Crispy Chicken Caesar Wrap (Printable)

Golden crispy chicken, fresh romaine lettuce, Parmesan cheese, and creamy Caesar dressing wrapped in a soft flour tortilla.

# 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 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 make it:

01 - Slice chicken breasts into strips and place in a bowl with buttermilk. Cover and refrigerate for 30 minutes to 2 hours for maximum tenderness.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Remove marinated chicken from buttermilk, shake off excess liquid, and thoroughly coat each strip in the flour mixture on all sides.
04 - Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
05 - Working in batches, fry coated chicken strips until golden brown and cooked through, approximately 3 to 4 minutes per side. Transfer to paper towels to drain.
06 - Warm flour tortillas in a dry skillet or microwave until pliable and ready for assembly.
07 - Lay each tortilla flat. Arrange chopped romaine lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing evenly over filling.
08 - Add freshly ground black pepper to taste, fold in the sides, and roll up tightly. Slice in half if desired.
09 - Transfer wraps to serving plates and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It turns your favorite salad into a handheld meal that actually fills you up and keeps you satisfied for hours.
  • The contrast between hot crispy chicken and cold crunchy lettuce creates a texture experience that feels almost indulgent.
  • Everything comes together in 30 minutes, making it perfect for nights when takeout feels too slow.
  • The buttermilk soak guarantees tender chicken even if you overcook it slightly, which has saved me more than once.
02 -
  • Do not skip the buttermilk soak, I tried once to save time and the chicken was noticeably tougher and less flavorful.
  • Keep your oil temperature steady, if it drops too low the coating absorbs oil and gets soggy instead of crispy.
  • Assemble these right before eating because the warm chicken will wilt the lettuce if they sit too long.
  • Press firmly when coating the chicken or the breading will fall off in the oil, leaving you with sad naked strips.
03 -
  • Use kitchen shears to cut the cooked chicken into smaller pieces right in the wrap for easier eating and better distribution.
  • Toast the tortilla lightly after warming for extra flavor and a sturdier wrap that does not get soggy as fast.
  • Double the chicken batch and freeze the coated uncooked strips on a baking sheet, then transfer to a bag for quick frying anytime.
  • A squeeze of fresh lemon juice over the lettuce before adding chicken brightens everything and balances the richness.
Return