Save The sound of sizzling chicken in hot oil used to intimidate me until I realized it was just confidence I was missing, not skill. I made these wraps on a weeknight when I had leftover buttermilk and a craving for something crunchy and indulgent without leaving the house. The first batch came out so golden and crispy that I stood at the counter eating one before I even assembled the wraps. Now they show up on my table at least twice a month, sometimes for dinner, sometimes packed cold for lunch the next day.
I started making these for my roommate who worked late shifts and needed something filling that wasn't boring. She'd come home to a plate of warm wraps waiting on the counter, and we'd sit on the couch talking about our day while she ate. One night she told me these wraps were better than the ones from her favorite deli, and I've been chasing that compliment ever since. It became our ritual, a small act of care that didn't require much effort but meant everything.
Ingredients
- Boneless, skinless chicken breasts: I slice them into strips before marinating because thinner pieces soak up more buttermilk and cook faster without drying out.
- Buttermilk: This is what makes the chicken juicy and helps the breading stick like glue, so don't skip it even if you're tempted.
- All-purpose flour: The base of the coating that crisps up beautifully when it hits the hot oil.
- Breadcrumbs (panko or regular): Panko gives you extra crunch, but regular works fine if that's what you have on hand.
- Garlic powder, onion powder, smoked paprika: These three together create a savory, slightly smoky flavor that tastes like you spent way more time than you did.
- Salt and black pepper: Season generously because bland fried chicken is a tragedy no one should endure.
- Vegetable oil: You need enough to come up about an inch in the skillet so the chicken fries evenly on all sides.
- Large flour tortillas: Go for the soft, pliable kind that won't crack when you roll them up tight.
- Romaine lettuce: It stays crisp and doesn't wilt under the warm chicken like softer greens do.
- Freshly grated Parmesan cheese: The pre-grated stuff works, but fresh Parmesan melts slightly from the heat and tastes sharper.
- Caesar dressing: Store-bought is perfectly fine, but if you have homemade, it takes this wrap to another level.
- Lemon wedges (optional): A quick squeeze right before eating brightens everything up and cuts through the richness.
Instructions
- Marinate the chicken:
- Slice the chicken breasts into strips and submerge them in buttermilk in a covered bowl. Let them sit in the fridge for at least thirty minutes, though I've left them for two hours when I had time and the texture was even better.
- Prepare the breading:
- In a shallow dish, whisk together the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper until evenly mixed. This is your armor for the chicken, so make sure it's well seasoned.
- Coat the chicken:
- Pull each strip from the buttermilk, shake off the excess, and press it firmly into the flour mixture on all sides. I like to let the coated pieces sit for a minute before frying so the breading sticks better.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and heat it over medium-high until it reaches 350°F. If you don't have a thermometer, drop a pinch of flour in—if it sizzles immediately, you're ready.
- Fry the chicken:
- Working in batches so you don't crowd the pan, fry the strips for three to four minutes per side until they're deep golden and cooked through. Move them gently with tongs and let them drain on paper towels.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about fifteen seconds per side or wrap them in a damp towel and microwave for twenty seconds. Warm tortillas fold without tearing.
- Assemble the wraps:
- Lay a tortilla flat and pile chopped romaine down the center, then arrange a few chicken strips on top. Sprinkle Parmesan over everything and drizzle Caesar dressing in a zigzag pattern.
- Roll and serve:
- Fold the sides in first, then roll from the bottom up as tightly as you can without squeezing out the filling. Slice in half on the diagonal and serve with lemon wedges if you want a little brightness.
Save I brought these wraps to a potluck once, sliced into pinwheels and arranged on a platter, and they disappeared faster than anything else on the table. People kept asking if I ordered them from a restaurant, and I just smiled and said they were easier to make than they looked. That night I realized food doesn't have to be complicated to make people happy—it just has to taste good and be made with a little bit of care.
Making It Your Own
If frying feels like too much work or mess, you can absolutely grill the chicken instead and still get great flavor. I've also added crumbled bacon on top when I had some left over from breakfast, and it turned the wraps into something almost decadent. Some nights I throw in halved cherry tomatoes for a pop of color and sweetness, or swap the romaine for a mix of greens if that's what I have.
Storing and Reheating
The fried chicken keeps well in the fridge for up to three days in an airtight container, and I reheat it in a 375°F oven for about ten minutes to bring back some of the crispiness. I don't recommend assembling the wraps ahead of time because the lettuce wilts and the tortilla gets soggy, but you can prep all the components separately and build them fresh when you're ready. Cold leftover chicken also works surprisingly well in these wraps if you don't mind it chilled.
Serving Suggestions
I like to serve these with a handful of kettle-cooked potato chips on the side for extra crunch, or a simple cucumber salad dressed with vinegar if I want something lighter. A crisp white wine like Sauvignon Blanc pairs beautifully with the richness of the fried chicken and the tangy dressing. Sometimes I'll set out extra lemon wedges and hot sauce so everyone can customize their wrap to their liking.
- Add a few dashes of hot sauce to the Caesar dressing for a spicy kick.
- Use whole wheat or spinach tortillas if you want a little more color and fiber.
- Serve with sweet potato fries for a more filling meal.
Save These wraps have become my go-to when I want something satisfying without spending an hour in the kitchen. They're proof that a little crunch, some good seasoning, and a tight roll can turn simple ingredients into something you'll crave again and again.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in buttermilk overnight for extra tenderness. Once fried and cooled, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling your wrap.
- → What's the best way to keep the wrap from falling apart?
Warm your tortillas thoroughly before assembling to make them more pliable. Don't overfill—arrange ingredients in a tight line down the center, leaving about 2 inches on each side. Roll tightly and fold the sides in securely before wrapping the top and bottom.
- → How can I make this wrap healthier?
Substitute grilled chicken for fried chicken to reduce calories and fat. Use whole wheat tortillas instead of flour, increase the lettuce and vegetable content, and opt for a lighter dressing or Greek yogurt-based alternative.
- → Can I use a rotisserie chicken instead?
Absolutely. Shred or slice rotisserie chicken and warm it briefly. This saves cooking time while delivering similar flavors. You'll lose the crispy coating, but the overall wrap remains delicious and convenient.
- → What oil temperature is ideal for frying?
Heat oil to 350°F (175°C) for optimal results. This temperature ensures the chicken cooks through while developing a golden, crispy exterior. Use a thermometer for accuracy—oil that's too cool creates greasy chicken, while oil that's too hot burns the coating before the inside cooks.
- → Are there good side dishes to serve with this wrap?
Pair with crispy fries, sweet potato chips, or a fresh green salad. A cool beverage like iced tea, lemonade, or a crisp white wine like Sauvignon Blanc complements the rich Caesar dressing beautifully.