Crispy Chicken Caesar Wrap (Printable)

Satisfying wrap with golden crispy chicken, fresh romaine lettuce, Parmesan cheese, and creamy Caesar dressing in a soft 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 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 Steps:

01 - Slice chicken breasts into strips. Place in a bowl with buttermilk, cover, and refrigerate for 30 minutes to 2 hours for enhanced tenderness.
02 - In a shallow dish, combine flour, breadcrumbs, garlic powder, onion powder, smoked 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 (175°C).
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 to fold.
07 - Lay each tortilla flat. Arrange lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the filling.
08 - Add a sprinkle of black pepper if desired. Fold in the sides and roll up tightly into a wrap.
09 - Slice wraps in half if desired and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The buttermilk soak makes the chicken so tender it practically falls apart when you bite into it.
  • Everything comes together in half an hour, but it tastes like you spent all afternoon in the kitchen.
  • The crunch of the chicken against the cool lettuce and creamy dressing is the kind of contrast that keeps you reaching for another bite.
  • It holds up well if you need to wrap it tight and take it with you, no fork required.
02 -
  • If the oil is not hot enough, the breading will fall off and the chicken will be greasy, so wait until it reaches 350°F before adding anything.
  • Do not skip warming the tortillas or they will crack the moment you try to fold them, and your filling will spill out onto the counter.
  • Let the fried chicken rest on paper towels for a minute before adding it to the wrap so it stays crispy instead of steaming and going soft.
03 -
  • Press the breading onto the chicken with your palms after dredging so it does not fall off in the oil.
  • Let the buttermilk come to room temperature before soaking if you forgot to plan ahead, it still tenderizes the meat.
  • Use a cast iron skillet if you have one because it holds heat better and gives you a more even fry.
  • Double the chicken and freeze half of the breaded uncooked strips on a sheet pan, then transfer to a bag once frozen so you can fry them straight from the freezer next time.
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