Crispy Chicken Caesar Wrap (Printable)

Golden fried chicken paired with fresh romaine, Parmesan cheese, and creamy Caesar dressing wrapped in soft flour tortillas.

# What You 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.
03 - Remove chicken from buttermilk, shaking off excess liquid. Coat each strip thoroughly in the flour mixture, ensuring complete coverage.
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 until golden brown and cooked through, approximately 3-4 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 Tips:

01 -
  • The chicken stays incredibly juicy inside while the coating crisps up like a dream, giving you that perfect crunch in every bite.
  • You can have everything prepped, cooked, and wrapped in half an hour, making it faster than most delivery options.
  • It tastes indulgent and restaurant-quality but uses straightforward ingredients you probably already have on hand.
  • The buttermilk soak transforms ordinary chicken breasts into something tender enough to rival any fast-food version.
02 -
  • Don't skip the buttermilk soak, even 30 minutes makes the chicken noticeably juicier and more flavorful than if you skip straight to coating.
  • Make sure your oil is hot enough before adding the chicken, otherwise the coating will absorb too much oil and turn soggy instead of crispy.
  • Avoid overloading the skillet, frying in batches keeps the temperature steady and ensures every piece comes out perfectly golden.
  • Warm your tortillas just before assembling so they stay pliable and don't crack when you roll them up.
03 -
  • Press the chicken firmly into the coating mixture and let it sit for a minute before frying, this helps the breading stick and creates an even crispier crust.
  • Use a thermometer to monitor your oil temperature, keeping it steady at 350°F ensures perfectly cooked chicken every time.
  • Drain the fried chicken on a wire rack set over paper towels instead of directly on the towels, this keeps the bottom from getting soggy.
  • If your Caesar dressing is thick, thin it with a splash of lemon juice or water so it drizzles easily and coats every bite.
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