Save to Pinterest My roommate first introduced me to the magic of hot honey on pizza, but it took a rainy Tuesday and a craving for something crispy to realize it belongs on chicken too. The first time I made these wraps, my kitchen smelled like a state fair gone gourmet, and I haven't looked back since.
Last summer I made these for a small gathering, and honestly, the way people went quiet after that first bite was all the validation I needed. Someone actually asked if I'd been secretly taking culinary classes instead of just experimenting in my tiny apartment kitchen.
Ingredients
- Chicken breasts: Cut them into uniform strips so they all cook at the same speed
- Buttermilk: This tenderizes the chicken and helps the coating stick like a dream
- Panko breadcrumbs: They create that shatteringly crispy crust that regular flour just cant match
- Smoked paprika: Adds a subtle smoky depth that pairs beautifully with the honey
- Honey: Use local honey if you can find it, the flavor complexity is worth it
- Hot sauce: Frank's RedHot is classic but sriracha works if that's what you have
- Romaine lettuce: Iceberg will work in a pinch but romaine holds up better to the warm chicken
- Caesar dressing: Homemade or store bought, just make sure its thick enough to coat the leaves
- Flour tortillas: Warm them up first or they'll crack when you try to roll everything up
Instructions
- Marinate the chicken:
- Let those strips hang out in buttermilk for at least 15 minutes, but honestly, an hour is even better if you have the time
- Set up your coating station:
- Whisk together the flour, panko, garlic powder, smoked paprika, salt, and pepper until everything's evenly distributed
- Coat the chicken:
- Press each buttermilk soaked strip into the breadcrumb mixture, making sure to really press it in so it sticks
- Fry until golden:
- Work in batches and don't crowd the pan, you want that oil to stay hot so the chicken gets crispy instead of soggy
- Make the hot honey:
- Gently warm the honey, hot sauce, and red pepper flakes just until blended, don't let it come to a full boil or it might get too thick
- Glaze the chicken:
- Toss the fried strips in the hot honey while they're still hot, the sauce will cling better and coat everything evenly
- Prep the Caesar:
- Toss the lettuce with dressing until every leaf is coated, then fold in the Parmesan and tomatoes if you're using them
- Warm your tortillas:
- Either throw them in a dry skillet for 30 seconds per side or zap them in the microwave for 15 seconds
- Roll them up:
- Pile salad in the center, add that sticky spicy chicken on top, fold in the sides, and roll tight
Save to Pinterest These wraps have become my go to for Friday night dinners, something about that combination of textures just hits the spot every single time. Even my skeptical friend who claims to hate spicy food asked for seconds.
Making It Your Own
Sometimes I add sliced avocado or pickled red onions for extra contrast, and once I threw in some bacon bits because why not. The recipe is forgiving enough that you can play around without ruining it.
Timing Matters
I've learned the hard way that if you make the hot honey too far in advance, it turns into a thick glaze that doesn't coat well. Make it right before you're ready to toss the chicken, everything will come together much better.
Perfecting The Roll
The biggest mistake is overstuffing the tortilla, trust me, I've had more filling explode onto my plate than I care to admit. Less is more here, you want to be able to actually fold and roll without everything falling out.
- Warm tortillas are non negotiable for clean rolling
- Dont skip folding in the sides before rolling
- Let the wraps sit for a minute before slicing so they hold their shape
Save to Pinterest Grab some napkins and dig in, these are gloriously messy and absolutely worth it.
Recipe Questions & Answers
- → Can I bake the chicken instead of frying?
Yes, absolutely. For a lighter version, bake the breaded chicken strips at 400°F for 15–18 minutes until golden and cooked through, or use an air fryer at 380°F for 12–15 minutes. The texture will be slightly different but still delicious.
- → How spicy is the hot honey?
The heat level depends on the hot sauce you choose and whether you add red pepper flakes. Start with less hot sauce and adjust to your preference. You can always add more heat, but you can't remove it once mixed.
- → Can I prepare components ahead of time?
Yes. Fry the chicken and make the hot honey sauce up to 4 hours ahead. Store them separately in the refrigerator. Prepare the Caesar salad components separately and assemble just before serving for the best texture and flavor.
- → What wraps work best for this?
Large 10-inch flour tortillas work perfectly. You can also use whole wheat tortillas, spinach wraps, or gluten-free varieties depending on your dietary needs. Warm them briefly to make them more pliable and easier to fold without tearing.
- → How do I store leftovers?
Store cooked chicken and Caesar salad separately in airtight containers for up to 3 days. The hot honey keeps for about a week. Assemble fresh wraps as needed. Don't store assembled wraps, as they become soggy from the dressing.
- → Are there allergens I should know about?
Yes, this wrap contains wheat (tortillas, flour, breadcrumbs), dairy (buttermilk, Parmesan, Caesar dressing), and potentially eggs. Caesar dressing may also contain anchovies. Always check ingredient labels for hidden allergens and inform guests of potential cross-contamination risks.