# What You Need:
→ 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 black pepper
07 - 1 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - Vegetable oil 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 & Fillings
18 - 4 large flour tortillas
19 - 2 cups shredded romaine lettuce
20 - 1/2 cup Caesar dressing
21 - 1/2 cup grated Parmesan cheese
22 - 1/2 cup cherry tomatoes, halved (optional)
23 - Fresh cracked black pepper to taste
# How to Make:
01 - Combine buttermilk with garlic powder, onion powder, salt, and pepper. Submerge chicken strips in mixture and refrigerate for at least 20 minutes.
02 - Mix all-purpose flour and panko breadcrumbs in a separate bowl.
03 - Heat vegetable oil in a deep skillet over medium-high heat until hot.
04 - Remove chicken from marinade, dredge strips in flour and panko mixture, then fry until golden and cooked through, approximately 3 to 4 minutes per side. Drain on paper towels.
05 - Melt butter over low heat in a saucepan, add minced garlic and cook until fragrant. Stir in gochujang, soy sauce, honey, brown sugar, rice vinegar, and smoked paprika. Simmer for 2 minutes, then remove from heat.
06 - Toss fried chicken strips in the buldak sauce until thoroughly coated.
07 - Heat tortillas briefly in a dry skillet or microwave until pliable.
08 - Spread Caesar dressing evenly over each tortilla. Layer shredded romaine, buldak chicken, grated Parmesan, cherry tomatoes if using, and finish with cracked black pepper.
09 - Roll wraps tightly, slice in half, and serve immediately.
