Buffalo Chicken Caesar Wraps
Say goodbye to dry, overcooked chicken with these juicy buffalo chicken caesar wraps!
Ingredients
2 boneless skinless chicken breasts
5 tbsp butter
½ cup franks red hot
1 tsp worcestershire, divided
2 tbsp honey
⅓ cup + ½ tbsp canola oil
2 12” wraps
4 anchovies
1 garlic clove
3 egg yolks
1 tsp dijon mustard
⅓ cup parmesan
1 lemon
2 romaine hearts
Salt
Black pepper
Instructions
Preheat the oven to 400F.
Using paper towel, pat the chicken breasts dry. Season with ½ tsp salt and a few cracks of black pepper. Set aside.
Heat ½ tbsp in a large, oven-proof skillet on medium heat. I’m using 10” stainless steel!
When hot, add chicken breasts and let cook, untouched for 5 minutes, or until slightly golden. Flip and repeat on the other side.
Meanwhile, melt butter in a small saucepan. Once melted, add frank’s red hot, ½ tsp worcestershire and honey. Whisk until combined and continue cooking on low until just before it starts simmering.
When the chicken is golden, turn off the heat and pour in half the buffalo sauce, covering the chicken. Save the remaining buffalo sauce for later! Back in the pan, return heat to low and baste until the sauce is slightly glossy. Transfer the pan to the oven and cook for 10- 15 minutes.
Meanwhile make your caesar salad. Start by slicing your romaine into thin strips. Transfer cut lettuce to a salad spinner. Wash and then dry the lettuce thoroughly. Transfer to a large bowl and place in the fridge while you make the dressing.
In a small food processor, add anchovies and garlic. Pulse until finely diced. Add in egg yolks, mustard, half the juice of your lemon, and the remaining ½ tsp worcestershire. Pulse until well combined. Continue blending while slowly streaming in your canola oil. You’ll know it’s ready when the dressing turns pale yellow and thickens. Add parmesan and lots of black pepper. Pulse again, then taste and adjust.
Remove your lettuce from the fridge and cover in the juice of your remaining half lemon. Add dressing and toss to coat.
By now the chicken should be done. For juice chicken breasts, I like to remove them from the oven when they reach an internal temperature of 155-160F. Then, let them rest on a cutting board for 10 minutes, or until the internal temperature reaches 162-165F. You’ll know it’s ready when the chicken juices run clear and the flesh is opaque. Slice the chicken into thin strips and start assembling your wraps.
Heat the wrap in the microwave for 30 seconds. Then add 2 generous scoops of salad, 5-6 strips of chicken and a few tablespoons of that reserved buffalo sauce. Roll it up and enjoy!
Tag me if you make it @stefsdinnerdate <3