Crispy Chicken Caesar Wrap (Print Version)

Golden crispy chicken, fresh romaine, Parmesan, and creamy Caesar dressing wrapped in soft flour tortillas for a quick meal.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1/2 cup breadcrumbs (panko or regular)
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

→ 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 - Optional: lemon wedges, for serving

# How to Make It:

01 - Cut chicken breasts into strips and immerse them in buttermilk. Cover and refrigerate for at least 30 minutes or up to 2 hours for optimal tenderness.
02 - Combine flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow dish.
03 - Remove chicken strips from buttermilk, allowing excess liquid to drip off. Thoroughly dredge each strip in the seasoned flour mixture.
04 - Pour vegetable oil to 1-inch depth into a large skillet and heat over medium-high until it reaches 350°F (175°C).
05 - Fry chicken strips in batches, turning occasionally, until golden brown and cooked through, approximately 3 to 4 minutes per side. Drain on paper towels.
06 - Gently warm the flour tortillas in a dry skillet or microwave until flexible.
07 - Lay each tortilla flat, place chopped romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, then drizzle Caesar dressing evenly over.
08 - Add freshly ground black pepper to taste. Fold sides inward and roll tightly to form wraps. Slice in half if desired and serve immediately with optional lemon wedges.

# Additional Tips::

01 -
  • The chicken stays tender and juicy inside while the crust crackles under your teeth—buttermilk is the secret I wish I'd known sooner.
  • Everything comes together in 30 minutes flat, which means dinner can happen on a random Tuesday without the usual scramble.
  • It's satisfying enough to feel like a treat but casual enough to eat with one hand, standing in your kitchen.
02 -
  • If your oil isn't hot enough, the coating will absorb oil instead of crisping—you want that immediate, vigorous sizzle when chicken hits the pan.
  • Don't skip the buttermilk soak; regular milk just doesn't have the acidity needed to break down the chicken proteins and tenderize them properly.
  • Chicken strips continue cooking for about a minute after they leave the oil, so pull them when they're just a shade before where you think they should be.
03 -
  • Slice your chicken breasts horizontally before cooking, which gives you more surface area to crisp and ensures they cook through evenly.
  • The panko-to-flour ratio creates the crispiest coating—don't be tempted to skip the breadcrumbs or you'll miss that incredible texture.
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