Crispy Chicken Caesar Wrap (Printable)

Fried chicken strips with romaine, Parmesan, and Caesar dressing in a warm tortilla. Quick, flavorful, and satisfying.

# 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)

# How to Make It:

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. Mix thoroughly to distribute seasonings evenly.
03 - Remove chicken strips from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, pressing gently to adhere.
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, 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 for assembly.
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. Slice in half if preferred.
09 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The buttermilk marinade keeps the chicken ridiculously tender even when you fry it until it crackles.
  • Everything comes together in half an hour, and you only dirty a couple of bowls and one skillet.
  • It tastes like restaurant quality but costs a fraction, and you control every ingredient that goes in.
  • The contrast between cold, crisp lettuce and hot, crunchy chicken is the kind of texture magic that makes you slow down and actually enjoy lunch.
02 -
  • If your oil isn't hot enough, the coating will absorb grease and turn soggy instead of crisp, use a thermometer or the flour test.
  • Don't skip shaking off the excess buttermilk before dredging or you'll end up with clumps of wet flour that won't fry evenly.
  • Let the fried chicken rest on paper towels for a minute before wrapping so the steam doesn't make your tortilla soggy.
  • If you roll the wrap too loosely, it falls apart when you bite into it, tuck the sides in tight and keep tension as you roll.
03 -
  • Press the coated chicken strips onto a wire rack for five minutes before frying so the breading sets and doesn't fall off in the oil.
  • Use a cast iron skillet if you have one, it holds heat better than thin pans and keeps the oil temperature steady.
  • Grate your own Parmesan instead of buying the pre shredded stuff, it melts better and tastes sharper.
  • If you're making these for a crowd, keep the fried chicken warm in a low oven while you finish the batches so everything stays hot.
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