# Step-by-step guide:
01 - Place chicken strips in a bowl and cover with buttermilk. Let marinate for at least 15 minutes to tenderize and prepare for breading.
02 - In a shallow dish, whisk together flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
03 - Remove chicken from buttermilk, allowing excess to drip off. Press each strip firmly into the breadcrumb mixture, ensuring complete coverage on all sides.
04 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 4–5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat, stirring until just blended and smooth. Remove from heat immediately.
06 - Add fried chicken strips to the hot honey sauce. Toss gently until each piece is evenly coated in the spicy sweet glaze.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes if using. Toss thoroughly to coat leaves evenly. Add croutons if desired.
08 - Heat tortillas in a dry skillet for 15–20 seconds per side or microwave for 15 seconds until pliable and easy to fold.
09 - Layer Caesar salad onto the center of each warmed tortilla. Top with hot honey chicken strips. Fold in both sides, then roll from bottom to top, wrapping tightly around the filling.
10 - Slice each wrap diagonally in half and serve immediately while chicken remains crispy.
