Hot Honey Cornflake Chicken Caesar Wrap

Crispy cornflake and panko-crusted chicken cutlets layered in a flour tortilla with a blended Greek yogurt Caesar dressing, romaine, homemade hot honey, and shatteringly good Parmesan crisps. A restaurant-level wrap you can make at home in under an hour.

Course Main Course

Cuisine American

Keyword cornflake crusted chicken wrap, crispy chicken wrap recipe, greek yogurt caesar dressing, homemade caesar dressing wrap, hot honey chicken caesar wrap

Prep Time 20

Cook Time 25

Total Time 45

Servings wraps

Calories 1317kcal

Author Chef Josh

Equipment

Blender of food processor

Ingredients

Chicken + Breading

2 large chicken breasts sliced into 4 thin cutlets
Salt and black pepper

Seasoned Flour

½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper

Egg Wash

2 eggs
Splash of water

Crunch Coating

1 cup panko breadcrumbs
1 ½ cups crushed cornflakes keep some texture — don't pulverize
Pinch of salt
Avocado oil for frying

Greek Yogurt Caesar Dressing

¾ cup plain Greek yogurt
2 anchovy fillets (or 3 if you're an anchovy fan...I am)
1 garlic clove
¼ cup finely grated Parmesan
2 tablespoon lemon juice
1 tablespoon red wine vinegar
Salt and black pepper

Parmesan Crisps

½ cup finely grated Parmesan

Hot Honey

⅓ cup honey
½ teaspoon paprika
¼ teaspoon cayenne adjust to taste
½ teaspoon chili flakes

Wrap Build

2 large flour tortillas
8 romaine heart leaves
Extra grated Parmesan

Instructions

Make the Parmesan Crisps: Preheat oven to 400°F. Sprinkle Parmesan in thin circles on a parchment-lined baking sheet. Bake 5–7 minutes until melted and golden. Cool completely, then break into shards. Set aside.
Make the Hot Honey: Warm honey slightly in a small saucepan over low heat. Stir in paprika, cayenne, and chili flakes. Remove from heat and set aside.
Make the Caesar Dressing: Add Greek yogurt, anchovy fillets, garlic, Parmesan, lemon juice, and red wine vinegar to a blender. Blend until completely smooth. Taste and adjust seasoning with salt and pepper. Add a splash of water if you want a slightly thinner consistency.
Prep the Chicken: Place each chicken cutlet between two pieces of parchment and pound with a rolling pin until ¼ inch thick — this is important for even frying. Season generously with salt and pepper.
Set Up the Breading Station: Set out three shallow bowls: (1) seasoned flour, (2) egg wash, (3) cornflake and panko mixture. Dredge each cutlet through flour, then egg, then press firmly into the crumb mixture. Pack the coating on (don't be shy).
Cook the Chicken:
There's two ways to do this:
1) Pan-fry (best texture): Heat a shallow layer of avocado oil in a large skillet over medium heat. Fry chicken 3–4 minutes per side until deep golden and cooked through. Drain on a paper towel-lined plate.
2) Air fryer option: Spray coated chicken lightly with oil. Air fry at 400°F for 10–12 minutes, flipping halfway, until crispy and cooked through.
Build the Wraps: Warm tortillas slightly. Layer in this order: romaine leaves, Caesar dressing, 2 chicken cutlets, a generous drizzle of hot honey, Parmesan crisps, extra grated Parmesan, and a final drizzle of Caesar.
Roll tightly and serve immediately.

Video

Notes

The biggest thing I want to stress here is to pound your chicken thin. Cutlets that are too thick mean the crust cooks before the inside does, and you end up fussing with the heat. Once they're at ¼ inch, frying goes fast and stays controlled.
On the cornflake-panko ratio — keep some texture in the cornflakes. I crush them by hand in the bag, not in a food processor. You want irregular pieces, not fine crumbs. That's where the crunch comes from.
The build order really does matter. Dressing goes on the lettuce first. The chicken goes in dry. Hot honey is the last thing before you roll. That sequence is what keeps the crust from steaming out under the sauce weight. I learned this the hard way making something similar when I was working on my Crispy Maple Garlic Chicken Wings — sauce timing changes everything.
If you want to meal prep this, the Parmesan crisps hold well in an airtight container for 2–3 days. The dressing keeps in the fridge for up to a week. Bread and cook the chicken fresh for best texture.

Nutrition