Save to Pinterest My neighbor knocked on the door one Saturday afternoon holding a Caesar salad kit and a pack of tortillas, asking if I knew how to make those wraps from the café downtown. We stood in my kitchen figuring it out together, and by the third attempt, we had it: crispy, golden chicken tucked into soft tortillas with that tangy, creamy dressing soaking into the lettuce just enough. It became my go-to whenever I needed something fast but filling, something that felt like a treat without the wait.
I made these wraps for a friend who was moving across the country, and we sat on the porch eating them straight from the pan, laughing about how messy they were. She told me later she tried to recreate them in her new apartment but forgot the buttermilk step. Now every time I make them, I text her a photo just to remind her what shes missing.
Ingredients
- Boneless, skinless chicken breasts: The base of the wrap, sliced into strips so they cook fast and stay tender, especially after the buttermilk bath.
- Buttermilk: This is what makes the chicken juicy and helps the breading stick like glue, I learned this after a batch fell apart in the oil.
- All-purpose flour: Forms the crispy outer shell when combined with breadcrumbs, creating that satisfying crunch.
- Breadcrumbs (panko or regular): Panko gives extra crunch, but regular works fine if thats what you have on hand.
- Garlic powder, onion powder, smoked paprika: These seasonings build flavor into every bite without needing a marinade.
- Salt and black pepper: Essential for seasoning the coating, dont skip this or the chicken will taste flat.
- Vegetable oil: For frying, it gets hot enough to crisp the chicken without burning.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up.
- Romaine lettuce: Adds crunch and freshness, balancing the richness of the fried chicken and dressing.
- Freshly grated Parmesan cheese: The nutty, salty bite is key, pre-grated works but fresh melts into the warm chicken beautifully.
- Caesar dressing: Store-bought is fine, but homemade takes it to another level if you have the time.
- Freshly ground black pepper: A final sprinkle adds a little heat and sharpness right before you roll it up.
- Lemon wedges (optional): A squeeze brightens everything and cuts through the richness.
Instructions
- Soak the chicken:
- Slice the chicken breasts into strips and submerge them in buttermilk, then cover and refrigerate for at least 30 minutes. This step tenderizes the meat and helps the breading cling, turning ordinary chicken into something special.
- Prepare the coating:
- In a shallow dish, mix together the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Use your fingers to blend it well so every piece gets evenly coated.
- Coat the chicken:
- Pull each strip from the buttermilk, let the excess drip off, then press it into the flour mixture, turning to cover all sides. The coating should look thick and shaggy, thats what crisps up beautifully.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F. If you dont have a thermometer, drop a pinch of flour in, it should sizzle immediately.
- Fry the chicken:
- Working in batches to avoid crowding, lay the chicken strips in the hot oil and fry for 3 to 4 minutes per side until deep golden brown. Transfer to paper towels to drain, and the sound of that crunch when you break one open is the best reward.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds per side or wrap them in a damp towel and microwave for 20 seconds. Warm tortillas fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat, pile chopped romaine down the center, then add a few chicken strips, a generous sprinkle of Parmesan, and a drizzle of Caesar dressing. Finish with black pepper if you like a little kick.
- Roll and serve:
- Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking as you go. Slice in half on the diagonal and serve right away, with lemon wedges on the side.
Save to Pinterest One evening I packed these wraps for a picnic at the park, and we ate them on a blanket while the sun went down. My friend said it tasted better than any restaurant version shed ever had, and I realized it wasnt just the recipe, it was the moment we made around it. Food like this has a way of turning ordinary days into something you remember.
Making It Your Own
If you want to lighten things up, grill the chicken instead of frying it, season it with the same spices and cook until charred and juicy. You can also add sliced tomatoes, crispy bacon, or even avocado for extra richness. I once threw in pickled red onions and it added a tangy brightness that balanced the creamy dressing perfectly.
Storing and Reheating
Store any leftover fried chicken separately from the other ingredients in an airtight container in the fridge for up to two days. To reheat, place the chicken on a baking sheet in a 375°F oven for about 10 minutes until it crisps up again. Never assemble the wraps ahead of time, build them fresh so the tortilla stays soft and the lettuce stays crunchy.
Pairing and Serving Ideas
These wraps pair beautifully with a crisp white wine like Sauvignon Blanc or a cold beer if youre keeping it casual. Serve them with sweet potato fries, a simple side salad, or even tortilla chips and salsa for a laid-back meal. I like to set out all the components and let everyone build their own, it turns dinner into something interactive and fun.
- Use a cast iron skillet for frying, it holds heat better and gives the chicken an even golden crust.
- If your Caesar dressing is too thick, thin it with a splash of lemon juice or water so it drizzles easily.
- Warm tortillas are easier to roll and wont crack, take the extra 30 seconds, it makes a difference.
Save to Pinterest This wrap has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it finds a spot in your kitchen too, ready for the days when you need something quick, satisfying, and just a little bit indulgent.
Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can fry the chicken strips up to 2 hours in advance and store them in the refrigerator. Reheat gently in a warm oven (300°F) for about 5 minutes before assembling to restore crispness.
- → What's the best way to keep tortillas warm and pliable?
Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. Keep them covered with a clean kitchen towel until ready to use.
- → How do I make this wrap lighter?
Substitute grilled chicken breasts for fried chicken, use a lighter Caesar dressing or Greek yogurt-based alternative, and reduce the Parmesan to 1/4 cup. The wrap remains flavorful and satisfying with fewer calories.
- → What allergens should I be aware of?
This wrap contains wheat (tortillas and flour), milk (buttermilk and Parmesan), and may contain eggs and fish anchovies in store-bought Caesar dressing. Always read product labels carefully and inform guests of potential allergens.
- → Can I customize the fillings?
Absolutely. Add sliced tomatoes, crispy bacon, avocado, or red onion for extra flavor and texture. You can also try different dressings like ranch or herb vinaigrette depending on your preference.
- → What temperature should the oil reach for frying?
Heat the oil to 350°F (175°C) for optimal results. At this temperature, the chicken develops a golden, crispy exterior in 3-4 minutes per side while staying juicy inside. Use a thermometer for accuracy.