Crispy Chicken Caesar Wrap (Printable)

Golden crispy chicken with fresh romaine, Parmesan cheese, and creamy Caesar dressing in a soft flour 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 or regular 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

# Steps:

01 - Slice chicken breasts into strips. Place in a bowl with buttermilk, cover, and refrigerate for 30 minutes or up to 2 hours for enhanced tenderness.
02 - In a shallow dish, combine flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
03 - Remove chicken from buttermilk, shaking off excess liquid. 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 - Working in batches, fry chicken strips, 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 chopped lettuce in the center, top with crispy chicken strips, sprinkle Parmesan cheese, and drizzle Caesar dressing over the top.
08 - Add a sprinkle of black pepper if desired.
09 - Fold in the sides and roll up tightly into a wrap. Slice in half if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The buttermilk soak makes the chicken unbelievably tender even if you slightly overcook it.
  • Everything comes together in thirty minutes, which feels like a small miracle on busy nights.
  • The contrast between crispy, hot chicken and cold, crunchy lettuce is genuinely addictive.
  • You can make the chicken ahead and reheat it in the oven without losing much crispiness.
02 -
  • Don't skip the buttermilk soak—I tried once with plain milk and the chicken was noticeably tougher and the breading didn't cling as well.
  • Make sure your oil is hot enough before frying or the breading will absorb too much oil and turn greasy instead of crispy.
  • Let the fried chicken rest on paper towels for at least a minute so excess oil drains off and the coating stays crunchy.
03 -
  • Press the breading onto the chicken firmly with your hands and let it rest for a minute before frying—it helps the coating stay put instead of floating off in the oil.
  • If your Caesar dressing is too thick, thin it with a teaspoon of water or lemon juice so it drizzles easily and coats every bite.
  • Don't roll the wraps too tight or they'll split, but don't roll them too loose either or everything falls out—aim for snug but forgiving.
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