Save The crunch of fried chicken against cool, crisp lettuce is one of those contrasts that never gets old. I started making these wraps on weeknights when I needed something more exciting than a salad but faster than a full dinner spread. The buttermilk soak was a trick I picked up from a coworker who swore it made all the difference, and honestly, she was right. Now these wraps show up at least twice a month in my kitchen, sometimes for lunch, sometimes rolled up and taken to the park.
I made these for a small gathering last spring when friends came over unexpectedly. I had chicken in the fridge and not much else planned, so I threw together these wraps and watched everyone go quiet while they ate. One friend asked for the recipe three times before leaving. It became my go-to for casual get-togethers after that, the kind of food that makes people feel taken care of without you spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: The star here, sliced into strips so they fry evenly and stay juicy inside the crispy coating.
- Buttermilk: This is what makes the chicken tender and helps the breading stick without any weird clumping.
- All-purpose flour: The base of the coating, giving structure and that light, crispy shell when it hits the hot oil.
- Breadcrumbs: Panko gives extra crunch, but regular works fine if thats what you have on hand.
- Garlic powder, onion powder, smoked paprika: These bring warmth and depth without overpowering the chicken.
- Salt and black pepper: Essential for making sure every bite has flavor, not just the outside.
- Vegetable oil: For frying, it heats evenly and doesnt add any odd flavors.
- Large flour tortillas: Soft and pliable, they wrap around everything without tearing.
- Romaine lettuce: Crisp and sturdy enough to hold up to the dressing and hot chicken.
- Parmesan cheese: Freshly grated melts slightly from the warmth and adds that salty, nutty bite.
- Caesar dressing: The creamy, tangy glue that makes this wrap addictive.
Instructions
- Soak the chicken:
- Slice your chicken breasts into strips and submerge them in buttermilk. Let them sit in the fridge for at least 30 minutes so the meat gets tender and the coating sticks better later.
- Prepare the breading:
- In a shallow dish, mix together the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. This is your flavor armor for the chicken.
- Coat the chicken:
- Pull each strip from the buttermilk, shake off the extra liquid, and press it into the breading mix until its fully covered. Lay them on a plate while you heat the oil.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and bring it to 350 degrees F. You can test it by dropping in a pinch of flour, it should sizzle right away.
- Fry the chicken:
- Work in batches so the pan isnt crowded. Fry each strip for 3 to 4 minutes per side until golden and cooked through, then move them to paper towels to drain.
- Warm the tortillas:
- Heat each tortilla in a dry skillet or microwave for a few seconds until theyre soft and easy to fold.
- Assemble the wraps:
- Lay a tortilla flat, pile lettuce down the center, add a few chicken strips, sprinkle Parmesan, and drizzle Caesar dressing over everything. Finish with a crack of black pepper if you like.
- Roll and serve:
- Fold in the sides, roll it up tightly, and slice in half if you want. Serve right away while the chicken is still warm and crispy.
Save There was an evening last summer when I made these for my sister after a long day. We sat on the back porch with the wraps and cold drinks, not talking much, just enjoying the quiet and the food. She told me later it was exactly what she needed. Sometimes a simple meal at the right moment does more than any grand gesture ever could.
Making It Lighter
If youre not in the mood for frying, you can grill the chicken instead. Season the strips with the same spices, skip the buttermilk and breading, and cook them on a hot grill or grill pan until theyre charred and cooked through. Youll lose the crunch, but the flavor stays bright and the wraps come together even faster. I do this version when its too hot to stand over a skillet or when Im just not feeling the cleanup that comes with frying.
Add-Ins and Swaps
Tomatoes and bacon are natural additions here. A few slices of ripe tomato add freshness and a little acidity, while crispy bacon brings smokiness that plays well with the Caesar dressing. You can also swap romaine for kale if you want something heartier, though kale can be a bit tougher to wrap neatly. I tried adding avocado once and it was good, but it made the wrap a little too rich for me to finish comfortably.
Storing and Reheating
These wraps are best fresh, but the fried chicken holds up surprisingly well in the fridge for a day or two. Store the chicken separately from the other ingredients and reheat it in the oven at 375 degrees F for about 10 minutes to crisp it back up. Assemble new wraps with fresh lettuce and dressing when youre ready to eat. I wouldnt recommend storing assembled wraps, they turn into a sad, soggy mess pretty quickly.
- Keep Caesar dressing on the side until the last possible moment to avoid sogginess.
- Use a paper towel to pat the chicken dry before reheating so it crisps up better.
- If you have leftover chicken, chop it up and toss it into a salad the next day for an easy lunch.
Save This wrap has become one of those recipes I dont think about too hard anymore, I just make it when I want something satisfying without a lot of drama. It works for busy nights, lazy weekends, or when someone drops by and you want to feed them something that feels special without much effort.
Recipe FAQ
- → Can I make the chicken ahead of time?
Yes, you can prepare the crispy chicken strips up to 4 hours in advance. Store them in an airtight container in the refrigerator and reheat gently in a 325°F oven for 5 minutes before assembling your wraps to maintain crispiness.
- → What's the best way to keep the tortillas soft?
Warm your tortillas just before assembly using a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel. This prevents them from becoming brittle and makes rolling easier.
- → How can I make this lighter?
Substitute grilled or baked chicken for the fried version. Season the chicken breasts with the same spice blend and cook them in a skillet or on a grill until the internal temperature reaches 165°F for the same delicious flavor with less fat.
- → Can I prepare the buttermilk marinade the night before?
Absolutely. You can marinate the chicken in buttermilk for up to 24 hours in the refrigerator. Extended marinating actually tenderizes the meat further, making it even more succulent when cooked.
- → What oil temperature is ideal for frying?
Heat your oil to 350°F (175°C) for optimal results. Use a kitchen thermometer to ensure accuracy. Oil that's too cool creates greasy chicken, while oil that's too hot burns the exterior before the inside cooks through.
- → Are there good alternatives to Caesar dressing?
Try garlic herb ranch, lemon aioli, or a simple balsamic vinaigrette for variety. You can also make a quick homemade Caesar dressing by blending mayo, Parmesan, garlic, Worcestershire sauce, and lemon juice for fresher flavor.