Save The first time I made hot honey chicken, my kitchen smelled like a fairground met a fancy bistro. My roommate wandered in, drawn by the sweet-spicy aroma, and ended up staying for dinner. Now it is the wrap we both beg for on busy weeknights when we want something that feels special but comes together fast.
Last summer I made these for a poolside picnic and they disappeared before anyone touched the chips. My friend Sarah actually asked if I would start a food truck after just one bite. There is something about that hot honey kick against cool creamy Caesar that makes people stop mid-conversation and reach for another.
Ingredients
- 2 large chicken breasts, cut into strips: Cutting them into even strips ensures they all cook at the same speed, so no piece dries out while another finishes
- 1 cup buttermilk: This tenderizes the chicken like magic and helps the coating stick perfectly every time
- 1 cup all-purpose flour: Creates the first layer of crunch that locks in the juices
- 1 cup panko breadcrumbs: These Japanese breadcrumbs give you that extra-crispy texture that regular breadcrumbs cannot match
- 1 teaspoon garlic powder: Garlic powder disperses more evenly than fresh garlic in the coating mixture
- 1 teaspoon smoked paprika: Adds a subtle smoky depth that makes the coating taste restaurant-quality
- 1 teaspoon salt: Essential for bringing out all the flavors in the breading
- ½ teaspoon black pepper: Adds just enough heat to complement the sweet honey later
- Vegetable oil, for frying: You want about half an inch in the pan so the chicken fries evenly
- ⅓ cup honey: The base of your glaze, use local honey if you can find it
- 1½ tablespoons hot sauce: Franks RedHot is classic, but use whatever hot sauce you love
- ½ teaspoon red pepper flakes: Optional but recommended if you want extra background heat
- 4 cups romaine lettuce, chopped: Cold, crisp lettuce is the perfect contrast to warm chicken
- ½ cup Caesar dressing: Homemade is great but store-bought works perfectly fine here
- ¼ cup grated Parmesan cheese: Adds that salty umami punch that makes Caesar dressing sing
- ½ cup cherry tomatoes, halved: Optional but they add a nice pop of color and freshness
- 1 cup croutons: Optional, but who says no to more crunch in a Caesar wrap
- 4 large flour tortillas (10-inch): Warm these up before wrapping or they will crack and split
Instructions
- Marinate the chicken:
- Place your chicken strips in a bowl and pour the buttermilk over them, making sure every piece is coated. Let them sit for at least 15 minutes while you prep everything else.
- Mix the coating:
- In a shallow dish, whisk together the flour, panko, garlic powder, smoked paprika, salt, and pepper until completely combined.
- Coat the chicken:
- Take each strip of chicken out of the buttermilk and press it firmly into the breadcrumb mixture. Make sure the coating adheres well and shake off any excess.
- Fry the chicken:
- Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken strips for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
- Make the hot honey:
- In a small saucepan over low heat, combine the honey, hot sauce, and red pepper flakes. Stir until just blended and warm, then remove from heat immediately so the honey does not separate.
- Glaze the chicken:
- Toss the crispy chicken strips in the hot honey sauce until every piece is evenly coated. Work quickly so the chicken stays crispy.
- Prepare the Caesar salad:
- In a large bowl, combine the romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes. Toss until everything is evenly coated with dressing. Add croutons if you are using them.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side or microwave them wrapped in damp paper towels for 20 seconds. This makes them pliable so they will not tear when you roll them.
- Assemble the wraps:
- Layer Caesar salad onto the center of each warm tortilla, top with hot honey chicken strips, fold in the sides, and roll up tightly from bottom to top.
- Serve immediately:
- Slice each wrap in half diagonally and serve right away while the chicken is still warm and crispy.
Save These wraps have become my go-to for Friday nights at home. Something about wrapping everything up in a tortilla makes dinner feel casual and fun, like a picnic right at the kitchen counter.
Making It Lighter
When I am trying to eat lighter but still want those bold flavors, I bake the chicken at 425°F for 20 minutes instead of frying. The coating still gets crispy, and the hot honey glaze works just as well.
Customizing the Heat
My brother cannot handle spice, so I skip the red pepper flakes and use just a tablespoon of hot sauce. For friends who love fire, I add an extra teaspoon of flakes and drizzle more hot sauce over the finished wrap.
Prep Ahead Tips
You can cut the chicken and mix the coating blend the night before. I even prep the Caesar salad ingredients separately and store them in containers, then just toss and dress when it is time to assemble.
- Warm your tortillas well or they will crack when you try to roll them
- Pat the fried chicken dry before tossing in hot honey to keep it crispy
- Slice wraps right before serving so they do not get soggy
Save Hope these wraps bring as much joy to your kitchen as they have to mine. Happy cooking.
Recipe FAQs
- → Can I make the chicken ahead of time?
Yes, you can prepare the crispy chicken and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F for about 8-10 minutes before tossing in the hot honey sauce.
- → How do I adjust the spice level?
Control the heat by varying the amount of hot sauce and red pepper flakes in the honey mixture. Start with less and taste as you warm it, then add more if desired. You can also drizzle extra sauce on individual wraps.
- → What are good alternatives to frying?
Bake the breaded chicken strips at 400°F for 15-18 minutes, turning halfway through, or use an air fryer at 375°F for 12-15 minutes. Both methods produce crispy results with less oil.
- → Can I use store-bought rotisserie chicken?
Absolutely. Shred or cube 2 cups of rotisserie chicken and warm it in the hot honey sauce for 2-3 minutes. This shortens prep time while maintaining the bold, spicy-sweet flavor profile.
- → Are there dairy-free options?
Replace the buttermilk with a plant-based milk mixed with lemon juice or vinegar. Substitute regular Caesar dressing with a vegan version, and omit the Parmesan or use a dairy-free alternative.
- → Why marinate the chicken in buttermilk?
Buttermilk tenderizes the chicken and helps the breading adhere better. The acid breaks down proteins, resulting in juicier, more flavorful meat with a crispier exterior when fried.