Save The sizzle hit first, then the smell of garlic and paprika blooming in hot oil. I was standing at the stove in my tiny apartment kitchen, frying chicken strips for the first time without a recipe in front of me. The buttermilk soak had been my mom's idea over the phone, and I remember her laughing when I admitted I'd never marinated anything before. That batch turned out crispier than I expected, and when I rolled it all into a tortilla with too much dressing and called it dinner, I realized I'd stumbled onto something I'd crave every week.
I made these wraps for my sister the weekend she helped me move furniture, and she ate two in a row without saying a word until she finished. Then she asked if I'd written the recipe down anywhere because she wanted to make them for her book club. I hadn't, but I scribbled the steps on a grocery receipt while she loaded boxes into her car. She still texts me photos whenever she makes them, usually with some variation like adding bacon or swapping in whole wheat tortillas.
Ingredients
- Boneless, skinless chicken breasts: These fry up fast and stay juicy if you don't skip the buttermilk step, slice them into even strips so they cook at the same rate.
- Buttermilk: This is what tenderizes the meat and gives the coating something to cling to, regular milk mixed with a splash of vinegar works in a pinch.
- All purpose flour: The base of your crispy crust, it absorbs moisture and fries up golden when the oil is hot enough.
- Breadcrumbs: Panko gives you extra crunch, but regular breadcrumbs work fine if that's what you have in the pantry.
- Garlic powder: Adds a mellow, toasted garlic flavor that doesn't burn the way fresh garlic can in hot oil.
- Onion powder: Sweetness and depth without any bite, it rounds out the seasoning blend beautifully.
- Smoked paprika: A little smokiness makes fried chicken taste like it came off a grill, even when it didn't.
- Salt and black pepper: Season the coating generously because under seasoned breading is one of the saddest things you can bite into.
- Vegetable oil: Neutral flavor and high smoke point make it ideal for frying, use enough to come up the sides of the chicken.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up tight.
- Romaine lettuce: Sturdy enough to stay crisp and not wilt under warm chicken, chop it into bite size pieces for easy eating.
- Freshly grated Parmesan cheese: The nutty, salty punch that makes Caesar dressing Caesar, pre grated works but fresh tastes sharper.
- Caesar dressing: Creamy, tangy, anchovy laced magic, homemade is great but a good store bought jar saves time and tastes just fine.
- Freshly ground black pepper: A final crack over the top adds a little heat and makes everything feel finished.
- Lemon wedges: Optional but a squeeze of fresh lemon brightens the richness and cuts through the fried coating.
Instructions
- Marinate the chicken:
- Slice the chicken breasts into strips about the same thickness so they fry evenly, then submerge them in buttermilk in a bowl. Cover and refrigerate for at least 30 minutes, though two hours will make them even more tender.
- Prepare the coating:
- In a shallow dish, whisk together the flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly mixed. This is your armor for the chicken, make sure every strip gets a thick, even coat.
- Coat the chicken:
- Pull each strip out of the buttermilk, let the excess drip off, then press it into the flour mixture on all sides. Lay the coated strips on a plate while you heat the oil.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and set it over medium high heat until it reaches 350 degrees Fahrenheit. Test it by dropping in a pinch of flour, it should sizzle immediately without smoking.
- Fry the chicken:
- Working in batches so you don't crowd the pan, carefully lay the strips in the hot oil and fry for 3 to 4 minutes per side until golden brown and cooked through. Use tongs to flip them gently, then drain on paper towels.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. They need to be pliable so they don't crack when you roll them.
- Assemble the wraps:
- Lay a warm tortilla flat and pile chopped romaine down the center, leaving space at the edges. Top with a few chicken strips, a generous sprinkle of Parmesan, and a drizzle of Caesar dressing.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go. Slice in half on the diagonal if you want, and serve right away with lemon wedges on the side.
Save One night I made these for a friend who swore she didn't like Caesar salad, and halfway through her wrap she stopped and said, this doesn't taste like salad. I told her it wasn't supposed to, it was just the best parts of Caesar without the bowl. She's asked me to make them every time she's come over since, and now I keep buttermilk and tortillas stocked just in case.
Making It Lighter
If you want to skip the frying, you can coat the chicken the same way and bake it at 425 degrees on a wire rack for about 20 minutes, flipping halfway through. It won't be quite as crispy, but it's still golden and flavorful, and you can walk away from the oven instead of standing over hot oil. I've also grilled plain chicken breasts and sliced them thin for the wrap, which is faster and just as satisfying when you're not in the mood to fry. Either way, the Caesar dressing and Parmesan do most of the heavy lifting, so the chicken doesn't have to be the star.
Adding Extra Flavor
Sometimes I'll crisp up a couple strips of bacon and crumble them over the lettuce before adding the chicken, which makes the whole thing taste like a BLT crossed with a Caesar. Sliced cherry tomatoes add a pop of sweetness and color, though they can make the wrap a little juicy if you use too many. A thin layer of avocado or a spoonful of salsa verde also works if you're feeling adventurous, just don't overload it or the tortilla won't hold. I've learned that restraint is key, three or four add ins max or you lose the balance.
Storing and Reheating
These wraps are best eaten right away while the chicken is still warm and the lettuce is cold, but I've packed them for lunch the next day with some success. Keep the components separate if you can, chicken in one container, lettuce and dressing in another, and assemble just before eating. If you have leftover fried chicken, reheat it in a 375 degree oven for about 10 minutes to bring back some of the crispness, microwaving turns it rubbery. The tortillas can be warmed quickly in a skillet or wrapped in foil and tucked into the oven with the chicken for the last minute or two.
- Store fried chicken strips in an airtight container in the fridge for up to two days.
- Keep Caesar dressing and chopped lettuce separate until you're ready to build the wrap.
- Reheat chicken in the oven, not the microwave, to preserve the crunch.
Save There's something about biting into a wrap where the chicken is still crackling and the lettuce is cold that makes you forget you're eating something so simple. I hope this becomes one of those recipes you make without thinking, the kind you pull out on a Tuesday night when you need dinner to feel like more than just dinner.
Cooking Q&A
- → Can I make this with grilled chicken instead?
Yes, absolutely. For a lighter version, use grilled boneless chicken breasts. You can skip the buttermilk marinade and flour coating, simply season the chicken with garlic powder, onion powder, salt, and pepper before grilling for 6-7 minutes per side.
- → How long can I marinate the chicken?
The chicken can marinate in buttermilk for 30 minutes to 2 hours. Marinating longer increases tenderness, but don't exceed 2 hours as the buttermilk can make the meat too soft.
- → What's the best oil temperature for frying?
Heat the oil to 350°F (175°C) for optimal results. Use a thermometer to check the temperature. If the oil isn't hot enough, the chicken will absorb excess oil; if too hot, the coating browns before the chicken cooks through.
- → How do I keep the wraps warm while assembling?
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds. Keep unused tortillas wrapped to retain moisture.
- → Can I prepare these wraps ahead of time?
While best served immediately, you can fry the chicken and chop the lettuce up to 2 hours ahead. Assemble the wraps just before serving to prevent sogginess. Store components separately in airtight containers.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the creamy Caesar dressing and fried chicken beautifully. Other options include Pinot Grigio or a light Chardonnay for a slightly richer pairing.