# What You'll Need:
→ For the Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - ½ cup grated Parmesan cheese
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Cooking spray
→ For the Caesar Salad
10 - 1 large head romaine lettuce, chopped
11 - ½ cup Caesar dressing
12 - ¼ cup shaved Parmesan cheese
13 - ½ cup cherry tomatoes, halved (optional)
14 - Freshly ground black pepper, to taste
→ For Assembly
15 - 4 pita breads, warmed
16 - Extra Caesar dressing, for drizzling
17 - Lemon wedges (optional)
# How to Make:
01 - Place chicken strips in buttermilk and let marinate for at least 15 minutes, or up to 2 hours for enhanced tenderness.
02 - In a shallow bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper until thoroughly combined.
03 - Remove chicken from buttermilk, allowing excess to drip off. Press each strip firmly into the breadcrumb mixture to ensure even coating.
04 - Arrange coated strips in a single layer in the air fryer basket. Lightly mist with cooking spray and cook at 400°F for 10–12 minutes, turning halfway through, until golden brown and fully cooked.
05 - While chicken cooks, combine chopped romaine lettuce with Caesar dressing, shaved Parmesan, and cherry tomatoes if using. Toss until evenly coated.
06 - Heat pita breads in a dry skillet or microwave until warm. Slice open to create pockets for filling.
07 - Stuff each pita with Caesar salad mixture and 2–3 chicken strips. Drizzle with additional Caesar dressing and add lemon if desired. Serve immediately.
