Say goodbye to dry, overcooked chicken, and hello to this juicy buffalo chicken caesar wrap! The star of the show here is a cooking technique that will help you avoid dry chicken for the foreseeable future. The supporting actress is a caesar dressing that you will use for eternity.
Equipment
To make buffalo chicken wraps at home, here’s what you need:
- paper towel
- oven-proof skillet
- tongs
- small saucepan
- whisk
- chef’s knife
- cutting board
- large bowl
- food processor or hand blender
Cooking Tips
- Chicken breasts can taste great! No, really! This recipe uses a sear and bake method that ensures juicy results every time.
- Fool-proof Caesar dressing. My favourite way to make Caesar dressing is in a food processor (details below) but if you don’t have one, a hand blender or standard blender would also work.
- Crisp lettuce is key. The best way to achieve crisp lettuce is to wash it in ice cold water, pat it dry and keep it in the fridge until just ready to serve. It will be so refreshing and perfect in your wraps!
What are the best tortillas for buffalo chicken wraps?
I prefer using flour tortillas for buffalo chicken wraps because of their neutral flavour and flexibility. The thinner the better, but they must be 12″ for maximum stuffing capacity.
Why is my caesar salad dressing runny?
If your dressing is runny, it probably means you added the oil too quickly. To thicken the dressing, pour the oil in a slow drizzle, yes, even slower than you think is needed. It’s really hard to reverse a runny dressing once you’ve put yourself in that situation, so try your best, babe. Using a squeeze bottle has really helped me in the past!
Buffalo Chicken Caesar Wraps
2
servings40
minutesIngredients
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
Directions
Preheat the oven to 400°F.
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. Wash and 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°F to 160°F. Then, let them rest on a cutting board for 10 minutes, or until the internal temperature reaches 162°F to 165°F. 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 @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.