Hot Honey Chicken Caesar Wrap

The first time I made hot honey chicken, my kitchen smelled like sweet-spicy heaven and I couldn't stop stealing pieces straight from the pan. Wrapping it all up with cool, crisp Caesar felt like discovering a flavor combination I should have known about years ago. Now it is the weeknight dinner my actual friends request when they come over, and the way the honey clings to the crispy coating still makes me secretly proud every time.

Last summer I made these for a beach day with friends, and we ended up eating them standing in the kitchen while still hot from the pan. The wrapping technique takes a minute to get right, but once you figure out how to fold without everything falling out, it feels like a tiny victory every single time.

Ingredients

• 2 large chicken breasts, cut into strips: Thighs stay juicier if you have them, but breasts work beautifully here too
• 1 cup buttermilk: The tang works double duty tenderizing the meat and adding subtle depth
• 1 cup all-purpose flour and 1 cup panko breadcrumbs: This combo gives you that impossible crunch that does not quit
• 1 teaspoon garlic powder and smoked paprika each: Do not skip the smoked version, it is what makes the coating taste restaurant-worthy
• ⅓ cup honey plus 1½ tablespoons hot sauce: Frank's is my go-to, but whatever hot sauce you love will work
• ½ teaspoon red pepper flakes: Optional until you taste it, then suddenly mandatory
• 4 cups romaine lettuce: Iceberg works if you want extra crunch, but romaine holds up better
• ½ cup Caesar dressing: Homemade is lovely but a good bottled brand saves you ten minutes
• ¼ cup grated Parmesan: The real stuff, not the green shaker can, makes such a difference here
• 4 large flour tortillas: Warm them up first or they will crack and betray you

Instructions

Get that chicken soaking:

Pour the buttermilk over your chicken strips and let them hang out for at least 15 minutes, though 30 is even better if you have the time

Make your coating station:

Whisk together the flour, panko, garlic powder, paprika, salt, and pepper until everything looks evenly distributed

Dredge like you mean it:

Press each buttermilk-soaked strip into the crumb mixture firmly, shaking off any excess before it hits the oil

Fry until golden:

Heat about half an inch of oil until it shimmers, then cook the chicken in batches for 4 to 5 minutes per side until deep golden brown and crispy

Whisk up the magic sauce:

Warm the honey, hot sauce, and red pepper flakes in a small pan just until blended, then let it cool slightly

Coat and toss:

Toss the freshly fried chicken in that spicy honey while it is still hot so every piece gets perfectly glazed

Build your Caesar base:

Toss the romaine with just enough dressing to coat, then fold in the Parmesan and any add-ins you are using

Warm your wraps:

Quick toast each tortilla in a dry pan for 30 seconds per side so they bend instead of crack

Wrap it up tight:

Pile salad in the center, top with chicken, fold in the sides, and roll from bottom to top like a burrito

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These wraps have become my go-to when friends are coming over and I want food that feels special but does not require restaurant equipment. Something about that sweet heat against cool lettuce just makes people happy, every single time.

Making It Your Own

I have tried this with grilled chicken when I am feeling virtuous, and while it is good, the fried version is what people actually crave. That said, an air fryer gets you surprisingly close if you skip the deep frying but still want that crunch.

The Assembly Secret

After many failed attempts where everything fell out the bottom, I learned to layer the lettuce first, then place the chicken in a line rather than a pile. It sounds tiny but it is the difference between a tragic mess and a tidy, eat-anywhere situation.

Make-Ahead Magic

The hot honey keeps in the fridge for weeks, and I actually make extra just to have around for drizzling on pizza or roasted vegetables later. The chicken is best fresh, but you can fry it hours ahead and recrisp it in a hot oven for 5 minutes before tossing in the honey.

• Warm the tortillas or they will crack when you try to roll them
• Do not overdress the lettuce or the bottom will get soggy fast
• Wrap each one in foil if you are taking them somewhere warm

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Hope these wraps bring as much joy to your table as they have to mine, and that the sweet-spicy crunch becomes your new favorite thing.

Recipe FAQs

→ Can I bake the chicken instead of frying?

Yes, you can bake or air-fry the chicken for a lighter version. Arrange the breaded strips on a baking sheet and bake at 400°F for 15-20 minutes, flipping halfway, until golden and cooked through. Air fry at 375°F for 10-12 minutes.

→ How do I store leftover wraps?

It's best to store components separately. Keep cooked chicken in the refrigerator for up to 3 days. Store Caesar salad undressed in an airtight container. Assemble wraps just before eating to prevent soggy tortillas.

→ Can I adjust the spice level?

Absolutely. Reduce hot sauce to 1 tablespoon or omit red pepper flakes for milder heat. For more spice, increase hot sauce to 2 tablespoons or add cayenne pepper to the honey glaze.

→ What can I substitute for buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until thickened. This creates the acidity needed to tenderize the chicken.

→ Are these wraps gluten-free?

No, traditional flour tortillas, breadcrumbs, and flour coating contain gluten. Make gluten-free by using gluten-free wraps, almond flour or cornstarch for coating, and gluten-free breadcrumbs.

→ Can I prepare these ahead of time?

You can bread the chicken up to 4 hours before frying and keep it refrigerated. The hot honey sauce can be made ahead and reheated. Assemble wraps just before serving for best texture.