Save My sister called me on a Tuesday night asking how to make dinner feel less boring without spending an hour in the kitchen. I told her about these wraps, and she texted me a photo twenty minutes later with sauce dripping down her wrist and the biggest grin. Sometimes the best recipes aren't the fancy ones, they're the ones you can pull off on a weeknight when you're tired but still want something that tastes like you tried. This wrap became my go-to whenever I needed to feel like I had my life together, even when I didn't.
I made these for a group of friends who showed up unannounced one Saturday afternoon. I had leftover buttermilk and some chicken in the fridge, and within half an hour we were sitting on the porch with wraps in hand, laughing about nothing in particular. One friend, who never cooks, asked if I'd written the recipe down because her kids would actually eat this. That's when I realized this wasn't just food, it was the kind of thing that makes people feel welcome without you having to say a word.
Ingredients
- Boneless, skinless chicken breasts: The buttermilk soak makes them tender and juicy, so don't skip that step even if you're in a rush.
- Buttermilk: This is what keeps the coating stuck to the chicken and adds a subtle tang that balances the richness of the frying oil.
- All-purpose flour: The base of your crispy crust, it works with the breadcrumbs to create that satisfying crackle when you bite in.
- Breadcrumbs: Panko gives you extra crunch, but regular breadcrumbs work fine if that's what you have on hand.
- Garlic powder, onion powder, smoked paprika: These three together create a warm, savory coating that doesn't need a long ingredient list to taste complex.
- Salt and black pepper: Season generously here because this is where your flavor starts, not just on top at the end.
- 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: Look for the soft, pliable kind that won't crack when you roll them up tight.
- Romaine lettuce: It stays crisp and doesn't wilt under the warm chicken, plus it has that satisfying crunch Caesar salads are known for.
- Freshly grated Parmesan cheese: The pre-grated stuff is fine, but fresh Parmesan melts slightly from the heat of the chicken and tastes like you care.
- Caesar dressing: Store-bought is totally acceptable here, just pick one that's thick and creamy, not runny.
Instructions
- Soak the chicken:
- Slice your chicken breasts into strips and submerge them in buttermilk, then cover and chill for at least 30 minutes. This step tenderizes the meat and helps the breading stick like it means it.
- Prepare the coating:
- In a shallow dish, mix together the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Stir it well so every piece of chicken gets an even hit of flavor.
- Coat the chicken:
- Pull each strip from the buttermilk, let the excess drip off, then press it into the flour mixture on both sides. Make sure every inch is covered or you'll end up with sad, bare patches after frying.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and set it over medium-high heat until it reaches 350 degrees F. If you don't have a thermometer, drop in a pinch of flour, it should sizzle immediately.
- Fry the chicken:
- Working in batches so you don't crowd the pan, fry the chicken strips for 3 to 4 minutes per side until they're golden brown and cooked through. Transfer them to a plate lined with paper towels to drain.
- 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 20 seconds. Warm tortillas fold without tearing.
- Assemble the wraps:
- Lay a tortilla flat, pile chopped romaine down the center, top with a few chicken strips, sprinkle on Parmesan, and drizzle Caesar dressing generously over everything. Add a crack of black pepper if you like.
- Roll it up:
- Fold in the sides of the tortilla, then roll from the bottom up, tucking tightly as you go. Slice in half on the diagonal if you want it to look pretty.
Save One evening I made these for my dad, who's picky and never admits when he likes something new. He ate two wraps without saying a word, then asked if there was more chicken left. That quiet nod of approval meant more than any compliment ever could. Food has this way of speaking when words don't, and that night it said everything.
Making It Your Own
You can swap the fried chicken for grilled if you want something lighter, just season it well and get a good char on it so you don't lose that smoky depth. I've also added crispy bacon, halved cherry tomatoes, or even sliced avocado when I'm feeling indulgent. Some nights I use a spicy Caesar dressing or add a pinch of red pepper flakes to the breading when I want a little heat. The beauty of a wrap like this is that it holds whatever you're craving without falling apart.
What to Serve It With
I usually keep it simple with a handful of kettle chips or a small side salad dressed with lemon and olive oil. If I'm feeding a crowd, I'll set out pickles, olives, and maybe some roasted sweet potato wedges. A crisp white wine like Sauvignon Blanc works beautifully here, but so does a cold beer or even sparkling water with a squeeze of lemon. The wrap is rich enough on its own that it doesn't need much backup.
Storing and Reheating
If you have leftover chicken, store it separately from the other ingredients so it stays crispy. You can reheat it in a 375 degree oven for about 5 minutes to bring back some of that crunch. I don't recommend assembling the wraps ahead of time because the lettuce wilts and the tortilla gets soggy, but you can prep all the components and build them fresh when you're ready to eat.
- Keep fried chicken in an airtight container in the fridge for up to two days.
- Store chopped lettuce in a sealed bag with a paper towel to absorb moisture.
- Bring everything to room temp before assembling so the wrap doesn't feel cold and lifeless.
Save This wrap has saved more weeknights than I can count, and it's never let me down. I hope it becomes one of those recipes you don't have to think twice about, the kind you just know will work.
Recipe Questions & Answers
- → How long should I marinate the chicken in buttermilk?
Marinate for at least 30 minutes for tender, flavorful chicken. You can refrigerate for up to 2 hours if preparing ahead.
- → Can I make these wraps ahead of time?
Assemble wraps just before serving to keep the tortillas soft and prevent sogginess. However, you can prepare the crispy chicken and chop vegetables in advance, then assemble when ready to eat.
- → What's the ideal oil temperature for frying the chicken?
Heat oil to 350°F (175°C) for perfectly crispy, golden chicken without burning the coating. Use a thermometer to ensure accuracy.
- → How can I make this healthier?
Grill or pan-sear the chicken instead of frying, use whole wheat tortillas, and opt for light Caesar dressing. You'll reduce fat content while maintaining great flavor.
- → What allergens are present in this wrap?
Contains wheat, milk, and eggs. Anchovies may be present in Caesar dressing. Always check product labels for hidden allergens and inform diners of potential cross-contamination.
- → Can I prepare the chicken strips ahead and reheat?
Yes, fry chicken up to 2 hours ahead and store in an airtight container. Reheat in a 375°F oven for 5-7 minutes to restore crispiness.