Save My neighbor knocked on my door one Saturday holding a bag of romaine and asked if I had any chicken. Twenty minutes later, we were standing over my stove, frying up strips and laughing about how neither of us wanted to leave the house for lunch. That impromptu kitchen session turned into these wraps, and now they show up on my table at least twice a month. Theyre quick, satisfying, and somehow taste like youve put in way more effort than you actually have.
I made these for a casual dinner party once, setting up a little wrap station on the counter. Everyone built their own, and it turned into this fun, hands-on meal where people actually lingered in the kitchen instead of wandering off. One friend added bacon, another piled on extra Parmesan, and we all agreed it was the best kind of dinner, messy hands and all.
Ingredients
- Boneless, skinless chicken breasts: I slice them into strips before marinating so they cook faster and get more surface area for that golden crust.
- Buttermilk: This is what makes the chicken so tender and helps the coating stick beautifully, even if youre in a rush, 30 minutes does wonders.
- All-purpose flour: Combined with breadcrumbs, it creates a light, craggy coating that fries up perfectly crisp without feeling heavy.
- Breadcrumbs (panko or regular): Panko gives you extra crunch, but regular breadcrumbs work just fine if thats what you have on hand.
- Garlic powder, onion powder, smoked paprika: These three add subtle depth without overpowering the chicken, the paprika brings a hint of warmth and color.
- Salt and black pepper: Season generously here, the coating needs enough salt to flavor the chicken all the way through.
- Vegetable oil: Use enough to come up about an inch in the pan so the chicken fries evenly and gets crispy on all sides.
- Large flour tortillas: Warm them up first so they fold without cracking, I learned that the hard way after tearing three in a row.
- Romaine lettuce: The crunch is essential, it balances the richness of the chicken and dressing perfectly.
- Freshly grated Parmesan cheese: Freshly grated melts slightly into the warm chicken and tastes sharper than the pre-shredded kind.
- Caesar dressing: Store-bought is totally fine, but if you have homemade, it takes these wraps to another level.
- Freshly ground black pepper and lemon wedges: A little pepper on top and a squeeze of lemon right before eating brightens everything up.
Instructions
- Marinate the chicken:
- Slice the chicken breasts into strips and submerge them in buttermilk, then cover and refrigerate for at least 30 minutes. This step tenderizes the meat and gives the coating something to cling to.
- Prepare the coating:
- In a shallow dish, whisk together the flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Make sure its evenly mixed so every piece of chicken gets the same flavor.
- Coat the chicken:
- Pull each strip from the buttermilk, let the excess drip off, then press it into the flour mixture, turning to coat all sides. The coating should look thick and a little shaggy.
- Heat the oil:
- Pour about an inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350 degrees F. If you dont have a thermometer, drop a pinch of flour in, it should sizzle immediately.
- Fry the chicken:
- Working in batches so you dont overcrowd the pan, fry the chicken strips for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 20 seconds per side or wrap them in a damp towel and microwave for 30 seconds. They should be soft and pliable.
- Assemble the wraps:
- Lay a tortilla flat, pile chopped romaine down the center, top with a few chicken strips, sprinkle Parmesan generously, and drizzle Caesar dressing over everything. Add a grind of black pepper if you like.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half on the diagonal and serve right away with lemon wedges on the side.
Save One evening, I packed these wraps for a picnic and realized halfway through eating mine that theyd stayed crispy even after sitting for 20 minutes. My partner looked over and said, This is better than any drive-through, and I felt oddly proud. Its funny how a simple wrap can feel like a small victory when it turns out just right.
Making It Your Own
If youre not in the mood for frying, grilled chicken works beautifully here, just season it well and slice it thin. Ive also added chopped tomatoes and crispy bacon when I had them on hand, and both made the wraps feel a little more indulgent. Sometimes I throw in a handful of croutons for extra crunch, or swap the romaine for a mix of greens if thats whats in the fridge.
Pairing and Serving
These wraps are filling enough to stand alone, but I like serving them with a handful of kettle chips or a simple side salad. A crisp white wine like Sauvignon Blanc cuts through the richness of the Caesar dressing and fried chicken perfectly. On warmer days, iced tea or sparkling water with lemon feels just as good.
Storage and Leftovers
The chicken keeps well in the fridge for up to three days, and you can reheat it in the oven at 375 degrees F to bring back some of that crispiness. I dont recommend assembling the wraps ahead of time because the lettuce wilts and the tortilla gets soggy, but keeping the components separate works great. When youre ready to eat, just warm a tortilla, pile everything in, and roll it up fresh.
- Store the fried chicken in an airtight container lined with paper towels to absorb any moisture.
- Keep the Caesar dressing and Parmesan separate until youre ready to build the wrap.
- If you need to pack these for lunch, wrap them tightly in foil and keep them cool until youre ready to eat.
Save These wraps have become my go-to when I want something satisfying without spending the whole evening in the kitchen. Theyre messy, theyre flavorful, and they always hit the spot.
Kitchen Guide
- → Can I make the chicken ahead of time?
Yes, you can fry the chicken strips up to 2 hours ahead and reheat them in a 350°F oven for 5 minutes before assembling. Alternatively, marinate the chicken in buttermilk overnight for even more tenderness.
- → What's the best way to keep tortillas warm?
Wrap warm tortillas in a clean kitchen towel or place them in a tortilla warmer to keep them soft and pliable. You can also wrap them in foil and warm in a 200°F oven until ready to use.
- → How do I achieve extra crispy chicken?
For maximum crispiness, double-coat the chicken by dipping it back in the buttermilk and flour mixture a second time before frying. Keep your oil temperature at a steady 350°F to ensure even cooking and golden color.
- → Are there healthier cooking alternatives?
Grill marinated chicken breasts instead of frying for a lighter version with fewer calories. You can also bake breaded chicken at 400°F for about 20 minutes, flipping halfway through, for a crispy exterior without deep frying.
- → What can I add to customize these wraps?
Consider adding fresh tomato slices, crispy bacon strips, avocado, pickled onions, or jalapeños for extra flavor and texture. A drizzle of hot sauce or a spread of ranch dressing also works wonderfully.
- → How should I store leftovers?
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Assemble wraps fresh when ready to eat, as assembled wraps become soggy if stored. Reheat chicken in a 350°F oven before serving.