Half Chicken Caesar Wrap Recipe

Marinate

Pat the chicken dry with paper towels. Place in a shallow bowl and pour the buttermilk over it, turning to coat. Cover and refrigerate for 20–30 minutes (longer if time allows, up to 2 hours).

Prepare dredge

In a wide shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Mix well to an even coating.

Dredge and rest

Remove the chicken from the buttermilk, letting excess drip off. Press the chicken into the flour mixture, coating both sides thoroughly. Place on a wire rack and let rest 5 minutes so the coating adheres.

Pan-fry chicken

Heat a heavy skillet over medium heat and add vegetable oil, spreading to coat the bottom. When oil shimmers (about 325–350°F if using a thermometer), add the chicken, presentation-side down first. Cook 4–6 minutes per side depending on thickness until golden brown and internal temperature reaches 165°F (74°C). If using a thicker piece, reduce heat to medium-low after browning to finish cooking through without burning the crust. Transfer to a paper towel-lined plate and let rest 3–5 minutes, then slice into 1/2-inch strips.

While the chicken rests, thinly chop or tear the romaine into bite-sized pieces and place in a mixing bowl. Add the Caesar dressing and toss to coat evenly. Stir in 3 tablespoons of the grated Parmesan cheese and a pinch (about 1/8–1/4 tsp) of freshly ground black pepper. Taste and adjust dressing or cheese to your liking.

If using a biscuit: split the biscuit and, if desired, spread the cut sides with the softened butter. Optional: toast the split biscuit cut-side down in a clean skillet over medium heat 1–2 minutes until lightly golden. If using a tortilla, warm it briefly in a dry skillet or microwave 10–15 seconds so it is pliable.

Place the bottom half of the biscuit or the warmed tortilla on a clean surface. Mound half of the dressed romaine in the center. Arrange the sliced crispy chicken over the lettuce. Sprinkle the remaining 1 tablespoon of grated Parmesan over the top and add a quick squeeze of lemon if using.

Fold the sides of the tortilla or bring the top half of the biscuit over to enclose the filling, pressing gently to compact. If using a tortilla, roll tightly to form a wrap; if using biscuit, tuck ends in as best as possible. Optional: return the assembled wrap to the skillet seam-side down and press with a spatula for 30–60 seconds to seal and heat through.

Slice in half crosswise, serve immediately, and enjoy.