Crispy Chicken Caesar Wrap (Printer-friendly)

Satisfying wrap with golden crispy chicken, fresh romaine, Parmesan cheese, and creamy Caesar dressing in a soft flour tortilla.

# What You'll Need:

→ 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 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)

# Steps:

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, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
03 - Remove chicken from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, ensuring even coverage.
04 - Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
05 - Fry chicken strips in batches, turning once until golden brown and cooked through, approximately 3 to 4 minutes per side. Drain on paper towels.
06 - Warm tortillas in a dry skillet or microwave until pliable and ready to wrap.
07 - Lay each tortilla flat. Arrange lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the top.
08 - Add a sprinkle of black pepper if desired. Fold in the sides and roll up tightly into a wrap.
09 - Slice wraps in half if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The buttermilk soak makes the chicken so tender it practically melts under that golden crust.
  • Everything comes together in half an hour, which means you can have dinner ready faster than delivery.
  • The combination of creamy dressing, salty cheese, and crispy chicken hits every craving at once.
  • Wraps are forgiving, you can adjust the fillings to whatever you have on hand and they still taste incredible.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so keep the heat steady and watch for smoke.
  • Letting the coated chicken rest on a rack for five minutes before frying helps the breading set and stay on during cooking.
  • Warm tortillas are essential, cold ones crack when you try to roll them and the whole thing falls apart.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, guessing often leads to overcooked, dry meat.
  • Press the breading onto the chicken firmly with your palms after dredging, it helps create an even, thick crust that stays put.
  • Let the fried chicken rest on a wire rack instead of paper towels if you want to keep the bottom from getting soggy.
  • Toast the tortillas lightly after warming them for extra flavor and a sturdier wrap that holds up better.
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