Pin It The first time I made hot honey chicken, my kitchen smelled like a carnival crossed with an Italian restaurant. My husband wandered in from the garage, drawn by that impossible combination of frying oil and warm honey. We ended up eating the chicken standing up at the counter, burning our fingers because we could not wait for plates. That's when I knew this flavor belonged in a wrap.
Last summer I served these wraps at a pool party and watched them disappear in under ten minutes. My friend Sarah, who claims she hates wraps, went back for seconds. The kids were licking the hot honey off their fingers. Nothing beats watching people crowd around the platter like hungry seagulls.
Ingredients
- Chicken breasts: Cut them into strips so they cook evenly and fit perfectly inside the tortilla
- Buttermilk: This tenderizes the meat and helps the breading stick like magic
- Panko breadcrumbs: Japanese crumbs create that shatteringly crisp crust we all crave
- Smoked paprika: Adds a subtle smoky depth that pairs beautifully with the honey
- Honey and hot sauce: The dynamic duo that makes this recipe unforgettable
- Romaine lettuce: Stays crunchy better than other greens and holds up to the warm chicken
- Caesar dressing: Homemade or store-bought both work perfectly here
- Flour tortillas: Large ones prevent filling from escaping during rolling
Instructions
- Get that chicken soaking:
- Submerge the chicken strips in buttermilk for at least 15 minutes while you prep everything else. I have let it go up to an hour when life got distracting.
- Whisk up the coating:
- Combine flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish. The mixture should look like golden sand speckled with rust.
- Coat the strips:
- Dredge each piece of chicken in the crumb mixture, pressing gently to help it adhere. Do not be shy about really getting it in there.
- Fry until golden:
- Heat oil in a large skillet and cook chicken in batches for 4 to 5 minutes per side. You want a deep golden brown color and sizzling that sounds like summer rain.
- Make the hot honey:
- Warm honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Just until blended, do not let it boil or the honey will turn bitter.
- Glaze the chicken:
- Toss the fried chicken in the hot honey sauce until each piece wears a shiny coat. Work quickly so the chicken stays crispy.
- Prep the Caesar:
- Toss romaine with dressing, Parmesan, and tomatoes if you are using them. The leaves should glisten without being drowning.
- Warm those tortillas:
- Give each tortilla a quick toast in a dry skillet or zap them in the microwave. Pliable tortillas equal intact wraps.
- Roll it all up:
- Pile Caesar salad on the center of each tortilla, top with chicken strips, then fold in the sides and roll tightly. Slice in half on a slight angle for that restaurant look.
Pin It My youngest daughter now requests these for her birthday dinner every year. She insists on helping assemble the wraps and takes great pride in her rolling technique. Some recipes are just food, but this one became a tradition before I even realized what was happening.
Making It Your Own
Sometimes I swap in shredded rotisserie chicken when the week has been chaotic. The hot honey coating still transforms it into something special. Do not let perfection stop you from getting dinner on the table.
The Secret To Wraps That Do Not Fall Apart
Layer the heaviest ingredients first and leave a two inch border on the sides. Fold those sides in before rolling from the bottom, tucking everything in tight like you are tucking in a toddler. Practice makes perfect, and failed wraps still taste delicious.
Party Prep Made Simple
You can fry and glaze the chicken up to two hours ahead. Keep it warm in a 200 degree oven on a wire rack so it stays crispy. Let guests assemble their own wraps from a toppings bar.
- Cut the wraps in half right before serving or they will get soggy on the cut edges
- Extra napkins are not optional here, embrace the mess
- Cold crisp apple cider cuts through the heat beautifully
Pin It Some nights you need a dinner that feels like a treat but comes together fast enough for a Tuesday. These wraps have saved more weeknights than I can count.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, for a lighter version, you can bake the breaded chicken strips at 400°F for 15-18 minutes until golden and cooked through, or use an air fryer for similar crispy results.
- → How spicy is the hot honey?
The heat level depends on the hot sauce you choose. Start with 1 tablespoon of hot sauce and increase to 1.5 tablespoons if you prefer more spice. You can also adjust red pepper flakes to control the heat.
- → Can I prepare this ahead of time?
You can prep the components separately ahead of time, but assemble the wraps just before serving to keep the tortillas fresh and prevent sogginess from the dressing.
- → What are good alternatives to Caesar dressing?
Try ranch, creamy garlic, or Greek yogurt-based dressings for variation. You can also use a lighter vinaigrette if you prefer a less creamy option.
- → Is this gluten-free?
The traditional version contains gluten from flour tortillas and breadcrumbs. Use gluten-free flour, panko, and tortillas to make it gluten-free, but always verify all ingredients for potential cross-contamination.
- → How many wraps does this serve?
This makes 4 large wraps, with each wrap containing approximately 610 calories. It's an ideal amount for a main dish serving for four people.