# 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
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
# How To Make It:
01 - Place chicken strips in a bowl and submerge in buttermilk. Allow to marinate for at least 15 minutes.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. Mix until evenly distributed.
03 - Remove chicken strips from buttermilk and dredge thoroughly in the breadcrumb mixture, ensuring complete coverage on all sides.
04 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry chicken strips 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 occasionally until blended. Remove from heat.
06 - Add fried chicken strips to the hot honey mixture and toss until fully coated.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, cherry tomatoes, and croutons. Toss until evenly coated.
08 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds to make pliable.
09 - Place each tortilla on a flat surface. Layer Caesar salad mixture down the center, top with hot honey chicken strips. Fold in sides and roll tightly from bottom to top.
10 - Slice each wrap in half diagonally and serve immediately while chicken is still warm.
