# 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 Sauce
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
→ Wraps
18 - 4 large flour tortillas (10-inch)
# Directions:
01 - Submerge chicken strips in buttermilk and refrigerate for at least 15 minutes to tenderize.
02 - Combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper in a shallow dish. Mix thoroughly.
03 - Remove chicken from buttermilk and press into breadcrumb mixture, ensuring even coating on all sides.
04 - Heat ½ inch vegetable oil in large skillet over medium-high heat. Fry chicken strips in batches for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Combine honey, hot sauce, and red pepper flakes in small saucepan. Warm over low heat, stirring until fully blended. Remove from heat.
06 - Transfer fried chicken strips to hot honey sauce and toss until evenly coated.
07 - Combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes in large bowl. Toss until leaves are evenly coated. Fold in croutons if using.
08 - Heat tortillas in dry skillet over medium heat for 15–20 seconds per side or microwave for 20 seconds until pliable.
09 - Layer Caesar salad mixture across center of each tortilla. Top with hot honey chicken strips. Fold sides inward and roll tightly from bottom to top.
10 - Slice each wrap diagonally in half and serve immediately while chicken remains crispy.
