Crispy Chicken Caesar Wrap (Print Version)

Golden fried chicken strips layered with fresh romaine, Parmesan cheese, and Caesar dressing in a warm flour tortilla.

# Components:

→ 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 fresh romaine lettuce, chopped
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)

# Directions:

01 - Slice chicken breasts into 1/2-inch thick strips. Place in a mixing bowl, add buttermilk, cover, and refrigerate for 30 minutes to 2 hours for optimal tenderness.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly distributed.
03 - Remove chicken strips from buttermilk, allowing excess liquid to drip off. Coat each strip thoroughly in the flour mixture, pressing gently to ensure even coverage.
04 - Pour approximately 1 inch of vegetable oil into a large skillet and heat over medium-high heat to 350°F (175°C).
05 - Working in batches to avoid overcrowding, place coated chicken strips into hot oil. Fry for 3 to 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 for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds until pliable.
07 - Lay each tortilla flat on a work surface. Layer with romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing evenly.
08 - Add freshly ground black pepper to taste. Fold in the sides of the tortilla and roll tightly into a wrap. Slice in half diagonally if desired.
09 - Transfer wraps to a serving plate and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Golden, crunchy chicken that stays tender inside without any fuss or fancy equipment.
  • Everything comes together in half an hour, so you can have dinner ready before anyone starts getting impatient.
  • The Caesar dressing ties it all together in a way that feels indulgent but not heavy.
  • Leftovers actually taste great cold the next day, which is rare for anything fried.
02 -
  • Dont skip the buttermilk soak, it really does change the texture and makes the breading cling without any eggs.
  • Keep the oil temperature steady, if it drops too low the chicken gets greasy instead of crispy.
  • Assemble the wraps just before eating, or the lettuce wilts and the tortilla gets soggy from the dressing.
03 -
  • Press the breading onto the chicken firmly with your hands so it sticks and doesnt fall off in the oil.
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from getting steamed and soft.
  • Taste your Caesar dressing before using it, some store-bought versions are too salty and you might want to add a squeeze of lemon to balance it out.
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