Crispy Chicken Bacon Caesar Wraps (Print Version)

Juicy crispy chicken thighs and smoky bacon wrapped with crisp romaine and creamy Caesar dressing in a soft tortilla.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - Vegetable oil for frying

→ Bacon

09 - 8 strips smoked bacon

→ Caesar Salad

10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup grated Parmesan cheese
13 - Freshly ground black pepper to taste

→ Assembly

14 - 4 large flour tortillas (10-inch diameter)
15 - Extra Caesar dressing for drizzling (optional)
16 - Extra grated Parmesan for sprinkling (optional)

# How to Make It:

01 - Place chicken thighs in a container and cover with buttermilk. Marinate for at least 15 minutes, or up to overnight for enhanced tenderness.
02 - Combine flour, garlic powder, paprika, salt, and black pepper in a shallow dish. Mix thoroughly until evenly distributed.
03 - Pour vegetable oil to a depth of ½ inch into a large skillet and heat over medium-high heat until shimmering.
04 - Remove each chicken thigh from buttermilk, dredge thoroughly in seasoned flour, shake off excess coating, and place in hot oil. Fry for 4 to 5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a separate skillet, cook bacon strips over medium heat until crispy, approximately 8 to 10 minutes. Drain on paper towels.
06 - Toss chopped romaine lettuce with Caesar dressing and grated Parmesan cheese in a large bowl. Season with freshly ground black pepper to taste.
07 - Heat tortillas in a dry skillet over medium heat or microwave until pliable and warm.
08 - Cut cooled fried chicken thighs into strips using a sharp knife on a cutting board.
09 - Layer Caesar-dressed romaine mixture on each warm tortilla, add sliced crispy chicken, and place 2 bacon strips on top. Drizzle with extra dressing and sprinkle additional Parmesan if desired.
10 - Fold in the sides of each tortilla and roll tightly. Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • Chicken thighs stay juicier and more flavorful than breasts, and nobody tells you this until you've already wasted years using the wrong cut.
  • Everything comes together in under an hour, which means Wednesday night doesn't have to feel like a cooking marathon.
  • The wrap format keeps things neat enough for lunch boxes but impressive enough to serve guests without feeling like you're cutting corners.
02 -
  • Don't skip the buttermilk soak—I once made these with chicken I didn't have time to marinate, and everyone could taste the difference, which was embarrassing after promising they'd be juicy.
  • The order of assembly matters more than you'd think: greens first so they create a barrier, then chicken so it stays warm, then bacon on top so it doesn't get soggy from the moisture underneath.
03 -
  • If your oil starts smoking, it's too hot—let it cool for 30 seconds before adding chicken, or you'll end up with burnt exteriors and raw interiors.
  • Make your Caesar dressing at home if you can find anchovies—it transforms the wrap from good to unforgettable, and it's easier than you think.
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