Save to Pinterest The first time I made hot honey chicken, my husband literally licked the plate clean. That sweet-spicy combination hit something primal in our tastebuds, and I knew immediately this needed to be a wrap situation. Now it's become our Friday night ritual, the kind of meal that makes the whole kitchen smell like happiness.
Last summer my sister was visiting and we made these for a beach day lunch. She took one bite, went completely silent for about thirty seconds, then asked if we could make them every single day. That's when I knew this recipe was something special.
Ingredients
- Chicken breasts: Cutting them into strips ensures every bite has the perfect meat-to-breading ratio, and they cook faster and more evenly
- Buttermilk: This is the secret weapon for tender chicken, the enzymes break down proteins and make the meat incredibly juicy
- Panko breadcrumbs: They create this ridiculously crispy coating that actually stays crunchy even after tossing in sauce
- Smoked paprika: Adds this subtle smoky depth that pairs beautifully with the honey's sweetness
- Honey and hot sauce: The dynamic duo that transforms ordinary fried chicken into something extraordinary
- Romaine lettuce: Stays crunchy longer than other lettuces, which is crucial when you're meal-prepping wraps
- Caesar dressing: Use a good quality one, it makes or breaks the whole flavor profile
- Flour tortillas: Large and pliable ones fold perfectly without tearing, plus they toast up beautifully in a dry pan
Instructions
- Marinate the chicken:
- Pour that buttermilk over your chicken strips and let them hang out for at least 15 minutes, but honestly an hour is even better for maximum tenderness
- Make the coating station:
- Whisk together flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish until everything's well combined
- Dredge and coat:
- Take each buttermilk-soaked strip and press it firmly into the breadcrumb mixture, making sure it's completely coated on all sides
- Fry to perfection:
- Heat about half an inch of oil until it's shimmering, then fry those beauties for 4-5 minutes per side until golden brown and crispy
- Whisk up the hot honey:
- Combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat just until blended, then let it cool slightly
- Coat the chicken:
- Toss those crispy strips in the hot honey until they're glazed and gorgeous, coating every single piece
- Prep the Caesar:
- Toss the romaine with Caesar dressing and Parmesan until every leaf is lightly coated and glistening
- Warm the tortillas:
- Give each tortilla a quick toast in a dry skillet for about 30 seconds per side until pliable and slightly warm
- Assemble like a pro:
- Pile Caesar salad in the center of each tortilla, top with hot honey chicken, then fold in the sides and roll tight
- Final touch:
- Slice them in half on the diagonal and serve immediately while everything's still warm and crunchy
Save to Pinterest My daughter now requests these for her birthday dinner every year, which feels like the ultimate parenting win. Watching her carefully fold her wrap with such concentration, then take that first huge bite with sauce dripping down her chin, that's the stuff right there.
Make-Ahead Magic
You can bread and fry the chicken up to a day ahead, just store it in the fridge without the hot honey coating. When you're ready to eat, reheat the chicken in a 375°F oven for about 10 minutes, then toss with the hot honey. The Caesar salad can be prepped too, just keep the dressing separate until the last minute.
Sauce Swaps
Sometimes I switch things up and use buffalo sauce instead of hot honey for a classic wing vibe. Other times I'll add a drizzle of ranch alongside the Caesar for extra creaminess. The beauty of wraps is they're incredibly forgiving to customization based on what you're craving.
The Perfect Wrap Technique
After years of making wraps that fell apart mid-bite, I finally learned the folding technique that actually works. Start with your fillings in the center, fold up the bottom about an inch, then fold in the sides, and roll forward while tucking everything in tight. And always, always use room temperature tortillas.
- If your tortillas are stiff, wrap them in a slightly damp paper towel and microwave for 15 seconds
- Place a piece of parchment paper underneath before rolling, then wrap it up for easy eating on the go
- Don't overstuff or you'll never get it closed, less is more when it comes to fillings
Save to Pinterest There's something deeply satisfying about eating with your hands, and these wraps deliver that experience in the most delicious way possible. Hope they become a regular in your rotation too.
Common Recipe Questions
- → How do I get the chicken crispy?
Marinate chicken strips in buttermilk, then coat with a seasoned flour and panko breadcrumb mix before frying in hot oil until golden and crisp.
- → Can I adjust the spice level of the hot honey?
Yes, customize the heat by varying the amount of hot sauce or red pepper flakes in the honey glaze to suit your taste.
- → What can I use instead of frying?
For a lighter version, bake or air-fry the chicken strips until cooked through and crispy.
- → Which ingredients give the Caesar salad its signature flavor?
Romaine lettuce combined with Caesar dressing and grated Parmesan cheese creates the classic creamy, tangy profile.
- → How should the wraps be assembled?
Warm tortillas, layer the Caesar salad in the center, add hot honey chicken strips, then fold and roll tightly before serving.