Crispy Chicken Caesar Wrap (Printable)

Golden crispy chicken with fresh romaine, Parmesan, and creamy Caesar dressing wrapped 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 romaine lettuce, chopped
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:

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, shake off excess liquid, and coat each strip thoroughly in the flour mixture.
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 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 freshly ground 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 Advice:

01 -
  • It delivers restaurant quality crunch and flavor without leaving your kitchen.
  • The buttermilk soak makes the chicken so tender it practically melts under that crispy coating.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • It is endlessly customizable with bacon, tomatoes, or even a squeeze of lemon for brightness.
02 -
  • Do not skip the buttermilk soak, even if you are in a hurry, because it is the difference between tender chicken and dry, chewy strips.
  • Make sure your oil is hot enough before frying or the breading will soak up oil and turn greasy instead of crispy.
  • Assemble the wraps right before eating so the lettuce stays crunchy and the tortilla does not get soggy.
03 -
  • Press the breading onto the chicken firmly with your hands so it does not fall off when it hits the oil.
  • Let the fried chicken rest on paper towels for a minute before assembling so the wrap does not get greasy.
  • Warm your tortillas just until they are flexible, not hot, or they will wilt the lettuce when you roll them up.
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