Crispy Chicken Caesar Wrap (Printable)

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

# Required Ingredients:

→ 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

# Directions:

01 - Slice chicken breasts into strips and place in a bowl with buttermilk. Cover and refrigerate for 30 minutes to 2 hours for optimal tenderness.
02 - Combine flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish and mix thoroughly.
03 - Remove chicken from buttermilk, shake off excess liquid, and coat each strip thoroughly in the flour mixture until fully covered.
04 - Pour approximately 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the temperature reaches 350°F.
05 - Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Heat tortillas in a dry skillet or microwave until pliable and ready for filling.
07 - Lay each tortilla flat and arrange lettuce in the center. Top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the top.
08 - Add freshly ground black pepper as desired. Fold in the sides and roll up tightly into a wrap.
09 - Slice wraps in half if desired and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in your own kitchen with basic ingredients and no special equipment.
  • The crispy chicken stays crunchy even after you wrap it up, and every bite has that perfect salty, creamy, garlicky balance.
  • You can prep the chicken ahead and assemble the wraps in minutes when hunger strikes.
02 -
  • Don't skip the buttermilk soak, it makes a huge difference in how juicy the chicken stays even after frying.
  • Let the oil come back up to temperature between batches or your coating will turn greasy instead of crispy.
  • Assemble the wraps right before eating so the lettuce stays crunchy and the tortilla doesn't get soggy from the dressing.
03 -
  • Use a thermometer to keep your oil at a steady 350°F, this ensures every batch comes out evenly golden and never greasy.
  • Press the chicken firmly into the flour mixture and let it sit for a minute before frying so the coating adheres better and stays crispier longer.
  • Grate your Parmesan fresh right before assembling, the flavor is sharper and it melts slightly into the warm chicken for an extra burst of umami.
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