Crispy Chicken Bacon Caesar Wraps (Print)

Golden fried chicken and crispy bacon with Caesar-dressed romaine in warm tortillas.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - Vegetable oil for frying

→ Bacon

09 - 8 strips smoked bacon

→ Caesar Salad

10 - 1 large head romaine lettuce, chopped
11 - 0.5 cup Caesar dressing
12 - 0.25 cup grated Parmesan cheese
13 - Freshly ground black pepper to taste

→ Assembly

14 - 4 large flour tortillas, 10-inch
15 - Extra Caesar dressing for drizzling, optional
16 - Extra grated Parmesan for sprinkling, optional

# Directions:

01 - Place chicken thighs in buttermilk and refrigerate for at least 15 minutes, or up to overnight for maximum tenderness.
02 - Combine flour, garlic powder, paprika, salt, and black pepper in a shallow dish and mix thoroughly.
03 - Heat 0.5 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
04 - Dredge each chicken thigh in the seasoned flour mixture, shake off excess flour, and place in hot oil. Fry for 4 to 5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a separate skillet, cook bacon strips over medium heat until crispy, approximately 8 to 10 minutes. Drain on paper towels.
06 - In a large bowl, combine chopped romaine lettuce with Caesar dressing and grated Parmesan cheese. Season with freshly ground black pepper to taste.
07 - Heat tortillas in a dry skillet over medium heat or microwave until warm and pliable.
08 - Cut cooked chicken thighs into strips using a sharp knife on a cutting board.
09 - Place a warm tortilla on a flat surface. Layer Caesar-dressed romaine, sliced crispy chicken strips, and 2 bacon strips onto the tortilla. Drizzle with additional Caesar dressing and sprinkle with Parmesan cheese if desired.
10 - Fold in the sides of the tortilla and roll tightly into a wrap. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • Chicken thighs stay juicy and forgiving, never dry like breasts can be when you're learning.
  • Everything comes together in under an hour, perfect for weeknights when you're hungry but short on time.
02 -
  • Don't skip the buttermilk soak, even if you're in a hurry—it's the difference between competent chicken and chicken that makes people ask for seconds.
  • Keep the oil temperature consistent or you'll end up with burnt outsides and underdone insides, which I discovered after impatience led to disaster.
03 -
  • Drain your fried chicken on a cooling rack instead of paper towels if you have one, because it lets air circulate underneath and keeps the bottom crust crispy instead of steaming itself soggy.
  • If you're making these for a group, prep everything in advance but fry the chicken right before serving—it stays hot longer than you'd think and the reward is worth the timing juggle.
Back