# 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 (e.g., Franks RedHot)
12 - ½ teaspoon red pepper flakes (optional)
→ 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 (optional)
17 - 1 cup croutons (optional)
→ For the Wraps
18 - 4 large flour tortillas (10-inch)
# Direction Steps:
01 - In a bowl, marinate the chicken strips in buttermilk for at least 15 minutes.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Dredge the marinated chicken strips in the breadcrumb mixture until well coated.
04 - Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 4–5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
05 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm over low heat until just blended. Remove from heat.
06 - Toss the fried chicken strips in the hot honey sauce until well coated.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes (if using). Toss to coat. Add croutons if desired.
08 - Warm the tortillas in a dry skillet or microwave to make them pliable.
09 - To assemble each wrap, layer Caesar salad onto the center of a tortilla. Top with hot honey chicken strips. Fold in the sides and roll up tightly.
10 - Slice in half and serve immediately.
