Crispy Chicken Bacon Wraps (Printer-Friendly)

Juicy chicken thighs with smoky bacon, crisp romaine, and creamy dressing wrapped 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 cheese for sprinkling, optional

# Method:

01 - Place boneless, skinless chicken thighs in a shallow dish and cover with buttermilk. Refrigerate 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. Mix thoroughly until evenly distributed.
03 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering and ready for frying.
04 - Dredge each buttermilk-soaked chicken thigh in the seasoned flour mixture, shake off excess coating, and carefully place into 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 smoked bacon strips over medium heat until crispy, approximately 8 to 10 minutes. Remove to paper towels to drain and cool slightly.
06 - In a large bowl, combine chopped romaine lettuce with Caesar dressing and grated Parmesan cheese. Toss gently until evenly coated. Season with freshly ground black pepper to taste.
07 - Warm flour tortillas in a dry skillet over medium heat or in a microwave until pliable and ready for filling, approximately 1 to 2 minutes.
08 - Once cooled slightly, slice fried chicken thighs into strips approximately ½ inch wide using a sharp knife on a cutting board.
09 - On each warmed tortilla, layer Caesar-dressed romaine lettuce, sliced crispy chicken strips, and 2 strips of cooked bacon. Drizzle with additional Caesar dressing and sprinkle with extra Parmesan cheese if desired.
10 - Fold in the sides of each tortilla and roll up tightly. Using a sharp knife, slice each wrap diagonally in half. Serve immediately while warm.

# Expert Suggestions:

01 -
  • Crispy chicken thighs stay juicy inside while the outside shatters between your teeth, and bacon adds that smoky richness that makes everything taste better.
  • It comes together in under 45 minutes but tastes like you spent way more time thinking about it.
  • One wrap is satisfying enough for lunch, but you'll probably make four anyway because they're too good not to.
02 -
  • The buttermilk soak is non-negotiable—it's the difference between chicken that tastes tender and chicken that actually is tender all the way through.
  • Don't assemble these wraps ahead of time thinking you're being clever; the crispy coating will soften within minutes and you'll lose what makes them special in the first place.
03 -
  • Fry your chicken thighs at the right temperature and you'll get a golden, crispy exterior and tender, juicy meat inside—rush this or go too cool and you'll be disappointed.
  • Bacon cooked until it's actually crispy instead of just warm adds textural layers that soft bacon simply can't achieve, and it's worth the extra few minutes at the stove.
Return