Crispy Chicken Caesar Wrap (Printable Version)

Satisfying wrap with golden crispy chicken, romaine lettuce, Parmesan cheese, and creamy Caesar dressing in a soft tortilla.

# Needed Ingredients:

→ For the 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

→ For the Wrap

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, optional

# Preparation Steps:

01 - Slice chicken breasts into 1/4-inch thick strips. Place in a bowl, pour buttermilk over strips, cover, and refrigerate for 30 minutes to 2 hours for enhanced tenderness.
02 - Combine all-purpose flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish. Mix thoroughly until spices are evenly distributed.
03 - Remove chicken strips from buttermilk, allowing excess to drip off. Coat each strip completely in the flour mixture, ensuring even coverage on all sides.
04 - Pour approximately 1 inch of vegetable oil into a large skillet. Heat over medium-high heat until oil reaches 350°F (175°C), approximately 5 minutes.
05 - Working in batches to avoid overcrowding, carefully place breaded chicken strips into hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
06 - Heat flour tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
07 - Lay each tortilla flat. Layer chopped romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing generously over ingredients.
08 - Add freshly ground black pepper if desired. Fold sides inward and roll tightly into a compact wrap. Slice diagonally in half and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It gives you that restaurant-quality crunch at home without the guilt of drive-thru packaging piling up in your car.
  • You can prep the chicken in the morning and fry it up in minutes when hunger hits hard.
  • Every bite has texture, creaminess, and that salty-savory punch that makes you forget you're eating something this easy.
02 -
  • Don't skip the buttermilk soak, I tried it once without and the chicken was dry and the coating fell off in sad little clumps.
  • Make sure your oil is hot enough before you add the chicken or it will absorb the oil and turn greasy instead of crispy.
  • Warm your tortillas or they'll crack right down the middle when you try to roll them, trust me on this one.
03 -
  • Press the breading onto the chicken firmly with your hands so it really sticks, don't just dip and hope.
  • Let the fried chicken rest for a minute before wrapping so the steam doesn't make your tortilla soggy.
  • Use two layers of paper towels under the fried chicken to catch all the oil, your wraps will taste cleaner that way.
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