Description
These Buffalo Chicken Caesar Salad Wraps combine spicy buffalo chicken with crisp romaine lettuce, tangy Caesar dressing, and fresh cherry tomatoes, all wrapped in a soft flour tortilla. Perfect for a quick, flavorful meal that serves 4 in about 30 minutes.
Ingredients
Scale
Chicken and Sauce
- 3-4 boneless, skinless chicken breasts (approximately 1 pound)
- 1/2 cup buffalo sauce
Vegetables and Cheese
- 3 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded Parmesan cheese
Wraps and Dressing
- 4 large flour tortillas
- 1/2 cup Caesar dressing
Instructions
- Cook the Chicken: Preheat a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook them in the skillet until golden brown and fully cooked, about 6-7 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
- Add Buffalo Sauce: Remove the cooked chicken from heat and let it rest for a few minutes. Then, toss the chicken in buffalo sauce until each piece is evenly coated.
- Prepare Vegetables: While the chicken rests, chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes to prepare for assembly.
- Assemble Wraps: Lay out each tortilla and spread Caesar dressing evenly over the surface. Layer on the buffalo chicken, chopped romaine lettuce, halved cherry tomatoes, and shredded Parmesan cheese.
- Roll Up: Tightly roll each tortilla to securely enclose all the fillings, making sure the wrap holds together well.
- Slice and Serve: Cut each wrap diagonally in half to serve. Optionally, offer additional buffalo sauce or Caesar dressing on the side for dipping or extra flavor.
Notes
- You can substitute the buffalo sauce with mild or extra hot sauce based on your spice tolerance.
- Grilling the chicken instead of pan-searing can add a smoky flavor.
- For a low-carb version, use whole wheat or low-carb tortillas.
- Leftover wraps can be wrapped in foil and refrigerated for up to 2 days.
- Add sliced avocado or cucumbers for extra freshness and texture.
