Save to Pinterest The sizzle hit first, then the smell of garlic and paprika mixing with hot oil. I was standing at the stove on a Tuesday night, hungry and impatient, when I realized I could skip the restaurant and make my own version at home. The chicken turned golden faster than I expected, and by the time I rolled the first wrap, I knew this was going to be one of those recipes I'd make over and over. It tasted better than takeout, and I didn't have to wait in line.
I made these for my sister one afternoon when she stopped by unannounced. She stood in the kitchen watching me fry the chicken, skeptical at first, then quiet once she took the first bite. She asked for the recipe before she even finished eating. That's when I knew it was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, the buttermilk soak makes all the difference in texture.
- Buttermilk: This is what keeps the chicken juicy and helps the coating stick, don't skip the soak even if you're in a hurry.
- All purpose flour: The base of your crispy coating, it works with the breadcrumbs to create that golden crust.
- Breadcrumbs: Panko gives you extra crunch, but regular works fine if that's what you have on hand.
- Garlic powder: Adds a savory depth without overpowering the other flavors, a little goes a long way.
- Onion powder: Brings a subtle sweetness that balances the garlic and paprika.
- Smoked paprika: This is the secret ingredient that makes people ask what's in the coating, it adds a hint of smokiness.
- Salt and black pepper: Season the coating well so every bite tastes like something, not just fried flour.
- Vegetable oil: Use enough to get a good fry, the chicken should sizzle the moment it hits the pan.
- Large flour tortillas: Warm them up before you roll, cold tortillas crack and nobody wants that.
- Romaine lettuce: It stays crisp and doesn't wilt under the warm chicken, plus it has the right amount of crunch.
- Freshly grated Parmesan cheese: The pre grated stuff doesn't melt or taste the same, grate it yourself if you can.
- Caesar dressing: Use your favorite brand or make it from scratch, this is what ties everything together.
- Freshly ground black pepper: A final crack of pepper on top adds a little bite that wakes up the whole wrap.
- Lemon wedges: Optional but worth it, a squeeze of lemon brightens up the richness.
Instructions
- Marinate the chicken:
- Slice the chicken into strips and submerge them in buttermilk, then cover and refrigerate for at least 30 minutes. This step tenderizes the meat and helps the coating cling like it's supposed to.
- Prepare the coating:
- In a shallow dish, whisk together flour, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure it's evenly mixed so every piece of chicken gets the same flavor.
- Coat the chicken:
- Pull the chicken from the buttermilk and let the excess drip off, then press each strip into the flour mixture until it's fully covered. Don't be shy, pack it on.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and heat it over medium high until it reaches 350 degrees Fahrenheit. Test it with a pinch of flour, it should sizzle right away.
- Fry the chicken:
- Working in batches, lay the chicken strips in the hot oil without crowding the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through, then transfer to paper towels to drain.
- Warm the tortillas:
- Heat each tortilla in a dry skillet or microwave until soft and pliable. Cold tortillas will tear when you try to roll them.
- Assemble the wraps:
- Lay a tortilla flat and pile chopped romaine down the center, then top with crispy chicken strips, a sprinkle of Parmesan, and a generous drizzle of Caesar dressing. Add a crack of black pepper if you like.
- Roll and serve:
- Fold in the sides of the tortilla and roll it up tightly from the bottom, tucking as you go. Slice in half if you want, then serve right away with lemon wedges on the side.
Save to Pinterest One night I made these for dinner and had leftovers the next day. I ate one cold straight from the fridge standing at the counter, and it was still good. That's when I realized this recipe had crossed over into something I could count on, not just when it was fresh, but even the next day when I was too tired to cook again.
Making It Lighter
If you want to skip the frying, you can grill the chicken or bake it in the oven at 400 degrees until it's cooked through. You'll lose some of the crunch, but it still tastes great and you won't have to deal with all that oil. I've done it both ways depending on my mood and how much time I have, and honestly both versions disappear just as fast.
Add Ons That Work
I've thrown in cherry tomatoes, crispy bacon, and even avocado slices when I have them around. Each one adds a different layer, tomatoes bring acidity, bacon adds smoke, and avocado makes it creamier. Don't be afraid to customize based on what's in your fridge, this wrap is forgiving and it all works.
Storing and Reheating
If you have leftover fried chicken, store it separately from the other ingredients so it doesn't get soggy. You can reheat it in the oven at 375 degrees for about 10 minutes to bring back some of the crispiness. Assemble the wraps fresh when you're ready to eat, it only takes a minute and makes all the difference.
- Keep the chicken in an airtight container in the fridge for up to two days.
- Store the lettuce, cheese, and dressing separately so everything stays fresh.
- Warm the tortillas right before you assemble so they're soft and easy to roll.
Save to Pinterest This wrap has become one of those recipes I make when I want something satisfying without spending all night in the kitchen. It's quick, it's flavorful, and it always hits the spot.
Common Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in buttermilk up to 2 hours in advance for enhanced tenderness. Fry the strips just before assembly for optimal crispiness.
- → What's the best way to keep the tortillas warm?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds until pliable.
- → How do I make this wrap healthier?
Grill the chicken breasts instead of frying, use whole wheat tortillas, and opt for a lighter dressing like Greek yogurt-based Caesar or a vinaigrette alternative.
- → Can I make homemade Caesar dressing?
Absolutely. Blend mayonnaise, minced garlic, lemon juice, Worcestershire sauce, Parmesan cheese, and anchovies for authentic homemade dressing.
- → What oil is best for frying the chicken?
Use vegetable oil, canola oil, or peanut oil, which all have high smoke points around 350-400°F and won't impart unwanted flavors to the chicken.
- → How should I store leftovers?
Store fried chicken and lettuce separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh wraps as needed to maintain crispiness.