Save My air fryer sat unused for months until a weeknight when I had leftover romaine and chicken breasts that needed a purpose. I remembered those Caesar wraps from the cafe near my old office, the ones I'd grab on rushed lunch breaks, and thought: why not make them at home? The result was so much better than I expected, crispy, tangy, and gone in minutes. Now it's my go-to when I want something satisfying without turning on the oven.
I made these for my sister when she visited last spring, and she ate two in one sitting. She kept saying it reminded her of something we'd order at a beachside grill, but better because the chicken was actually seasoned. We sat on the porch with lemon wedges and extra dressing, and she made me promise to text her the recipe before she left. It's one of those meals that feels special without any fuss.
Ingredients
- Chicken breasts, cut into strips: I like cutting them myself so they're all roughly the same size, which helps them cook evenly in the air fryer.
- Buttermilk: This is what makes the chicken tender and helps the breading stick, don't skip the soak even if you're in a hurry.
- Panko breadcrumbs: Regular breadcrumbs won't give you the same crunch, panko is lighter and crisps up beautifully.
- Grated Parmesan cheese: Mixed into the breading, it adds a salty, nutty layer that tastes like the Caesar dressing itself.
- Garlic powder and paprika: These give the chicken a subtle savory kick without overpowering the Caesar flavor.
- Romaine lettuce, chopped: The classic Caesar green, sturdy enough to hold up in the pita without wilting immediately.
- Caesar dressing: Use your favorite brand or make your own, this is the heart of the flavor so choose one you really like.
- Shaved Parmesan cheese: A little extra on the salad adds texture and that sharp, tangy bite.
- Cherry tomatoes, halved: Optional, but they add a pop of sweetness and color that brightens the whole thing.
- Pita breads: Warm them up so they're soft and pliable, cold pitas tear too easily.
- Lemon wedges: A squeeze at the end cuts through the richness and makes everything taste fresher.
Instructions
- Soak the chicken:
- Submerge the chicken strips in buttermilk and let them sit for at least 15 minutes. If you have time, go longer, the chicken will be even more tender.
- Prepare the breading:
- In a shallow bowl, mix the panko, Parmesan, garlic powder, paprika, salt, and pepper. This is your crispy coating, so make sure everything is evenly combined.
- Coat the chicken:
- Pull each strip from the buttermilk, shake off the excess, and press it into the breadcrumb mixture. Make sure every side is covered, then set aside on a plate.
- Load the air fryer:
- Arrange the breaded strips in a single layer in the basket, don't overlap them or they won't crisp up. Spray lightly with cooking spray.
- Air fry until golden:
- Cook at 400°F for 10 to 12 minutes, flipping halfway through. You'll know they're done when the coating is deep golden and the chicken feels firm to the touch.
- Toss the salad:
- While the chicken cooks, mix the chopped romaine with Caesar dressing, shaved Parmesan, and cherry tomatoes if you're using them. Season with black pepper.
- Warm the pitas:
- Heat them in a dry skillet or wrap in a damp towel and microwave for 20 seconds. Cut open one edge to create a pocket.
- Stuff and serve:
- Fill each pita with a generous scoop of Caesar salad and 2 to 3 chicken strips. Drizzle extra dressing inside and finish with a squeeze of lemon if you like.
Save The first time I served these at a casual dinner, I thought they'd be a side act to the pasta I'd made. Instead, everyone gravitated toward the pitas, and the pasta sat half-eaten. One friend said it tasted like vacation food, the kind of thing you'd eat barefoot with sand still on your feet. I realized then that some recipes just have that effect, they transport you without trying.
Storing and Reheating
If you have leftovers, store the chicken and salad separately in airtight containers in the fridge. The chicken will keep for up to three days, and you can reheat it in the air fryer at 350°F for about 5 minutes to bring back the crunch. The salad is best eaten fresh, but you can prep the ingredients ahead and toss them right before serving. I don't recommend assembling the pitas in advance, they get soggy fast.
Swaps and Variations
You can swap the chicken for crispy tofu or chickpeas if you want a plant-based version, just adjust the air frying time. Greek yogurt-based Caesar dressing lightens things up without losing much flavor. If you can't find pita, flatbreads or even large tortillas work just as well. I've also used kale instead of romaine when I wanted something heartier, it holds up even better to the dressing.
What to Serve Alongside
These pitas are filling on their own, but I like to serve them with sweet potato fries or a simple cucumber and tomato salad on the side. A cold sparkling water with lemon feels right, or a light white wine if it's a weekend. Sometimes I'll put out a bowl of extra croutons and Parmesan so people can customize their pitas as they go.
- Sweet potato fries or regular fries for dipping in extra Caesar dressing.
- A light cucumber salad with olive oil and red wine vinegar to balance the richness.
- Lemonade or iced tea if you're keeping it casual and easy.
Save This recipe has become one of those reliable favorites that I come back to when I need something quick but crave real flavor. It's proof that you don't need a long ingredient list or complicated techniques to make something that feels like a treat.
Cooking Questions
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken in buttermilk for up to 2 hours for extra tenderness. You can also bread the strips in advance and refrigerate them for up to 4 hours before air-frying. However, air-fry just before serving to maintain crispiness.
- → What temperature should I air-fry the chicken?
Air-fry the chicken strips at 400°F (200°C) for 10-12 minutes, turning halfway through. This ensures the coating becomes golden and crispy while the chicken cooks through completely.
- → How can I make this lighter?
Substitute Greek yogurt-based Caesar dressing for the traditional version to reduce fat and calories. You can also omit the cheese or use reduced-fat Parmesan. The air-frying method already reduces oil compared to deep frying.
- → Can I use store-bought breaded chicken?
Yes, store-bought breaded chicken tenders work in a pinch and save time. Air-fry them according to package instructions, typically 10-12 minutes at 400°F. However, fresh marinated and breaded chicken offers superior flavor and texture.
- → What are good substitutes for pita bread?
Flatbread, naan, or even soft flour tortillas work well as alternatives. You can also serve the chicken and salad over mixed greens as a traditional Caesar salad bowl if you prefer to skip the bread.
- → How do I prevent the pita from becoming soggy?
Warm the pita just before assembly and fill it immediately. Avoid over-dressing the salad, and consider drizzling extra dressing directly into the pita rather than pre-mixing it with the lettuce if you're concerned about sogginess.