# What You'll 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 - 0.5 teaspoon black pepper
09 - Vegetable oil for frying
→ Hot Honey
10 - 0.33 cup honey
11 - 1.5 tablespoons hot sauce
12 - 0.5 teaspoon red pepper flakes
→ Caesar Salad
13 - 4 cups romaine lettuce, chopped
14 - 0.5 cup Caesar dressing
15 - 0.25 cup grated Parmesan cheese
16 - 0.5 cup cherry tomatoes, halved
17 - 1 cup croutons
→ Wraps
18 - 4 large flour tortillas, 10-inch
# How to Prepare:
01 - Place chicken strips in a bowl and submerge in buttermilk. Allow to marinate for at least 15 minutes.
02 - In a shallow dish, whisk together flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Remove marinated chicken strips from buttermilk and dredge thoroughly in the breadcrumb mixture until fully coated.
04 - Heat 0.5 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, fry chicken strips for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Warm gently until blended, then remove from heat.
06 - Transfer fried chicken strips to a mixing bowl and pour hot honey glaze over them. Toss until each piece is evenly coated.
07 - In a large bowl, combine chopped romaine lettuce, Caesar dressing, grated Parmesan cheese, and halved cherry tomatoes. Toss until well coated. Stir in croutons if desired.
08 - Heat flour tortillas in a dry skillet over medium heat or in a microwave until pliable and warm.
09 - Place each warm tortilla flat and layer Caesar salad mixture in the center. Top with hot honey chicken strips. Fold in the sides and roll tightly.
10 - Slice each wrap diagonally in half and serve immediately while warm.
