# What You’ll Need:
→ For the Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - Vegetable oil, for frying
→ For the Hot Honey
10 - ⅓ cup honey
11 - 1½ tablespoons hot sauce
12 - ½ teaspoon red pepper flakes
→ For the Caesar Salad
13 - 4 cups romaine lettuce, chopped
14 - ½ cup Caesar dressing
15 - ¼ cup grated Parmesan cheese
16 - ½ cup cherry tomatoes, halved
17 - 1 cup croutons
→ For the Wraps
18 - 4 large flour tortillas (10-inch)
# How To Make It:
01 - Place chicken strips in a bowl and cover with buttermilk. Let marinate for at least 15 minutes to tenderize.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly.
03 - Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the breadcrumb mixture, pressing firmly to adhere coating on all sides.
04 - Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 4–5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm just until blended, about 2 minutes. Remove from heat.
06 - Toss the fried chicken strips in the hot honey sauce until evenly coated.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes. Toss until lettuce is evenly coated with dressing. Add croutons and toss gently.
08 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable.
09 - Layer Caesar salad onto the center of each warmed tortilla. Top with hot honey chicken strips. Fold in the sides and roll up tightly from bottom to top.
10 - Slice each wrap in half diagonally and serve immediately while chicken is still crispy.
