# What You’ll 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 - 1/2 teaspoon black pepper
09 - Vegetable oil for frying
→ Hot Honey
10 - 1/3 cup honey
11 - 1 1/2 tablespoons hot sauce
12 - 1/2 teaspoon red pepper flakes
→ Caesar Salad
13 - 4 cups romaine lettuce, chopped
14 - 1/2 cup Caesar dressing
15 - 1/4 cup grated Parmesan cheese
16 - 1/2 cup cherry tomatoes, halved
17 - 1 cup croutons
→ Assembly
18 - 4 large flour tortillas, 10-inch
# How to Make It:
01 - Place chicken strips in a bowl and cover with buttermilk. Allow to marinate for at least 15 minutes at room temperature.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Remove chicken from buttermilk and dredge each strip thoroughly in the breadcrumb mixture until completely coated.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry chicken strips for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm until blended, then remove from heat.
06 - Add fried chicken strips to the hot honey sauce and toss until evenly coated.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, cherry tomatoes, and croutons. Toss until well combined.
08 - Heat tortillas in a dry skillet over medium heat or microwave for 20-30 seconds to make them pliable.
09 - Layer Caesar salad mixture in the center of each tortilla. Top with hot honey chicken strips. Fold in the sides and roll tightly.
10 - Slice each wrap in half and serve immediately while warm.
