Buffalo Chicken Caesar Wrap
Buffalo Chicken Caesar Wrap
Ingredients
For the Buffalo Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, diced into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 cup buffalo sauce
For the Wraps
- 4 large tortillas, 10-inch
- 1/2 cup Caesar dressing
- 4 cups shredded romaine lettuce
- 1/2 cup Parmesan cheese, shredded or grated
Instructions
- 1
Place the diced chicken breast into a medium bowl. Season generously with salt, black pepper, garlic powder, and paprika. Mix thoroughly to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the hot pan.
⏱️ 2 min
- 3
Cook the chicken for 8-10 minutes, stirring occasionally, until it is golden brown and fully cooked through, with an internal temperature of 165°F (74°C).
⏱️ 10 min
- 4
Once the chicken is cooked, pour the buffalo sauce into the pan. Stir well to completely coat all the chicken pieces in the sauce. Remove from heat.
⏱️ 3 min
- 5
Lay one large tortilla flat on a clean work surface. Spread about 2 tablespoons of Caesar dressing evenly over the entire surface of the tortilla.
⏱️ 1 min
- 6
Place about 1 cup of shredded romaine lettuce on top of the Caesar dressing, leaving a border around the edges.
⏱️ 1 min
- 7
Spoon about 1/4 of the buffalo chicken mixture over the shredded lettuce.
⏱️ 1 min
- 8
Sprinkle about 2 tablespoons of Parmesan cheese over the buffalo chicken.
⏱️ 1 min
- 9
To roll the wrap, fold in the sides of the tortilla about 1 inch. Then, starting from the bottom edge closest to you, tightly roll up the tortilla, keeping the filling snug. Repeat for the remaining wraps.
⏱️ 4 min
- 10
Cut each finished wrap in half diagonally before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Caesar Wrap
For the Buffalo Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, diced into 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 cup buffalo sauce
For the Wraps
- 4 large tortillas, 10-inch
- 1/2 cup Caesar dressing
- 4 cups shredded romaine lettuce
- 1/2 cup Parmesan cheese, shredded or grated
Instructions
- 1
Place the diced chicken breast into a medium bowl. Season generously with salt, black pepper, garlic powder, and paprika. Mix thoroughly to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min - 2
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the hot pan.
⏱️ 2 min - 3
Cook the chicken for 8-10 minutes, stirring occasionally, until it is golden brown and fully cooked through, with an internal temperature of 165°F (74°C).
⏱️ 10 min - 4
Once the chicken is cooked, pour the buffalo sauce into the pan. Stir well to completely coat all the chicken pieces in the sauce. Remove from heat.
⏱️ 3 min - 5
Lay one large tortilla flat on a clean work surface. Spread about 2 tablespoons of Caesar dressing evenly over the entire surface of the tortilla.
⏱️ 1 min - 6
Place about 1 cup of shredded romaine lettuce on top of the Caesar dressing, leaving a border around the edges.
⏱️ 1 min - 7
Spoon about 1/4 of the buffalo chicken mixture over the shredded lettuce.
⏱️ 1 min - 8
Sprinkle about 2 tablespoons of Parmesan cheese over the buffalo chicken.
⏱️ 1 min - 9
To roll the wrap, fold in the sides of the tortilla about 1 inch. Then, starting from the bottom edge closest to you, tightly roll up the tortilla, keeping the filling snug. Repeat for the remaining wraps.
⏱️ 4 min - 10
Cut each finished wrap in half diagonally before serving.
⏱️ 2 min