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Take the 300 grams of raw chicken breast. Coat the chicken breast thoroughly in hot sauce, ensuring it is well covered. Do not add salt at this stage, as it can make the chicken too salty.

Dredge the hot-sauce-coated chicken breast in panko crumbs or Italian bread crumbs until it is fully covered on all sides.

Place the breaded chicken into an air fryer basket. Spray the chicken lightly with cooking spray to help with crisping.

Air fry the chicken at 390°F (199°C) for approximately 15-20 minutes, or until cooked through and golden brown. The internal temperature should reach 165°F (74°C).

Once cooked, remove the chicken from the air fryer and let it rest for about 1 minute. This allows the juices to redistribute.

While the chicken is resting, chop the romaine or green leaf lettuce. In a bowl, pour the 15 grams of Bolthouse Caesar dressing over the chopped lettuce. Mix the lettuce and dressing together until the lettuce is well coated.

Take a low carb tortilla (burrito size). Lightly toast the tortilla in a dry pan or microwave for a few seconds until warm and pliable. Be careful not to toast it too much, as it will become too hard to fold.

Lay the lightly toasted tortilla flat on a clean surface. If desired, spread a small amount of additional Caesar dressing onto the tortilla.

Place the cooked chicken pieces on the tortilla. Add the dressed lettuce on top of the chicken.

Fold the tortilla into a wrap, tucking in the sides as you roll. For easier handling, you can wrap it in parchment paper.


Take the 300 grams of raw chicken breast. Coat the chicken breast thoroughly in hot sauce, ensuring it is well covered. Do not add salt at this stage, as it can make the chicken too salty.

Dredge the hot-sauce-coated chicken breast in panko crumbs or Italian bread crumbs until it is fully covered on all sides.

Place the breaded chicken into an air fryer basket. Spray the chicken lightly with cooking spray to help with crisping.

Air fry the chicken at 390°F (199°C) for approximately 15-20 minutes, or until cooked through and golden brown. The internal temperature should reach 165°F (74°C).

Once cooked, remove the chicken from the air fryer and let it rest for about 1 minute. This allows the juices to redistribute.

While the chicken is resting, chop the romaine or green leaf lettuce. In a bowl, pour the 15 grams of Bolthouse Caesar dressing over the chopped lettuce. Mix the lettuce and dressing together until the lettuce is well coated.

Take a low carb tortilla (burrito size). Lightly toast the tortilla in a dry pan or microwave for a few seconds until warm and pliable. Be careful not to toast it too much, as it will become too hard to fold.

Lay the lightly toasted tortilla flat on a clean surface. If desired, spread a small amount of additional Caesar dressing onto the tortilla.

Place the cooked chicken pieces on the tortilla. Add the dressed lettuce on top of the chicken.

Fold the tortilla into a wrap, tucking in the sides as you roll. For easier handling, you can wrap it in parchment paper.
