Pat chicken breasts dry. If breasts are large, butterfly and then cut into 4 long strips (about 4–5 oz each) so each wrap gets one piece. Lightly season chicken strips with 1/2 tsp salt and 1/4 tsp black pepper.

Crumble cooked bacon and set aside. Wash and spin-dry Romaine lettuce, then chop into bite-sized pieces. Grate Parmesan if not pre-grated.

Set up a breading station: shallow bowl with flour, cornstarch, baking powder, 1 tsp salt, 1 tsp pepper and paprika mixed; a second bowl with beaten egg and buttermilk combined.

Batter and Cook Chicken

Batter the chicken

Working with one strip at a time, dredge the chicken first in the dry flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, then return to the dry mixture for a second light coating. Press the dry mix onto the chicken so it adheres.

Fry method (crispiest)

Heat a 1/2 inch layer of vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Carefully place battered chicken strips in the oil without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Grill/Pan-sear method (lighter)

Alternatively, heat 2–3 TBS olive oil in a grill pan or skillet over medium-high heat. Lightly spray or brush the battered strips (they will be more like a wet-dusted coating). Cook 4–5 minutes per side until deep golden and internal temperature is 165°F (74°C). For a drier, less-crispy result, you can skip the second dry-coating and simply marinate in buttermilk, then sear and finish in a 375°F (190°C) oven for 8–10 minutes.

When cooked, rest chicken 3–4 minutes, then slice if needed to fit tortillas. Taste and adjust finishing salt and pepper if desired.

Assemble Wraps

Warm tortillas: stack and wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes or microwave one at a time for 20–25 seconds until pliable.

Lay a warm tortilla flat. Spread about 2 tablespoons of Caesar dressing in the center, leaving 1–1.5 inches clear at the edges.

Place 1 cup chopped Romaine on top of the dressing. Add one piece of hand-battered chicken (or sliced strips), sprinkle with 3/4 tbs grated Parmesan, and add 1–1.5 strips crumbled bacon (about 1.5 each per wrap). If desired, squeeze a little lemon juice over the filling.

Fold bottom edge over filling, fold sides in, and roll tightly to form a wrap. If you prefer, grill the assembled wrap seam-side down in a dry skillet over medium heat 1–2 minutes per side to seal and create light toasting marks.

Slice each wrap in half on the bias and serve immediately with extra Caesar dressing on the side.