Save The kitchen smelled like garlic and hot oil, and I was standing there with a plate of golden chicken strips that had turned out better than I expected. I'd been craving something handheld and filling, but ordering out felt lazy. So I grabbed a tortilla, some lettuce, and that half-empty bottle of Caesar dressing from the fridge. What started as a lazy dinner experiment became the wrap I now make every time I need something fast, satisfying, and just a little indulgent.
I made these wraps for my sister one Saturday afternoon when she came over complaining about meal prep burnout. She sat at the counter, watched me fry the chicken, and said it smelled better than any drive-thru. We ate them standing up, still warm, with lemon squeezed over the top. She texted me the next week asking for the recipe, which made me realize I'd never actually written it down until then.
Ingredients
- Boneless, skinless chicken breasts: These fry up tender and juicy, especially after soaking in buttermilk, which breaks down the protein and keeps everything moist.
- Buttermilk: The secret to crispy, flavorful chicken is the buttermilk soak, it tenderizes and adds a subtle tang that pairs perfectly with Caesar dressing.
- All-purpose flour and breadcrumbs: The double coating gives you that satisfying crunch, panko works best if you want extra texture.
- Garlic powder, onion powder, smoked paprika: These bring warmth and depth without overpowering the chicken, the paprika adds a hint of smokiness.
- Salt and black pepper: Season generously, the coating needs enough salt to taste right after frying.
- Vegetable oil: Use enough to come up about an inch in the pan, it keeps the temperature steady and the chicken crispy.
- Large flour tortillas: Soft and pliable, these hold everything together without tearing when you roll them up tight.
- Romaine lettuce: It stays crisp and doesn't wilt as fast as other greens, plus it has that classic Caesar crunch.
- Freshly grated Parmesan cheese: Grate it yourself if you can, the pre-shredded stuff doesn't melt or taste quite the same.
- Caesar dressing: Store-bought works great, but homemade takes it to another level if you have the time.
- Lemon wedges: A squeeze of fresh lemon at the end brightens everything up and cuts through the richness.
Instructions
- Marinate the chicken:
- Slice the chicken breasts into strips and submerge them in buttermilk, then cover and refrigerate for at least 30 minutes. The longer you let it sit, the more tender and flavorful the chicken becomes.
- Prepare the coating:
- In a shallow dish, whisk together flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. This mixture should smell savory and look evenly mixed.
- Coat the chicken:
- Pull each strip from the buttermilk, shake off the excess, and press it firmly into the flour mixture on both sides. Make sure every inch is covered so the coating sticks and crisps up evenly.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F. You can test it by dropping in a pinch of flour, it should sizzle immediately.
- Fry the chicken:
- Working in batches, carefully lay the coated chicken strips into the hot oil without crowding the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a plate lined with paper towels.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp towel and microwave for 20 seconds. They should be soft and easy to fold.
- Assemble the wraps:
- Lay a tortilla flat, pile chopped romaine down the center, add a few crispy chicken strips, sprinkle Parmesan on top, and drizzle with Caesar dressing. Finish with a crack of black pepper if you like.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to seal everything inside. Slice in half on the diagonal and serve right away with lemon wedges on the side.
Save There was one night I made these for a group of friends who had just finished helping me move furniture. Everyone was tired and hungry, and I threw these together in under 30 minutes. They devoured them so fast I barely got one for myself. Someone said it was the best thing they'd eaten all week, and I realized that sometimes the simplest meals are the ones people remember.
Making It Lighter
If you want to skip the frying, you can grill or bake the chicken instead. Season the strips with the same spices, brush them with a little oil, and grill over medium-high heat for about 5 minutes per side. The wrap won't have that deep-fried crunch, but it'll still be flavorful and satisfying, especially if you toast the tortilla lightly before assembling.
Add-Ins and Variations
I've added crispy bacon, diced tomatoes, and even thinly sliced red onion to these wraps depending on what's in the fridge. Avocado slices are another great addition if you want something creamy to balance the tangy dressing. You can also swap the romaine for kale or spinach, though romaine really does give you that classic Caesar texture.
Storage and Serving
These wraps are best eaten fresh, but if you need to prep ahead, keep the fried chicken, lettuce, and tortillas separate until you're ready to assemble. The chicken will stay crispy for a few hours if you store it uncovered on a wire rack. If you're packing them for lunch, wrap them tightly in foil or parchment and keep the dressing on the side to prevent sogginess.
- Serve with a side of sweet potato fries or a simple green salad.
- Pair with a crisp white wine like Sauvignon Blanc or a cold beer.
- Leftovers can be reheated in the oven at 375°F for about 10 minutes to crisp up the chicken again.
Save This wrap has become my go-to whenever I need something quick, filling, and a little bit special. It's proof that you don't need a fancy recipe to make something that feels like a treat.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in buttermilk up to 2 hours in advance for extra tenderness. Coat and fry just before assembly for the crispiest texture.
- → What's the best way to keep tortillas warm?
Wrap tortillas in a clean kitchen towel after warming them in a dry skillet or microwave. This keeps them pliable and prevents them from drying out during assembly.
- → How can I make this lighter?
Substitute grilled or pan-seared chicken breast for the fried version. You'll maintain wonderful flavor while reducing fat content and calories.
- → What temperature should the oil reach for frying?
Heat oil to 350°F (175°C). This temperature ensures the coating becomes golden and crispy while the chicken cooks through without burning the exterior.
- → Can I make homemade Caesar dressing?
Absolutely. Homemade dressing allows you to control sodium and adjust flavors to preference. Combine mayo, anchovies, garlic, lemon juice, Worcestershire sauce, and Parmesan for an authentic version.
- → What wine pairs well with this wrap?
A crisp Sauvignon Blanc complements the creamy dressing and fried chicken beautifully. The acidity cuts through richness and refreshes your palate between bites.