Bbq Chicken Wrap Recipe
Crispy chicken, house caesar salad, cheese blend
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Ingredients
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Chicken (crispy BBQ)
House Caesar salad
Cheese & assembly
Method
Chicken (crispy BBQ)
- 1
Marinate
Cut chicken into 1/2- to 3/4-inch strips. Place in a bowl and pour buttermilk over the pieces. Toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the coating adhere.
- 2
Prepare dredge
In a shallow dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well so spices are evenly distributed.
- 3
Coat & cook
Heat a large skillet over medium-high heat and add vegetable oil (enough to coat the bottom, about 4 tablespoons). While oil heats, remove chicken from buttermilk, letting excess drip off, then dredge pieces in the flour mixture, pressing lightly so the coating sticks. When oil is shimmering but not smoking, add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest.
- 4
House Caesar salad
- 5
Prepare lettuce & dressing
Wash and thoroughly dry the romaine lettuce, then chop into bite-size pieces. In a large bowl add the lettuce, 1/2 cup Caesar dressing, grated Parmesan, and croutons if using. Toss until evenly coated. If the dressing tastes heavy, squeeze the juice of half a lemon and toss again to brighten flavors (optional).
Cheese & assembly
- 6
- 7
Assemble wraps
Lay a warm tortilla flat. Place about 1 cup of the dressed Caesar salad down the center, leaving 1–2 inches at each end. Top with 3–4 strips of the BBQ-coated crispy chicken. Sprinkle about 3 tablespoons (approximately 0.1875 cups) of the cheddar-Monterey Jack blend over the chicken. Drizzle about 1 tablespoon of the reserved BBQ sauce over the filling for extra glaze if desired.
- 8
Roll & serve
Fold the bottom edge of the tortilla up over the filling, fold the sides in, and continue rolling tightly to form a wrap. If desired, toast the assembled wrap seam-side down in a skillet for 1–2 minutes per side to seal and crisp the tortilla. Slice in half on the diagonal and serve immediately.