# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 240 ml buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 120 g all-purpose flour
08 - 120 g 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 - ½ tablespoon brown sugar
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon unsalted butter
16 - 2 garlic cloves, minced
17 - ¼ teaspoon smoked paprika
→ Wrap & Fillings
18 - 4 large flour tortillas
19 - 2 cups shredded romaine lettuce
20 - 120 ml Caesar dressing
21 - 50 g grated Parmesan cheese
22 - ½ cup cherry tomatoes, halved (optional)
23 - Fresh cracked black pepper, to taste
# How To Make:
01 - Combine chicken strips with buttermilk, garlic powder, onion powder, salt, and pepper. Refrigerate for at least 20 minutes.
02 - In a bowl, mix all-purpose flour and panko breadcrumbs evenly.
03 - Heat vegetable oil in a deep skillet over medium-high heat until hot enough for frying.
04 - Remove chicken from marinade, dredge strips in flour and breadcrumb mixture, then fry for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
05 - Melt butter in a small saucepan over low heat, add garlic and cook until fragrant. Stir in gochujang, soy sauce, honey, brown sugar, rice vinegar, and smoked paprika. Simmer for 2 minutes and remove from heat.
06 - Toss fried chicken strips in the prepared buldak sauce until fully coated.
07 - Heat tortillas in a dry skillet or microwave until pliable and warm.
08 - Spread Caesar dressing on each tortilla, layer with romaine lettuce, buldak-coated chicken, Parmesan cheese, cherry tomatoes (if using), and cracked black pepper.
09 - Roll each tortilla tightly, slice in half, and serve immediately.
