# Ingredients:
→ Crispy Chicken
01 - 2 large chicken breasts, sliced into strips
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil, sufficient for frying
→ Buldak Sauce
10 - 2 tablespoons gochujang (Korean chili paste)
11 - 1 tablespoon soy sauce
12 - 1 tablespoon honey
13 - 1/2 tablespoon brown sugar
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon unsalted butter
16 - 2 garlic cloves, minced
17 - 1/4 teaspoon smoked paprika
→ Wrap and Fillings
18 - 4 large flour tortillas
19 - 2 cups romaine lettuce, shredded
20 - 1/2 cup Caesar dressing
21 - 1/2 cup grated Parmesan cheese
22 - 1/2 cup cherry tomatoes, halved (optional)
23 - Fresh cracked pepper, to taste
# Instructions:
01 - Combine chicken strips with buttermilk, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Cover and refrigerate for at least 20 minutes.
02 - In a separate bowl, blend all-purpose flour with panko breadcrumbs until evenly mixed.
03 - Pour enough vegetable oil into a deep skillet or fryer to submerge chicken. Heat over medium-high temperature.
04 - Remove marinated chicken from the refrigerator. Dredge each strip in the flour-panko mixture, shaking off any excess. Gently lower pieces into hot oil, frying for 3 to 4 minutes per side until deeply golden and cooked through. Drain on a plate lined with paper towels.
05 - Melt unsalted butter in a small saucepan over low heat. Add minced garlic and cook just until fragrant. Stir in gochujang, soy sauce, honey, brown sugar, rice vinegar, and smoked paprika. Simmer for about 2 minutes, stirring frequently. Remove from heat.
06 - Transfer fried chicken strips to a bowl and toss thoroughly with warm buldak sauce until fully coated.
07 - Place flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or warm individually in a microwave until soft and pliable.
08 - Spread a portion of Caesar dressing onto each warm tortilla. Layer with shredded romaine lettuce, sauced crispy chicken, grated Parmesan, and halved cherry tomatoes if using. Finish with freshly cracked black pepper.
09 - Roll each tortilla tightly around the fillings, slice in half with a sharp knife, and serve immediately.
