Save to Pinterest The first time I made hot honey chicken was actually an accident. I had meant to make regular fried chicken for a Sunday dinner, but my roommate had bought this spicy honey stuff from a farmers market and left it on the counter with a note that said try me on everything. The chicken came out of the fryer perfectly golden, and on a whim I brushed it with that honey. My kitchen smelled like sweet heat and happiness. I ended up eating three pieces standing right there at the stove.
Last summer I started making these wraps for poolside Saturdays with friends. Everyone would hover around the kitchen island watching me fry the chicken, and the moment I tossed it in the hot honey, the whole room would get quiet. Now whenever I host anything, someone texts me ahead of time asking if those wraps are happening. I make double the chicken now because people snack on it while I am still assembling everything.
Ingredients
- 2 large chicken breasts, cut into strips: Cutting them yourself gives you more control over size than buying pre-cut tenders
- 1 cup buttermilk: This is what makes the chicken tender and helps the coating stick properly
- 1 cup all-purpose flour: Creates the first layer of the crispy coating
- 1 cup panko breadcrumbs: These Japanese breadcrumbs give you that extra crunch that regular ones cannot deliver
- 1 teaspoon garlic powder: Builds savory flavor into every bite of the chicken
- 1 teaspoon smoked paprika: Adds subtle smokiness that pairs beautifully with the hot honey
- 1 teaspoon salt: Essential for bringing out all the flavors in the coating
- ½ teaspoon black pepper: Adds a gentle background heat
- Vegetable oil, for frying: You want about half an inch in the pan for shallow frying
- ⅓ cup honey: The base of your hot honey sauce
- 1½ tablespoons hot sauce: Franks RedHot is my go-to but whatever you have works
- ½ teaspoon red pepper flakes: Optional but recommended if you like extra heat
- 4 cups romaine lettuce, chopped: Ice cold and crisp makes the best wrap filling
- ½ cup Caesar dressing: Homemade or store-bought both work perfectly here
- ¼ cup grated Parmesan cheese: Adds that salty umami punch Caesar is known for
- ½ cup cherry tomatoes, halved: Optional but they add nice freshness and color
- 1 cup croutons: Optional but I love the extra crunch inside the wrap
- 4 large flour tortillas (10-inch): Warm them up or they will crack when you try to roll
Instructions
- Marinate the chicken:
- Let those chicken strips soak in the buttermilk for at least 15 minutes while you prep everything else. This step is what keeps the meat juicy.
- Make the coating station:
- Mix the flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish until combined. Get your frying pan heating up with about half an inch of oil over medium-high.
- Coat the chicken:
- Take each strip from the buttermilk and press it firmly into the breadcrumb mixture. Make sure every inch is covered for maximum crunch.
- Fry until golden:
- Cook the chicken in batches for about 4 to 5 minutes per side. You want them deeply golden brown and cooked through. Let them drain on paper towels.
- Whisk up the hot honey:
- Warm the honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Just until blended, do not let it boil or separate.
- Glaze the chicken:
- Toss those crispy strips right in the hot honey sauce. Work quickly so they stay crunchy.
- Prep the Caesar mix:
- Toss the romaine with Caesar dressing, Parmesan, and cherry tomatoes if you are using them. Add croutons right before assembling so they stay crunchy.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side. This makes them pliable so they will not crack when rolled.
- Build the wraps:
- Layer Caesar salad down the center of each tortilla, top with hot honey chicken, then fold in the sides and roll tightly.
- Serve immediately:
- Cut them in half on a diagonal and enjoy while the chicken is still warm and the lettuce is cold.
Save to Pinterest These wraps became my go-to after long workdays when I want something that feels special but does not take forever. Something about the combination of hot crispy chicken and cold crisp lettuce just hits different.
Making It Your Own
I have played around with this base recipe so many times. Sometimes I add sliced avocado if I want something creamier, or swap the Caesar for blue cheese dressing when I am feeling bold. The hot honey chicken works with basically any creamy salad combo.
Batch Cooking
You can fry all the chicken ahead of time and keep it warm in a low oven. Toss it in the hot honey right before serving to maintain that crispy texture. I have done this for parties and people go absolutely wild.
Serving Ideas
Cut these into smaller pinwheels for appetizers, or serve whole wraps with extra Caesar dressing on the side for dipping. They are also fantastic the next day cold, if you somehow have leftovers.
- A cold beer or crisp white wine pairs perfectly with the spicy sweet chicken
- Extra hot honey on the table never hurts for those who want more heat
- Serve with simple potato chips or roasted vegetables on the side
Save to Pinterest Hope these wraps become a regular in your rotation like they have in mine. There is something so satisfying about handheld food that hits every craving at once.
Recipe FAQs
- → Can I bake or air-fry the chicken instead of frying?
Yes, you can bake the coated chicken strips at 400°F for 15-20 minutes, flipping halfway, or air-fry at 375°F for 12-15 minutes until golden and cooked through. The texture will be slightly less crispy than deep-fried but still delicious.
- → How spicy is the hot honey glaze?
The spice level is moderate and customizable. The combination of hot sauce and red pepper flakes provides noticeable heat balanced by honey's sweetness. Reduce hot sauce to 1 tablespoon or omit pepper flakes for a milder version, or add more for extra heat.
- → Can I make these wraps ahead of time?
For best results, assemble wraps just before serving to prevent sogginess. However, you can prep components ahead: fry chicken and store separately, make hot honey sauce, and chop vegetables. Reheat chicken slightly before assembling for optimal texture.
- → What can I substitute for buttermilk in the marinade?
If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. Plain yogurt thinned with a little water also works as a buttermilk substitute for marinating the chicken.
- → Are there gluten-free options for this wrap?
Yes, use gluten-free tortillas, replace all-purpose flour and panko with gluten-free alternatives, and ensure your Caesar dressing is gluten-free. The flavors and textures will remain similar while making the entire handheld meal safe for those avoiding gluten.
- → How do I store and reheat leftover assembled wraps?
Store assembled wraps wrapped in foil or plastic in the refrigerator for up to 1 day. To reheat, wrap in foil and bake at 350°F for 10-15 minutes, or microwave for 30-60 seconds. Note that the tortilla may become slightly soft after storage.