Hot Honey Chicken Caesar Wrap

The first time I made hot honey chicken was on a Tuesday night after a friend raved about it at dinner. I drizzled the spicy-sweet glaze over fried chicken and immediately understood the obsession. Wrapping it all up in a Caesar-salad-stuffed tortilla turned out to be the best way to contain the glorious mess.

My roommate walked in while I was frying the chicken and the smell had her hovering over the stove. We ended up eating two wraps standing up at the counter because waiting for plating seemed absurd. Now whenever I make these, someone inevitably appears in the kitchen asking what smells like heaven.

Ingredients

• 2 large chicken breasts, cut into strips: The buttermilk soak makes these tender enough to bite through without a struggle
• 1 cup buttermilk: Fifteen minutes is all you need but overnight makes them fall apart tender
• 1 cup all-purpose flour: Creates that first layer of crunch before the panko takes over
• 1 cup panko breadcrumbs: These Japanese breadcrumbs stay crispier longer than regular ones
• 1 teaspoon garlic powder: Don't skip this it builds depth in the crispy coating
• 1 teaspoon smoked paprika: The smokiness plays beautifully with the honey heat
• 1 teaspoon salt: Essential for bringing out all the flavors in the coating
• ½ teaspoon black pepper: Adds just enough background bite to the crust
• Vegetable oil, for frying: You want about half an inch in the pan so the chicken fries evenly
• ⅓ cup honey: The floral sweetness balances the heat perfectly
• 1½ tablespoons hot sauce: Frank's RedHot is classic but Sriracha adds garlic undertones
• ½ teaspoon red pepper flakes: Optional but worth it if you like extra warmth
• 4 cups romaine lettuce, chopped: Iceberg works too but romaine holds up better to the warm chicken
• ½ cup Caesar dressing: Homemade is ideal but store bought works in a pinch
• ¼ cup grated Parmesan cheese: The salty funk cuts through all the sweet and spicy elements
• ½ cup cherry tomatoes, halved: Optional but their brightness wakes up the whole wrap
• 1 cup croutons: Skip if you want less crunch but they add nice texture contrast
• 4 large flour tortillas (10-inch): Warm these first or they will crack when you roll

Instructions

Get that chicken soaking:

Pour the buttermilk over your chicken strips and let them hang out for at least fifteen minutes. This tenderizes the meat and helps the coating stick like a dream.

Mix up your crunch station:

Whisk together the flour panko garlic powder smoked paprika salt and pepper in a shallow dish until everything is evenly distributed. This is your golden ticket to perfectly seasoned crispy chicken.

Coat the chicken:

Grab each buttermilk soaked strip and press it firmly into the breadcrumb mixture. Shake off the excess and set them on a plate while you heat your oil.

Fry until golden perfection:

Heat about half an inch of oil in a large skillet over medium high until it shimmers. Fry the chicken in batches for four to five minutes per side until deep golden brown and cooked through. Drain on paper towels so the crust stays crisp.

Whisk the magic sauce:

Combine the honey hot sauce and red pepper flakes in a small saucepan over low heat. Stir until just blended and remove from heat the honey should stay runny not cook down.

Glaze time:

Toss your freshly fried chicken strips in the hot honey sauce until every piece is coated in that sweet spicy business. Work quickly so the chicken stays warm and crispy.

Build the Caesar:

Toss the romaine with Caesar dressing until every leaf is glossy. Fold in the Parmesan and cherry tomatoes then add croutons if you want extra crunch.

Warm your tortillas:

Heat each tortilla in a dry skillet for thirty seconds per side or wrap them in damp paper towels and microwave for twenty seconds. This prevents tragic cracking when you roll.

Roll it all up:

Pile Caesar salad down the center of each tortilla then top with a generous amount of hot honey chicken. Fold in the sides tightly and roll from bottom to top like a burrito.

Serve them up:

Slice each wrap in half on a diagonal and serve immediately while the chicken is still warm and the contrast between hot crispy chicken and cool lettuce is at its peak.

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These wraps have become my go to for dinner parties because everyone can customize their own spice level. Last summer I made a batch for a picnic and they disappeared before anyone even touched the sides. Something about that hot honey combination just makes people keep coming back for seconds.

Making It Lighter

After a particularly indulgent holiday season I tried air frying the chicken instead of deep frying and honestly the results shocked me. Spray the coated strips with olive oil spray and air fry at 400°F for about ten minutes flipping halfway through. You lose some of that deep fried crunch but keep all the flavor and your arteries will thank you.

Meal Prep Magic

I've learned through trial and error that you can meal prep these wraps but assembly matters. Store the fried hot honey chicken separately from the Caesar salad and tortillas then roll them fresh. The chicken reheates beautifully in a 350°F oven for ten minutes and somehow that second heating makes the hot honey coating even stickier and more addictive.

Customization Ideas

Sometimes I swap in grilled chicken strips when I want to skip the frying altogether. The hot honey still works its magic and you get a totally different texture that's equally satisfying in its own way.

• Add sliced avocado for creaminess that balances the heat
• Squeeze fresh lime juice over the Caesar for brightness
• Swap in blue cheese dressing if you want funkier vibes

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There is something deeply satisfying about eating a perfectly wrapped hand held meal where every bite contains all the flavors. These wraps hit that sweet spot between comfort food and something just special enough to feel like a treat.

Frequently Asked Recipe Questions

→ Can I bake the chicken instead of frying it?

Yes, absolutely. For a lighter version, coat the chicken strips in the breadcrumb mixture and bake at 400°F for 15-18 minutes until golden and cooked through, flipping halfway. The texture will be slightly less crispy but still delicious.

→ How spicy is the hot honey?

The spice level depends on your hot sauce choice and whether you add red pepper flakes. Start with less hot sauce and adjust to taste. You can always add more heat, but you can't remove it.

→ Can I make this ahead of time?

You can prepare components ahead—cook the chicken, make the hot honey, and assemble the salad separately. However, assemble the wraps just before serving to keep the tortillas soft and prevent sogginess.

→ What are good substitutes for Caesar dressing?

Try ranch, garlic aioli, or a Greek yogurt-based dressing for lighter options. A creamy avocado dressing also pairs wonderfully with the spicy chicken and hot honey.

→ How do I store leftovers?

Store cooked chicken and Caesar salad separately in airtight containers for up to 3 days. Keep the hot honey in a sealed container. Assemble fresh wraps when ready to eat for best results.

→ Can I use a different protein?

Yes, this works well with shrimp, pork tenderloin, or tofu. Adjust cooking times accordingly—shrimp needs only 2-3 minutes per side, while tofu should be pressed and pan-fried until crispy.