Save The smell of frying chicken hit me before I even opened the apartment door that Thursday night. My roommate had discovered hot honey at some food market and was tossing everything in it, chicken, pizza, even roasted carrots. When she rolled up crispy strips with Caesar salad in a tortilla, I thought it was wild. One bite later, I was helping her make three more.
I made these for a potluck picnic last spring, worried they would get soggy in the cooler. They held up beautifully, and by the time I looked up from my blanket, every wrap was gone. Two people asked for the recipe on the spot, and one friend admitted she ate two before anyone else arrived.
Ingredients
- Chicken breasts: Slicing them into strips ensures even cooking and maximizes the crispy surface area for the hot honey to coat.
- Buttermilk: This tenderizes the chicken and helps the breading stick without sliding off during frying.
- Panko breadcrumbs: Their coarse texture creates those shatteringly crisp edges that regular breadcrumbs just cannot match.
- Honey: Use real honey, not the squeeze bottle imitation, it caramelizes better and tastes richer against the heat.
- Hot sauce: Franks RedHot brings vinegar tang that balances the sweetness without overwhelming the glaze.
- Red pepper flakes: Optional but worth it if you want lingering warmth that builds with each bite.
- Romaine lettuce: The sturdy leaves hold up to the warm chicken without wilting into mush immediately.
- Caesar dressing: Go for a creamy, garlicky version, it acts as the glue and flavor bridge between spicy chicken and fresh greens.
- Parmesan cheese: Freshly grated melts slightly from the warm chicken, adding salty depth the pre-shredded stuff never delivers.
- Flour tortillas: Warm them first or they will crack when you roll, learned that the hard way twice.
Instructions
- Soak the chicken:
- Submerge your chicken strips in buttermilk and let them sit for at least 15 minutes, longer if you have time. The tanginess seeps in and the meat turns incredibly tender.
- Prepare the coating:
- Mix flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish, stirring until the spices distribute evenly. This is your armor for crunch.
- Coat the chicken:
- Lift each strip from the buttermilk, let excess drip off, then press it into the breadcrumb mixture on both sides. Make sure every corner is covered.
- Fry until golden:
- Heat about half an inch of oil in a large skillet over medium high heat until it shimmers. Fry the strips in batches, turning once, until deep golden and cooked through, about 4 to 5 minutes per side.
- Make the hot honey:
- While the chicken drains, warm honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Stir gently until it looks glossy and unified.
- Toss the chicken:
- Add the hot chicken strips directly into the warm honey sauce and turn them with tongs until every piece glistens. The heat helps the glaze cling.
- Build the Caesar salad:
- Toss chopped romaine with Caesar dressing, Parmesan, and cherry tomatoes in a large bowl. Add croutons if you want extra crunch inside the wrap.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 20 seconds per side, or wrap them in a damp towel and microwave for 15 seconds. Pliable tortillas fold without tearing.
- Assemble the wraps:
- Lay a tortilla flat, pile Caesar salad down the center, then top with hot honey chicken strips. Fold in the sides, then roll tightly from the bottom up.
- Slice and serve:
- Cut each wrap in half on the diagonal and serve immediately while the chicken is still warm and crispy. They taste best fresh.
Save I packed one of these wraps for a long road trip and ate it cold an hour later at a rest stop. Even without the warmth, the flavors held together so well that I did not miss reheating it at all. Sometimes the best recipes are the ones that still taste good in the least ideal conditions.
Choosing Your Heat Level
The first time I made these, I doubled the hot sauce and my lips burned for twenty minutes. Start with the recipe amount and taste the glaze before tossing the chicken. You can always add more heat, but you cannot take it back once the chicken is coated. If you are serving kids or spice shy friends, leave the red pepper flakes out entirely and use a milder hot sauce like Cholula.
Keeping the Chicken Crispy
Moisture is the enemy of crunch. After frying, let the chicken rest on a wire rack instead of paper towels so air circulates underneath and steam does not soften the crust. When you toss it in hot honey, work quickly and avoid letting it sit in the sauce. The longer it soaks, the more the coating absorbs liquid and loses that satisfying snap.
Make Ahead and Storage Tips
You can fry the chicken up to a day ahead and store it in the fridge, then reheat it in a 400 degree oven for about 8 minutes to crisp it back up. The hot honey keeps for weeks in a sealed jar at room temperature, and the Caesar salad can be prepped and dressed an hour before assembling. Just do not roll the wraps until you are ready to eat or they will turn soggy and sad.
- Store fried chicken separately from the salad and tortillas to prevent sogginess
- Reheat chicken in the oven, not the microwave, to restore crispness
- Keep extra hot honey on hand because people will want to drizzle more on top
Save These wraps disappear faster than anything else I make, and I love that they feel indulgent without requiring fancy ingredients or techniques. Make them once and they will become your go to when you need something satisfying, quick, and just a little bit exciting.
Recipe FAQ Section
- → Can I make the hot honey ahead of time?
Yes, the hot honey sauce can be prepared several hours in advance and stored in an airtight container at room temperature or in the refrigerator. Gently reheat it in a small saucepan before tossing with the chicken, or use it at room temperature for a cooler contrast.
- → How do I adjust the spice level?
Control heat by varying the amount of hot sauce and red pepper flakes in the hot honey mixture. Start with less hot sauce and add gradually until you reach your preferred spice level. For a milder version, use mild hot sauce or reduce the quantity significantly.
- → What's the best way to keep the wrap from falling apart?
Warm your tortillas before assembling to make them more pliable and less likely to crack. Don't overfill each wrap—layer ingredients evenly and not too high. Fold in the sides first, then roll tightly from the bottom up, and wrap in foil or parchment if serving later.
- → Can I prepare the chicken strips in advance?
Yes, you can marinate the chicken in buttermilk overnight in the refrigerator, then dredge and fry them a few hours before serving. Store cooked chicken in an airtight container in the refrigerator and toss with warm hot honey just before assembling the wraps.
- → Are there healthier cooking alternatives to deep-frying?
Absolutely. Bake the breaded chicken at 400°F for 15–18 minutes until golden and cooked through, or use an air fryer at 375°F for 12–15 minutes. Both methods reduce oil content while maintaining a crispy exterior. Toss with hot honey as directed after cooking.
- → Can I use different proteins instead of chicken?
Yes, try turkey breast strips, pork tenderloin, or even shrimp with the same buttermilk marinade and breadcrumb coating. Adjust cooking times based on thickness and protein type. The hot honey glaze works beautifully with any protein and the Caesar salad components.