# What You'll Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - Vegetable oil for frying
→ Hot Honey
10 - ⅓ cup honey
11 - 1½ tablespoons hot sauce
12 - ½ teaspoon red pepper flakes
→ Caesar Salad
13 - 4 cups romaine lettuce, chopped
14 - ½ cup Caesar dressing
15 - ¼ cup grated Parmesan cheese
16 - ½ cup cherry tomatoes, halved
17 - 1 cup croutons
→ Wraps
18 - 4 large flour tortillas, 10-inch
# How-To Steps:
01 - Place chicken strips in a bowl and coat thoroughly with buttermilk. Allow to marinate for at least 15 minutes.
02 - In a shallow dish, whisk together flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Remove marinated chicken strips from buttermilk and dredge each piece in the breadcrumb mixture until fully coated on all sides.
04 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry chicken strips for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat, stirring occasionally until ingredients are blended. Do not boil.
06 - Transfer fried chicken strips to a large bowl and pour hot honey mixture over top. Toss thoroughly until all pieces are evenly coated.
07 - In a large bowl, combine chopped romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes. Toss until well coated. Add croutons if desired.
08 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
09 - Layer Caesar salad onto the center of each warm tortilla. Top with hot honey chicken strips. Fold sides inward and roll tightly from bottom to top.
10 - Slice each wrap diagonally in half. Serve immediately while chicken remains warm.
