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Buffalo chicken Caesar chopped wrap cut in half, filled with crispy chicken, bacon, romaine, croutons and parmesan

Buffalo Chicken Caesar Chopped Wrap

Buffalo chicken meets a classic Caesar. Crispy chicken tenders in buffalo sauce with romaine, bacon, parmesan, croutons and creamy Caesar dressing, chopped together and toasted in a tortilla.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 3 large wraps
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Bacon
  • 1 bag Just Bare Lightly Breaded Chicken Breast Strips
  • 1 package bacon
Sauces
  • 1/2 cup buffalo sauce
  • 1/2 cup Caesar dressing
Assembly
  • 3 XL tortillas
  • 1 head romaine lettuce
  • 1 cup croutons
  • 1 cup shaved parmesan

Equipment

  • Baking sheet
  • Oven or air fryer
  • Paper towels
  • Cutting board
  • Knife
  • Large pan for toasting

Method
 

Cook the bacon
  1. Preheat your oven to 400°F and place the bacon on a baking sheet.
  2. Cook for 12–15 minutes and remove once the bacon is done to your liking.
  3. Drain on a paper towel.
Cook the chicken
  1. Bake or air fry the chicken tenders according to package instructions until golden and crispy.
Assembly
  1. Wash and chop the romaine and lay it down on a cutting board.
  2. Add the tenders, bacon, croutons, and shaved parmesan on top of the romaine.
  3. Drizzle a generous amount of buffalo sauce and Caesar dressing over everything.
  4. Chop it all up together with a knife until it’s fully mixed and bite-sized.
  5. Warm your tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
  6. Fold in the sides, roll it up tight, and toast it in a pan a couple minutes per side until golden and crispy.
  7. Cut it in half and enjoy!

Notes

Drain the bacon. Letting it rest on a paper towel keeps extra grease out of the wrap.
Cook the tenders until crispy. They’ll hold their crunch better once they’re chopped and sauced.
Don’t skip warming the tortilla. A cold tortilla will crack and rip when you try to roll it.