Crispy Chicken Caesar Wrap (Printable version)

Golden crispy chicken paired with fresh romaine, Parmesan, and creamy Caesar dressing in a soft flour tortilla.

# Ingredient list:

→ For the Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1/2 cup panko or regular 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)

# Step-by-step guide:

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.
04 - Heat approximately 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 until golden brown and cooked through, about 3 to 4 minutes per side. Drain on paper towels.
06 - Warm tortillas in a dry skillet or microwave until pliable and ready for filling.
07 - Lay each tortilla flat. Arrange lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the top.
08 - Add a sprinkle of black pepper if desired. Fold in the sides and roll up tightly into a wrap. Slice in half if desired.
09 - Serve immediately with lemon wedges on the side.

# Expert tips:

01 -
  • The chicken stays shatteringly crisp on the outside while staying juicy inside, thanks to the buttermilk soak.
  • Everything comes together in 30 minutes, making it perfect for busy weeknights or last-minute lunch plans.
  • You can make it your own with grilled chicken, extra veggies, or even a squeeze of lemon for brightness.
  • Its handheld, satisfying, and way better than anything youll find at a drive-through.
02 -
  • Dont skip the buttermilk soak, the first time I rushed it, the chicken was dry and the coating slid right off in the oil.
  • Make sure your oil is hot enough before frying, otherwise the breading absorbs oil and turns greasy instead of crispy.
  • Assemble the wraps just before eating, if they sit too long, the dressing makes the tortilla soggy and the chicken loses its crunch.
03 -
  • Press the breading onto the chicken with your hands instead of just dredging, it helps the coating stick and creates a thicker, crunchier crust.
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from getting soggy.
  • Add a pinch of cayenne to the breading if you like a little heat, it wont overpower but it adds depth.
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