Crispy Chicken Caesar Wrap (Printer View)

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

# Components:

→ Chicken Coating

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 (optional)

# Method:

01 - Slice chicken breasts lengthwise into 1/2-inch strips. Transfer to a bowl, pour buttermilk over strips, cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.
02 - In a shallow dish, whisk together flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper until evenly combined.
03 - Remove chicken from buttermilk, allowing excess to drip back into bowl. Coat each strip thoroughly in the flour mixture, pressing gently to ensure even coverage. Place coated strips on a clean plate.
04 - Pour approximately 1 inch of vegetable oil into a large skillet. Heat over medium-high heat until oil reaches 350°F (175°C) on an instant-read thermometer.
05 - Working in batches to avoid crowding, carefully place chicken strips into hot oil. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to paper towels to drain.
06 - Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side until warm and pliable, or wrap in a damp paper towel and microwave for 30 seconds.
07 - Lay each tortilla flat on a clean work surface. Arrange 1 cup chopped lettuce down the center of each tortilla. Top with crispy chicken strips, sprinkle 2 tablespoons Parmesan cheese over chicken, and drizzle 2 tablespoons Caesar dressing across the top.
08 - Sprinkle freshly ground black pepper over the filling as desired. Fold in both sides of the tortilla, then roll tightly from bottom to top, pressing gently to seal. Cut in half diagonally if preferred.
09 - Serve wraps immediately while chicken is still warm. Accompany with lemon wedges on the side.

# Expert Advice:

01 -
  • The contrast between hot golden chicken and cold crisp lettuce creates a texture experience that keeps you coming back for more.
  • It comes together in thirty minutes but tastes like you ordered it from your favorite lunch spot.
  • The buttermilk soak makes the chicken impossibly tender even if you slightly overcook it.
  • Everything can be prepped ahead and assembled right before eating so it stays fresh and crunchy.
02 -
  • Don't skip the buttermilk soak, I tried it once without and the chicken was noticeably drier and the coating didn't stick as well.
  • Make sure your oil is hot enough before frying or the coating will absorb too much oil and turn soggy instead of crispy.
  • Assemble the wraps right before eating because if they sit too long the dressing will make the tortilla soggy and the lettuce will wilt.
03 -
  • Press the chicken strips firmly into the coating mixture and let them rest on a plate for five minutes before frying so the breading adheres better and doesn't fall off in the oil.
  • Use a cast iron skillet if you have one, it holds heat more evenly and gives you a more consistent golden crust on every piece.
  • Warm your tortillas just before assembling so they stay soft and flexible, cold tortillas crack when you try to roll them and the whole wrap falls apart.
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