# What You Need:
→ 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
→ Hot Honey Sauce
10 - ⅓ cup honey
11 - 1½ tablespoons hot sauce
12 - ½ teaspoon red pepper flakes
→ 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
→ Assembly
18 - 4 large flour tortillas (10-inch)
# Directions:
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, whisk together flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
03 - Remove chicken from buttermilk and dredge each strip thoroughly in the breadcrumb mixture, pressing gently to adhere coating.
04 - Heat 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 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat, stirring until just blended. Remove from heat.
06 - Transfer fried chicken strips to a bowl and toss with 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. 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 mixture down the center of each tortilla. Top with hot honey chicken strips. Fold in both sides and roll tightly from bottom to top, securing the filling.
10 - Slice each wrap in half diagonally and serve immediately while chicken remains crispy.
