Crispy Chicken Caesar Wrap (Printable version)

Golden fried chicken paired with fresh romaine, Parmesan, and Caesar dressing in a soft flour tortilla. Quick, flavorful, and easy to prepare.

# What You Need:

→ 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

→ Wrap Assembly

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, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Remove chicken from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, ensuring complete coverage.
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 without overcrowding, turning until golden brown and cooked through, approximately 3 to 4 minutes per side. Transfer to paper towels to drain excess oil.
06 - Heat tortillas in a dry skillet or microwave until pliable and warm.
07 - Lay each tortilla flat. Arrange chopped romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the filling.
08 - Add a sprinkle of black pepper if desired. Fold in the sides and roll tightly into a wrap. Slice in half if desired.
09 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like takeout but costs half as much and you control every ingredient.
  • The crispy coating stays crunchy even after you roll it up, no sogginess.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • It satisfies that craving for something indulgent without feeling heavy or greasy afterward.
02 -
  • If your oil is too hot, the coating will burn before the chicken cooks through, test with a small piece of bread first.
  • Don't skip the buttermilk soak, I tried it once without and the chicken was dry and the coating fell off in patches.
  • Assemble the wraps just before eating, if they sit too long the lettuce wilts and the tortilla gets soggy from the dressing.
03 -
  • Use a thermometer to check your oil temperature, consistent heat at 350 degrees gives you the crispiest coating.
  • Let the buttermilk marinated chicken come to room temperature for ten minutes before frying, it cooks more evenly.
  • If you're feeding a crowd, keep the fried chicken warm in a low oven while you finish frying the rest.
  • Press down gently on the wrap as you roll it, this keeps everything tight and prevents ingredients from sliding out the ends.
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