Hot Honey Chicken Caesar Wrap

The first time I made these wraps, I was running late for a potluck and threw everything together in a panic. My friend took one bite and immediately asked for the recipe, convinced I'd been planning it for days. There's something about that hot honey hitting crispy chicken that makes people forget you started cooking twenty minutes ago.

Last summer, my teenage nephew claimed he "hated Caesar salad" until I made these wraps for dinner. He watched me toss the chicken in that glossy hot honey mixture and suddenly decided salad might be worth trying. Now he requests them every time he visits, and I've caught him making extra hot honey just to drizzle on leftovers.

Ingredients

• Chicken breasts: Cutting them into strips helps them cook evenly and makes assembly so much easier
• Buttermilk: This tenderizes the meat and helps the coating stick, but regular milk with vinegar works in a pinch
• Panko breadcrumbs: The secret to that extra crunch that regular breadcrumbs just can't deliver
• Smoked paprika: Adds a subtle smoky depth that balances the honey's sweetness
• Honey and hot sauce: Adjust the ratio based on your heat tolerance, I usually go heavier on the honey
• Romaine lettuce: Sturdier than other greens, so it won't wilt under the warm chicken
• Flour tortillas: Warm them up before wrapping to prevent cracking and tears

Instructions

Marinate the chicken:

Let those strips soak in buttermilk while you prep everything else, trust me, it makes a huge difference in tenderness

Set up your coating station:

Mix the flour, panko, and spices in a shallow dish until well combined, this is going to be your crispy exterior

Coat the chicken:

Press each strip firmly into the crumb mixture, shaking off any excess so the coating doesn't get too thick

Fry until golden:

Work in batches and don't overcrowd the pan, you want that beautiful golden brown color on all sides

Make the hot honey:

Warm the honey and hot sauce together just until blended, heating it too long will make it crystallize

Coat the chicken:

Toss the fried strips in the hot honey while they're still hot so the sauce really sticks

Prep the Caesar salad:

Toss the lettuce with dressing until every leaf is coated, but not drowning

Warm the tortillas:

A quick 30 seconds in a dry skillet makes them pliable and easier to roll

Assemble the wraps:

Pile the salad down the center, top with chicken, and fold the sides in tightly before rolling

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My roommate used to request these wraps every Friday night after our weekly grocery runs. We'd sit on the kitchen floor eating them straight from the foil, too tired to set the table but happy to have something so satisfying. Now whenever I smell hot honey and frying chicken, I think of those messy, wonderful Friday nights.

Making It Your Own

I started swapping in grilled chicken during summer when I didn't want to heat up the kitchen with frying. The smoky grill marks actually add another layer of flavor that works beautifully with the hot honey. You can also use rotisserie chicken in a pinch, just warm it up before tossing in the sauce.

The Perfect Caesar Balance

After years of making these, I've learned that homemade Caesar dressing transforms this wrap entirely. Store-bought works fine, but whisking together some olive oil, lemon juice, garlic, anchovy paste, and Worcestershire sauce takes five minutes and tastes infinitely better. The key is getting that emulsion right so it coats the lettuce evenly.

Wrap Assembly Secrets

The biggest mistake I see people make is overstuffing their wraps, which leads to everything falling out on the first bite. Layer your ingredients in a compact line down the center, leaving about two inches on each side for folding. Tightly roll from the bottom, tucking the fillings in as you go, and wrap them in foil to hold everything together until you're ready to eat.

• Warm your tortillas in batches so they stay pliable
• Let the chicken rest for two minutes after coating so the sauce sets
• Serve wraps immediately while the chicken is still warm and crispy

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These wraps have become my go-to for feeding a crowd without spending all day in the kitchen, and they never fail to make people feel taken care of.

Recipe Questions & Answers

→ Can I bake the chicken instead of frying?

Yes, bake at 400°F for 20-25 minutes, flipping halfway until golden and cooked through. Air frying at 375°F for 12-15 minutes also works well.

→ How do I make the hot honey less spicy?

Reduce the hot sauce to 1 tablespoon or omit entirely for a milder version. You can also skip the red pepper flakes to dial back the heat further.

→ Can I prepare components ahead of time?

Fry chicken up to 2 days ahead and reheat in a 350°F oven for 10 minutes. Store hot honey separately and warm before tossing. Assemble wraps just before serving to prevent sogginess.

→ What can I substitute for Caesar dressing?

Ranch, blue cheese, or garlic aioli all work beautifully with the hot honey chicken. For a lighter option, try Greek yogurt mixed with lemon and herbs.

→ Are these wraps freezer-friendly?

It's best to freeze components separately: cooked chicken for up to 3 months, tortillas for 6 months. Thaw and assemble fresh rather than freezing completed wraps.

→ How do I prevent soggy wraps?

Pat chicken dry after coating with hot honey. Layer lettuce between chicken and tortilla to create a barrier. Serve immediately after assembly for optimal texture.