for the burrito-size ones, they need to be big enough to hold all the filling without tearing when you roll them.
- Romaine lettuce: The crisp sturdy leaves stand up to the warm chicken and creamy dressing without wilting immediately.
- Freshly grated Parmesan cheese: Pre-grated works in a pinch, but freshly grated melts slightly from the warm chicken and tastes sharper and more complex.
- Caesar dressing: Whether you make it from scratch or use store-bought, this is what ties everything together with creamy, tangy, umami-rich flavor.
Instructions
- Marinate the chicken:
- Slice the chicken breasts into even strips so they cook at the same rate, then submerge them in buttermilk and let them soak in the fridge for at least thirty minutes. This step makes the chicken so tender it practically melts, and the coating sticks better too.
- Prepare the coating:
- Mix the flour, breadcrumbs, and all the spices in a shallow dish, making sure everything is evenly distributed. When you pull the chicken from the buttermilk, shake off the excess and press each strip firmly into the coating so it clings to every surface.
- Fry the chicken:
- Heat about an inch of oil in a large skillet until it shimmers and a pinch of flour sizzles when you drop it in. Fry the strips in batches without crowding the pan, turning them once until they're golden brown and crispy on all sides, about three to four minutes per side.
- Drain and rest:
- Transfer the fried chicken to a plate lined with paper towels to drain off excess oil. Let them rest for a minute or two so the crust sets and stays crunchy.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds on each side or wrap them in a damp towel and microwave for twenty seconds. Warm tortillas are pliable and won't crack when you roll them.
- Assemble the wraps:
- Lay a tortilla flat and pile the chopped romaine down the center, leaving space on the sides. Top with a few chicken strips, a generous sprinkle of Parmesan, and a good drizzle of Caesar dressing, then add a crack of black pepper if you like.
- Roll and serve:
- Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom, tucking as you go to keep everything inside. Slice it in half on the diagonal if you want, and serve it right away while the chicken is still warm.
Save I remember packing one of these wraps for a picnic and realizing halfway through eating it on a park bench that this was exactly the kind of meal that makes you feel like you're taking care of yourself. It's indulgent but not heavy, quick but not careless, and every bite feels like a little celebration of good ingredients put together with intention.
Making It Lighter
If you want to skip the frying, marinate the chicken in the buttermilk just the same, then grill or bake the strips with a light brush of olive oil until they're cooked through. You'll lose some of the crunch, but the flavor stays bright and the wrap still feels satisfying. I've done this on nights when I didn't want to deal with hot oil, and it's just as good in a different way.
Adding Extra Flavor
Some nights I'll toss in halved cherry tomatoes for a burst of sweetness, or crispy bacon crumbles for smoky depth. A handful of croutons tucked into the wrap adds even more crunch, and a squeeze of fresh lemon juice over the lettuce before you add the chicken brightens everything up. These little additions make the wrap feel like a different meal every time without changing the base.
Storing and Serving
If you're meal prepping, keep the components separate in the fridge and assemble each wrap fresh when you're ready to eat. The fried chicken stays crispy for a day if you store it uncovered on a wire rack in the fridge, and you can reheat it in a hot oven for a few minutes to bring back the crunch. The lettuce, cheese, and dressing should all stay in their own containers so nothing gets soggy ahead of time.
- Serve with a side of sweet potato fries or a simple green salad to round out the meal.
- These wraps pair beautifully with a crisp white wine like Sauvignon Blanc or a cold sparkling water with lemon.
- Leftovers can be turned into a chopped salad the next day if the tortilla doesn't hold up.
Save This wrap has become one of those recipes I turn to when I need something reliable, flavorful, and just a little bit special without any fuss. I hope it becomes that for you too.
Kitchen Guide
- → How long can I marinate the chicken in buttermilk?
You can marinate the chicken for 30 minutes minimum for basic tenderizing, or up to 2 hours for extra tenderness and flavor absorption. Avoid marinating longer than 2 hours as the buttermilk may begin to break down the meat's texture.
- → What oil temperature is ideal for frying the chicken?
Heat the oil to 350°F (175°C) for optimal results. Use a thermometer to ensure accuracy. Oil that's too cool will absorb into the coating, making it greasy; oil that's too hot will burn the exterior before cooking the inside.
- → Can I prepare the chicken in advance?
Yes, you can fry the chicken up to 2 hours ahead and store it in an airtight container at room temperature. Reheat gently in a 300°F oven for 5-10 minutes before assembling wraps to restore crispiness.
- → What are good substitutions for Caesar dressing?
Greek yogurt mixed with lemon juice and anchovies creates a lighter version, or try ranch dressing for a creamier alternative. Tahini-based dressing or a simple garlic aioli also pair beautifully with crispy chicken.
- → How do I prevent the tortilla from tearing when rolling?
Warm tortillas thoroughly before assembly—either in a dry skillet for 30 seconds per side or wrapped in a damp towel in the microwave for 30 seconds. Warm tortillas are more pliable and less likely to crack or tear during rolling.
- → Is there a dairy-free alternative for this wrap?
Use dairy-free Caesar dressing and skip the Parmesan, or substitute with a vegan Parmesan alternative. Confirm your tortillas are dairy-free as some contain milk. The crispy chicken remains naturally dairy-free when fried in vegetable oil.