Crispy Chicken Caesar Wrap (Printable)

Tender chicken strips fried until golden, layered with romaine, Parmesan, and Caesar dressing in a warm tortilla.

# Ingredient List:

→ 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

→ Assembly

11 - 4 large flour tortillas
12 - 4 cups fresh 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 Make:

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 complete coverage.
04 - Heat 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 to 4 minutes per side. Drain on paper towels.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Lay each tortilla flat. Layer with romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing evenly.
08 - Add freshly ground black pepper if desired. Fold in the sides and roll tightly into a wrap. Slice in half if preferred.
09 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It delivers restaurant quality crunch without the wait or the bill.
  • You can prep the chicken ahead and fry it right before serving so dinner comes together fast.
  • The combo of crispy, creamy, and fresh in one handheld package hits every texture craving at once.
02 -
  • Don't skip the buttermilk soak, it's the difference between tender chicken and rubbery strips that taste like cardboard.
  • If your oil isn't hot enough the breading will absorb grease and turn soggy instead of crisp, so wait for that shimmer.
  • Warm tortillas are non negotiable, a cold tortilla will crack the second you try to fold it and your filling will spill everywhere.
03 -
  • Press the breading onto the chicken with your palms after dredging so it really adheres and doesn't flake off in the oil.
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing crispness.
  • Use a burrito size tortilla and don't overfill it, a tight roll with room to fold the sides is what keeps everything inside.
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