Hot Honey Chicken Caesar Wrap

The first time I made hot honey chicken, my roommate leaned over the stove and literally gasped when the honey hit the hot pan. That sweet-spicy cloud filling the kitchen changed everything about how I thought about weeknight dinners. We stood there eating the chicken strips straight from the paper towels, burning our fingers, completely ignoring the wraps we were supposed to be making. Now it is the only way my kids will eat Caesar salad, and honestly, I get it.

Last summer I made these for a beach day with friends, and we ended up eating them in the parking lot because nobody could wait until we got to the sand. The wraps held up surprisingly well, wrapped in foil and tucked into a cooler. Now they are my go-to for any kind of picnic or road food situation.

Ingredients

• Chicken breasts: Cutting them into strips helps them cook evenly and makes perfect wrap-sized portions
• Buttermilk: This tenderizes the chicken and helps the coating stick so nothing falls off during frying
• Panko breadcrumbs: I switched from regular breadcrumbs years ago and the extra crunch is worth every penny
• Smoked paprika: Adds this subtle smoky depth that makes the coating taste restaurant-quality
• Honey: Use local honey if you can find it, the flavor difference is noticeable
• Hot sauce: Franks is my go-to but whatever you keep in the fridge will work beautifully
• Romaine lettuce: Iceberg gets too soggy and romaine holds up to the warm chicken without wilting immediately
• Flour tortillas: Warm them properly or they will crack when you try to roll everything up

Instructions

Marinate the chicken:

Let those strips soak in buttermilk for at least 15 minutes while you prep everything else

Mix your coating:

Combine flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish

Dredge each strip:

Press the chicken firmly into the crumb mixture so it sticks really well

Fry until golden:

Cook the chicken in batches for 4-5 minutes per side until deep golden brown and cooked through

Make the hot honey:

Warm honey, hot sauce, and red pepper flakes in a small saucepan just until blended

Coat the chicken:

Toss the fried strips in the hot honey until every piece is beautifully glazed

Prep the Caesar:

Toss romaine with dressing, Parmesan, and tomatoes if you are using them

Warm your tortillas:

Heat them in a dry skillet for 30 seconds per side so they roll without cracking

Assemble and roll:

Layer salad and chicken down the center, fold in the sides, and roll tightly

Save

My daughter requested these for her birthday dinner instead of going out to a restaurant. We set up a wrap assembly line with all the components in bowls and everyone made their own exactly how they liked it. Something about that hands-on element made the meal feel so much more special than I expected.

Make-Ahead Magic

You can bread the chicken strips up to 4 hours ahead and keep them refrigerated on a parchment-lined baking sheet. I have even fried the chicken in the morning and reheated it in a 375°F oven for 10 minutes before tossing in the honey. The lettuce stays crisp if you dress it right before serving, so wait on that part until the last minute.

Frying Without Fear

If deep frying feels intimidating, you are not alone. I started with shallow frying in just half an inch of oil, which is much less scary and still delivers perfectly crispy results. The key is not overcrowding the pan, which drops the oil temperature and makes everything soggy. Work in batches and you will get restaurant-quality chicken every single time.

Customization Station

These wraps are incredibly forgiving and adapt to whatever you have in the fridge or whatever your family prefers. The basic formula of crispy chicken, creamy dressing, and warm tortilla works with so many variations.

• Skip the spicy element for kids and toss the chicken in regular honey instead
• Swap Caesar dressing for ranch or blue cheese if that is what you have
• Add sliced avocado or pickled red onions for extra layers of flavor

Save

These wraps have become one of those recipes I can make without even thinking, the kind that feels like giving myself a hug on busy weeknights. Hope they become a staple in your kitchen too.

Recipe Q&A

→ Can I make the chicken ahead of time?

Yes, you can prepare the crispy chicken up to 2 hours in advance and store it in an airtight container at room temperature. Reheat gently in a 300°F oven for 5 minutes before tossing with hot honey and assembling wraps.

→ How do I adjust the heat level?

Control the spice by modifying the hot sauce amount or red pepper flakes in the honey mixture. Start with less hot sauce and gradually increase to reach your preferred heat level. You can also use milder hot sauces.

→ What are good substitutes for tortillas?

Consider whole wheat tortillas, spinach wraps, gluten-free tortillas, or even large lettuce leaves for a lower-carb option. Warm any wrap option before assembling to improve pliability and prevent tearing.

→ Can I use rotisserie chicken instead?

Absolutely. Shred rotisserie chicken and pan-fry it briefly to crisp the edges, then toss with hot honey. This shortcut reduces cooking time significantly while maintaining delicious flavor.

→ How should I store leftover wraps?

Store assembled wraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Keep the hot honey sauce separate and reheat gently before serving. For best results, assemble wraps fresh when possible.

→ What dressing alternatives work well?

Try ranch, garlic aioli, or creamy sriracha mayo for different flavor profiles. You can also use a honey mustard vinaigrette to complement the hot honey chicken beautifully.