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side view of a sliced cornflake-crusted buffalo chicken caesar salad wrap on a plate
Olga

Cornflake-Crusted Buffalo Chicken Caesar Salad Wrap

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Cornflake-crusted buffalo chicken caesar salad wrap is a delicious mix of crispy chicken, spicy buffalo sauce, creamy Caesar dressing, and fresh romaine lettuce wrapped in a soft tortilla.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 lb chicken tenders
  • 1/2 cup cornstarch
  • 2 large eggs whisked
  • 2 cups crushed cornflakes seasoned with:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Avocado oil spray for baking
For the Wraps:
  • 4 large flour tortillas
  • 1/2 cup Buffalo sauce Frank’s Buffalo Sauce
  • 2 cups chopped romaine lettuce
  • 1/4 cup Caesar dressing store-bought or homemade
  • 1/4 cup grated Parmesan cheese
Optional Add-ins:
  • Cherry tomatoes halved
  • Sliced avocado
  • Croutons

Equipment

  • 1 Baking Sheet
  • 1 Wire Rack
  • 1 Mixing Bowls
  • 1 Whisk or Fork
  • 1 Fine Mesh Strainer
  • 1 Tongs
  • 1 Large Skillet
  • 1 Cutting Board and Knife
  • 1 Measuring Spoons optional

Method
 

  1. Preheat the oven to 425°F. Set up three bowls: one with 1/2 cup cornstarch, one with 2 whisked eggs, and one with 2 cups of crushed cornflakes mixed with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Lightly season the chicken tenders with salt and pepper. Pat the tenders dry with paper towels. Coat each piece in cornstarch, then dip it into the whisked eggs, and press it into the seasoned cornflake mixture until evenly coated.
  3. Line a baking sheet with a wire rack and spray the rack lightly with cooking spray. Place the breaded chicken tenders on the rack in a single layer, ensuring they don’t touch. Spray the tops of the chicken lightly with avocado oil. Bake the chicken for 20-25 minutes, flipping halfway through. For extra crunch, broil on low for 1-2 minutes at the end. The chicken is done when it’s golden brown and reaches an internal temperature of 165°F. Toss the baked chicken in 1/2 cup Buffalo sauce just before assembling the wraps.
  4. In a large bowl, toss 2 cups of chopped romaine lettuce with 1/4 cup Caesar dressing and 1/4 cup grated Parmesan cheese until evenly coated.
  5. Warm the tortillas in a dry skillet for 10-15 seconds on each side until soft and pliable. Lay a warmed tortilla flat and add a layer of Caesar salad in the center, followed by a few pieces of Buffalo-coated chicken. If desired, add extras like cherry tomatoes, avocado slices, or croutons.
  6. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a wrap. Toast the wrap seam-side down in the skillet for 1-2 minutes on each side for extra crunch, if desired. Slice the wraps in half and serve immediately while the chicken is warm and crispy.

Notes

tips

  1. Keep it simple: If you’re short on time, use frozen or pre-cooked chicken tenders.
  2. Warm your tortillas: A warm tortilla makes rolling easier and keeps everything together.
  3. Toss last: Toss the chicken in buffalo sauce right before assembling the wraps to keep it crispy.

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