Crispy Chicken Caesar Wrap (Printable)

Golden fried chicken, crisp romaine, Parmesan, and Caesar dressing combined in a soft flour tortilla for a satisfying 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 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

→ Wrap Assembly

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

# How-To Steps:

01 - Slice chicken breasts lengthwise into 1/4-inch thick strips. Place strips in a bowl and cover completely with buttermilk. Cover bowl and refrigerate for 30 minutes minimum, or up to 2 hours for enhanced tenderness.
02 - In a shallow dish, whisk together flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly distributed.
03 - Remove chicken from buttermilk, allowing excess liquid to drip back into bowl. Working one strip at a time, dredge thoroughly in flour mixture, ensuring complete coverage on both sides.
04 - Pour approximately 1 inch of vegetable oil into a large skillet and heat over medium-high heat until temperature reaches 350°F. Test readiness by inserting a breading fragment—it should sizzle immediately upon contact.
05 - Carefully place breaded chicken strips into hot oil in a single layer without crowding. Fry for 3 to 4 minutes per side until exterior achieves deep golden-brown color and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
06 - Place tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 45 seconds until pliable and warm.
07 - Lay each tortilla flat on work surface. Distribute 1 cup chopped romaine down center of each tortilla. Top lettuce with one-quarter of the crispy chicken strips. Sprinkle 2 tablespoons Parmesan cheese over chicken and drizzle 2 tablespoons Caesar dressing across filling.
08 - Add fresh ground black pepper to desired taste. Fold in left and right sides of tortilla approximately 2 inches, then roll up tightly from bottom to top, maintaining tension to prevent filling from escaping. Slice diagonally in half if preferred.
09 - Arrange wrapped halves on serving plate immediately while chicken remains warm and crispy. Serve alongside lemon wedges for flavor enhancement.

# Expert Tips:

01 -
  • The chicken stays juicy inside while the crust shatters with every bite, no dry or rubbery texture here.
  • Everything comes together in half an hour, so its faster than most delivery and tastes like you put in real effort.
  • You can make it lighter or richer depending on your mood, swap grilled chicken or pile on bacon without changing the core recipe.
02 -
  • If your oil isnt hot enough, the coating will soak up grease and turn soggy instead of crispy.
  • Dont skip warming the tortillas, cold ones crack and ruin the whole wrap before you even get to eat it.
  • Let the fried chicken rest on paper towels for a minute so the crust sets and doesnt steam itself soft.
03 -
  • Press the chicken into the flour mixture twice for an extra thick crust that stays put during frying.
  • Add a pinch of cayenne to the coating if you want a subtle kick that sneaks up on you.
  • Use kitchen shears to slice the cooked chicken while its still hot, it cuts cleaner than a knife and keeps the crust intact.
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