# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - Vegetable oil for frying
→ Bacon
09 - 8 strips smoked bacon
→ Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - 1/2 cup Caesar dressing
12 - 1/4 cup grated Parmesan cheese
13 - Freshly ground black pepper to taste
→ Assembly
14 - 4 large flour tortillas, 10-inch
15 - Extra Caesar dressing for drizzling, optional
16 - Extra grated Parmesan cheese for sprinkling, optional
# How to Make It:
01 - Marinate boneless, skinless chicken thighs in buttermilk for at least 15 minutes or up to overnight for enhanced tenderness.
02 - Combine all-purpose flour, garlic powder, paprika, salt, and black pepper in a shallow dish.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
04 - Dredge each marinated chicken thigh in the seasoned flour mixture, shake off excess, and fry for 4 to 5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a separate skillet, cook smoked bacon over medium heat until crispy. Transfer to paper towels to drain and cool slightly.
06 - In a large bowl, toss chopped romaine lettuce with Caesar dressing and grated Parmesan cheese. Season with freshly ground black pepper.
07 - Warm flour tortillas in a dry skillet or microwave until pliable and ready for filling.
08 - Cut cooked chicken thighs into strips approximately 1/4 inch wide.
09 - Layer Caesar-dressed romaine, sliced crispy chicken, and 2 strips of bacon onto each tortilla. Drizzle with extra Caesar dressing and sprinkle with additional Parmesan if desired.
10 - Fold in the sides of each tortilla and roll up tightly. Slice diagonally in half and serve immediately.
