Crispy Chicken Bacon Caesar Wraps (Printable version)

Golden crispy chicken and bacon with romaine in creamy Caesar dressing, rolled in warm tortillas for a satisfying handheld meal.

# Needed ingredients:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons olive oil for frying

→ Bacon

10 - 8 slices bacon

→ Vegetables and Greens

11 - 2 cups romaine lettuce, chopped

→ Caesar Dressing

12 - 1/3 cup Caesar dressing, store-bought or homemade

→ Wraps

13 - 4 large flour tortillas

→ Optional Additions

14 - 1/4 cup grated Parmesan cheese
15 - Freshly ground black pepper to taste
16 - Lemon wedges for serving

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls in sequence: place all-purpose flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and pepper in the third bowl.
03 - Dredge each chicken thigh in flour, shake off excess, dip into beaten egg, then coat thoroughly with seasoned panko mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Bake chicken thighs for 15 to 18 minutes until cooked through and exterior is crispy. Remove from oven and let rest for 5 minutes, then slice into strips.
06 - While chicken bakes, cook bacon slices in a skillet over medium heat until crisp and browned. Transfer to paper towels to drain excess fat.
07 - In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated.
08 - Warm flour tortillas briefly in a dry skillet over medium heat or in microwave for 15 to 20 seconds until pliable.
09 - Lay out each tortilla. Arrange a generous portion of Caesar-dressed romaine in the center, top with sliced crispy chicken, 2 bacon slices, and Parmesan cheese and black pepper if desired.
10 - Roll each wrap tightly, folding in the sides to secure filling. Slice in half diagonally and serve with lemon wedges.

# Expert advice:

01 -
  • Everything comes together in under an hour, which means you can serve this on nights when cooking feels like a luxury rather than a chore.
  • That crispy-outside, tender-inside chicken paired with bacon is honestly the kind of flavor combination that makes people forget they're eating a wrap and not a fancy sandwich.
02 -
  • Don't skip the resting period after the chicken comes out of the oven because it really does stay juicier and slices cleaner instead of shredding apart.
  • Warm tortillas are non-negotiable because they stretch and roll without cracking, which is the difference between looking like you know what you're doing and looking like you're wrestling with your lunch.
03 -
  • Don't let your oil get too hot or the outside will burn before the inside cooks, but don't keep it too cool either or you'll end up with greasy disappointment.
  • Slice the chicken against the grain and you'll notice it's so much more tender than if you just hack through it randomly.
Go back