Save My kitchen smelled like a county fair the afternoon I decided to marry fried chicken with Caesar salad in a tortilla. I had leftover buttermilk from biscuits and a jar of honey that needed using, and somewhere between the sizzle of oil and the first bite, I realized I'd stumbled onto something worth repeating. The crunch, the heat, the cool lettuce, it all made sense in a way that felt both reckless and right. Now it's my go-to when I want something satisfying without the fuss of plating.
I first made these for a group of friends on a Sunday afternoon when everyone was too hungry to wait for a proper meal. We assembled them assembly-line style, each person adding their own amount of hot honey and lettuce, laughing at how messy they got. One friend folded hers so tight it looked like a burrito, another left his open like a taco. They disappeared in minutes, and someone asked if I'd make them again next week.
Ingredients
- Chicken breasts: Cutting them into strips ensures even cooking and maximum crispy surface area, plus they fit beautifully inside a wrap without awkward chunks.
- Buttermilk: This tenderizes the chicken and helps the breading stick like glue, giving you that satisfying crunch with every bite.
- Panko breadcrumbs: Their larger, airier texture creates a crispier crust than regular breadcrumbs, and they hold up well even after tossing in sauce.
- Honey: The base of your hot honey, it caramelizes slightly when warmed and balances the heat with natural sweetness.
- Hot sauce: Franks RedHot is my favorite here for its vinegary tang, but any hot sauce you love will work just fine.
- Romaine lettuce: Sturdy enough to stay crisp inside the wrap and mild enough to let the chicken shine without wilting under heat.
- Caesar dressing: The creamy, garlicky backbone of the salad, it cools down the spice and ties everything together.
- Parmesan cheese: Adds a salty, nutty punch that plays beautifully with both the dressing and the hot honey.
- Flour tortillas: Large and pliable, they hold everything without tearing and give you enough room to fold a proper wrap.
Instructions
- Soak the chicken:
- Submerge your chicken strips in buttermilk and let them sit for at least 15 minutes. This step makes the meat tender and gives the breading something to cling to.
- Prepare the breading:
- Mix flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish. The panko gives you that audible crunch, while the spices add depth without overwhelming the hot honey later.
- Coat the chicken:
- Lift each strip from the buttermilk, letting excess drip off, then press it into the breadcrumb mixture until fully covered. Don't be shy, pack it on for maximum crispiness.
- Fry until golden:
- Heat about half an inch of oil in a large skillet over medium-high heat until shimmering. Fry the chicken strips in batches, turning once, until they're deep golden and cooked through, about 4 to 5 minutes per side.
- Make the hot honey:
- Warm honey, hot sauce, and red pepper flakes in a small saucepan over low heat, stirring until smooth. Remove from heat and let it cool slightly so it thickens just enough to coat the chicken.
- Toss the chicken:
- Drop your fried chicken strips into the warm hot honey and toss until every piece is glossy and sticky. The heat from the chicken helps the sauce cling beautifully.
- Build the Caesar salad:
- Combine chopped romaine, Caesar dressing, Parmesan, and cherry tomatoes in a large bowl. Toss until every leaf is lightly coated, then fold in croutons if you're using them.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds per side or microwave briefly. This makes them soft and pliable, so they roll without cracking.
- Assemble the wraps:
- Lay a tortilla flat, pile Caesar salad down the center, then top with hot honey chicken strips. Fold in the sides, then roll tightly from the bottom up.
- Slice and serve:
- Cut each wrap in half on the diagonal and serve immediately while the chicken is still warm and the lettuce is crisp.
Save The first time I made these for my partner, he ate two in a row and declared them better than any wrap he'd ever ordered out. I watched him lick hot honey off his fingers and realized that sometimes the best recipes are the ones that make you forget about forks and napkins. These wraps don't need to be fancy, they just need to be delicious, and that's exactly what they are.
How to Get the Crispiest Chicken
The secret is in the double coating and the oil temperature. After dredging in the breadcrumb mixture, press the coating firmly onto the chicken so it adheres, then let the strips rest on a wire rack for a few minutes before frying. This helps the breading set and prevents it from falling off in the oil. Make sure your oil is hot enough (around 350°F) so the chicken fries quickly and doesn't absorb too much oil, which keeps the coating light and crunchy instead of greasy.
Customizing Your Hot Honey
The beauty of hot honey is that you control the heat. Start with the amounts listed, then taste and adjust, adding more hot sauce if you like serious spice or dialing it back if you're serving kids. I've added a splash of apple cider vinegar for tang, a pinch of cayenne for extra kick, and even a tiny drizzle of sesame oil for a subtle nutty note. Once you get the base down, it becomes a playground for your taste buds.
Making It Lighter or Ahead
If you want to skip the frying, coat the chicken strips as directed and bake them on a wire rack set over a baking sheet at 425°F for about 20 minutes, flipping halfway through. You can also use an air fryer at 400°F for 12 to 15 minutes, shaking the basket once. Both methods give you crispy chicken without the oil, though the texture won't be quite as crunchy as fried.
- Fry or bake the chicken up to a day ahead and reheat it in the oven to crisp it back up.
- Make the hot honey in advance and store it in a jar at room temperature for up to a week.
- Prep the Caesar salad components separately and toss them together right before assembling the wraps.
Save These wraps have become my answer to the question of what to make when I want something fast, flavorful, and fun. They're messy, satisfying, and gone before you know it.
Common Questions
- → Can I bake the chicken instead of frying it?
Yes, for a lighter version, arrange the breaded chicken on a baking sheet and bake at 400°F for 15–18 minutes until golden and cooked through. You can also use an air fryer at 375°F for 12–15 minutes for similar crispy results with less oil.
- → How do I adjust the spice level of the hot honey?
Start with less hot sauce and red pepper flakes, then taste and add more until you reach your desired heat level. If it's too spicy, add more honey to balance the flavors. You can also reduce the hot sauce to 1 tablespoon for a milder version.
- → What are good alternatives to Caesar dressing?
Try ranch, garlic aioli, or a homemade lemon vinaigrette for different flavor profiles. You can also use Greek yogurt mixed with Caesar seasoning for a lighter, tangier option that pairs well with the spicy chicken.
- → Can I prepare this in advance?
Cook and refrigerate the chicken up to 2 days ahead, then reheat gently before assembly. Prepare the Caesar salad separately and assemble wraps just before serving to keep tortillas soft and prevent sogginess.
- → What tortilla options work best?
Large 10-inch flour tortillas work great, but you can also use whole wheat, spinach, or gluten-free varieties depending on dietary preferences. Warm tortillas before filling to make them more pliable and easier to roll without cracking.
- → How do I store leftovers?
Keep cooked chicken in an airtight container for up to 3 days. Store hot honey separately to prevent the tortillas from getting soggy. Reheat chicken gently and assemble fresh wraps when ready to eat for best texture and flavor.