# Components:
→ 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
15 - Extra Caesar dressing for drizzling, optional
16 - Extra grated Parmesan for sprinkling, optional
# Method:
01 - Marinate boneless, skinless chicken thighs in buttermilk for at least 15 minutes, or up to overnight for enhanced tenderness.
02 - In a shallow dish, combine all-purpose flour, garlic powder, paprika, salt, and black pepper.
03 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
04 - Dredge each marinated chicken thigh in the seasoned flour mixture, shake off excess flour, and fry for 4-5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a separate skillet, cook smoked bacon over medium heat until crispy. Drain on paper towels and set aside.
06 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and grated Parmesan cheese. Season with freshly ground black pepper to taste.
07 - Warm flour tortillas in a dry skillet over low heat or microwave until pliable and easy to fold.
08 - Once cooled slightly, slice fried chicken thighs into strips using a sharp knife.
09 - For each wrap, layer Caesar-dressed romaine on a warm tortilla, top with sliced crispy chicken, and place 2 strips of cooked bacon on top. Drizzle with additional Caesar dressing and sprinkle with Parmesan if desired.
10 - Fold in the sides of each tortilla and roll up tightly. Slice in half diagonally and serve immediately.
