# Directions:
01 - Place chicken strips in a bowl and cover with buttermilk. Let marinate for at least 15 minutes to tenderize.
02 - Combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper in a shallow dish. Mix thoroughly.
03 - Remove chicken from buttermilk, allowing excess to drip off. Press each strip firmly into the breadcrumb mixture, ensuring even coating on all sides.
04 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat, stirring until just blended. Remove from heat.
06 - Place fried chicken strips in a bowl and pour hot honey sauce over them. Toss gently until evenly coated.
07 - Combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes in a large bowl. Toss until leaves are evenly coated. Add croutons and toss gently.
08 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave for 20 seconds until pliable.
09 - Layer Caesar salad mixture across the center of each tortilla. Top with hot honey chicken strips. Fold in the sides and roll tightly from bottom to top, securing the filling.
10 - Slice each wrap in half diagonally and serve immediately while chicken remains crispy.
