Hot Honey Crispy Chicken Caesar Wraps

Hot honey meets Caesar in a lunch wrap that trades fork-and-knife formality for handheld crunch. Panko-Parmesan crusted chicken cutlets get a sticky-spicy drizzle that plays off the cool, garlicky dressing.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 612 cal
• 42g protein
• 48g carbs
• 28g fat
• 5g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 large eggs
• 1/3 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Tbsp olive oil
• 3 Tbsp honey
• 1.5 Tbsp hot sauce (such as Frank's)
• 4 cups romaine hearts, chopped
• 1/2 cup Caesar dressing
• 4 large flour tortillas (10-inch)
• 1 cup shredded mozzarella

Instructions

1. 1Pat the chicken breasts dry and slice each into 3/4-inch-thick cutlets so they cook evenly; season both sides with half the salt and pepper.
2. 2Set up a breading station: place flour in one shallow bowl, beat the eggs in a second, and mix panko, Parmesan, garlic powder, smoked paprika, and remaining salt and pepper in a third.
3. 3Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into the panko mixture so it is fully coated on both sides.
4. 4Heat olive oil in a large 12-inch skillet over medium heat until shimmering. Working in batches, cook the breaded chicken 4–5 minutes per side until deep golden and the internal temperature reaches 165°F. Transfer to a wire rack.
5. 5In a small saucepan, warm the honey, hot sauce, and remaining olive oil over low heat for 1–2 minutes until fluid and combined; brush or drizzle generously over the hot crispy chicken.
6. 6In a large bowl, toss the chopped romaine with Caesar dressing until every leaf is lightly coated.
7. 7Warm the tortillas in a dry skillet 20–30 seconds per side or microwave under a damp towel for 15 seconds so they are pliable.
8. 8Lay each tortilla flat, sprinkle a line of mozzarella down the center, pile on dressed romaine, then slice the hot honey chicken into strips and arrange on top.
9. 9Fold in the sides of the tortilla and roll tightly from the bottom like a burrito; if packing for later, wrap snugly in parchment.
10. 10Slice each wrap in half on a slight diagonal and serve immediately while the chicken is still crisp and the cheese slightly melted from the heat.