📝 About This Recipe
This recipe elevates the classic Caesar salad into a portable, fast-food masterpiece by swapping standard grilled poultry for ultra-crispy, buttermilk-brined fried chicken. Wrapped in a toasted flour tortilla, the contrast between the hot, crunchy chicken and the cold, crisp romaine lettuce creates a sensory experience that is both comforting and fresh. It is finished with a punchy, garlic-forward dressing and a shower of salty Parmesan, making it the perfect gourmet upgrade to a lunchtime staple.
🥗 Ingredients
The Crispy Chicken
- 2 large Chicken Breast (sliced into 1-inch thick strips)
- 1 cup Buttermilk (for brining)
- 1.5 cups All-purpose Flour
- 1/4 cup Cornstarch (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 3 cups Vegetable Oil (for frying)
The Caesar Base
- 4 cups Romaine Lettuce (washed and roughly chopped)
- 1/2 cup Parmesan Cheese (freshly shaved or grated)
- 1 cup Croutons (crushed slightly for better texture in the wrap)
The Dressing & Assembly
- 1/2 cup Caesar Dressing (high-quality creamy variety)
- 1 tablespoon Lemon Juice (to brighten the flavors)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 large Flour Tortillas (10-12 inch 'Burrito' size)
👨🍳 Instructions
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1
Place chicken strips in a bowl and cover with buttermilk. Let marinate for at least 20 minutes (or up to 2 hours) to tenderize the meat.
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2
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, and a generous pinch of salt and pepper.
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3
Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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4
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing down to ensure a thick coating.
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5
Fry the chicken in batches for 5-6 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F.
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6
Transfer fried chicken to a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.
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7
In a small bowl, whisk the Caesar dressing with the fresh lemon juice and black pepper to create a more vibrant 'chef-style' sauce.
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8
In a large mixing bowl, toss the chopped romaine, shaved Parmesan, and crushed croutons with half of the dressing until evenly coated.
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9
Warm the tortillas in a dry pan or microwave for 15 seconds until pliable. This prevents them from cracking during folding.
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10
Spread a small spoonful of the remaining dressing in the center of each tortilla.
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11
Layer a generous heap of the dressed salad onto the tortilla, then top with 2-3 strips of the hot fried chicken.
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12
Fold the sides of the tortilla inward, then roll tightly from the bottom up to create a compact wrap.
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13
Optional: Place the finished wrap seam-side down in a hot pan for 30 seconds to sear the edge shut and add a final crunch to the exterior.
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14
Slice diagonally and serve immediately while the chicken is still hot and the lettuce is crisp.
💡 Chef's Tips
Always use a wire rack for draining fried chicken; paper towels can trap steam and soften the crust. Lightly crushing the croutons ensures you get a bit of crunch in every bite without large pieces poking through the tortilla. If the dressing is too thick, add a teaspoon of water or olive oil to help it coat the greens evenly. Ensure your lettuce is very dry after washing; moisture is the enemy of a great wrap and will make it soggy. For a spicy kick, add a teaspoon of buffalo sauce to the dressing mixture.
🍽️ Serving Suggestions
Serve with a side of extra-crispy sweet potato fries or classic sea salt potato chips. Pairs beautifully with a cold, crisp Sauvignon Blanc or a light Lager. Offer a small ramekin of extra Caesar dressing or a spicy aioli for dipping. A side of pickled red onions adds a wonderful acidic contrast to the rich fried chicken. Fresh fruit salad makes a light and refreshing accompaniment to balance the savory flavors.