Cornflake-Crusted Buffalo Chicken Caesar Salad Wrap

Introduction

If you’re craving a bold, crunchy, and flavor-packed meal, look no further than the Cornflake-Crusted Buffalo Chicken Caesar Salad Wrap. This wrap combines the satisfying crunch of cornflake-coated chicken, the fiery kick of buffalo sauce, and the creamy richness of Caesar dressing, all wrapped up in a soft tortilla. Whether you’re making lunch, dinner, or meal-prepping for the week, this recipe is sure to impress your taste buds.

This recipe delivers the best of both worlds—comfort food satisfaction with a balanced mix of textures and flavors. Plus, it’s quick to make and easy to customize based on your preferences. Let’s dive into the details!

Ingredients

To make this delicious wrap, you’ll need:

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into strips
• 2 cups cornflakes, crushed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
• 1 cup all-purpose flour
• 1 large egg, beaten
• ½ cup buffalo sauce
• 2 tablespoons melted butter

For the Wrap:

• 4 large tortillas (flour or whole wheat)
• 2 cups romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup shredded parmesan cheese
• ½ cup Caesar dressing
• ½ avocado, sliced (optional)

Step-by-Step Instructions

1. Prepare the Chicken Coating

• Place the cornflakes in a ziplock bag and crush them using a rolling pin or food processor until they resemble fine crumbs.
• In a shallow bowl, mix the crushed cornflakes with garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. Coat the Chicken

• In a separate bowl, pour the buttermilk over the chicken strips and let them soak for about 10 minutes. This helps tenderize the chicken and allows the coating to stick better.
• Set up a dredging station with three bowls: one for flour, one for the beaten egg, and one for the seasoned cornflake mixture.
• Remove the chicken from the buttermilk, dredge each piece in flour, then dip it into the egg, and finally coat it with the crushed cornflakes. Press the cornflakes firmly to ensure they adhere well.

3. Bake or Air Fry the Chicken

• Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the coated chicken strips on it. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
• Air Fryer Method: Preheat the air fryer to 375°F (190°C). Spray the basket lightly with cooking spray and cook the chicken in batches for 10-12 minutes, flipping halfway, until crispy and cooked through.

4. Toss in Buffalo Sauce

• In a small bowl, whisk together the buffalo sauce and melted butter.
• Once the chicken is cooked, toss it in the buffalo sauce mixture until fully coated.

5. Assemble the Wrap

• Warm the tortillas slightly to make them pliable.
• Spread a generous amount of Caesar dressing on each tortilla.
• Layer chopped romaine lettuce, cherry tomatoes, parmesan cheese, and avocado slices (if using).
• Place the buffalo chicken strips on top.
• Drizzle with extra Caesar dressing and a little more buffalo sauce for added heat.
• Fold in the sides of the tortilla and roll it up tightly.

6. Serve and Enjoy

• Slice the wrap in half and serve immediately.
• Pair with a side of crispy fries, coleslaw, or a refreshing cucumber salad.

Customization Ideas

Want to switch things up? Here are a few ways to modify the recipe:

• Make it Extra Spicy: Add cayenne pepper to the buffalo sauce or use a hot sauce with a higher heat level.
• Low-Carb Option: Swap the tortilla for a lettuce wrap or low-carb wrap alternative.
• Grilled Version: Instead of baking or air frying, grill the chicken for a smokier taste.
• Dairy-Free Alternative: Use a dairy-free dressing and swap the buttermilk for almond or coconut milk with vinegar.

Storage and Meal Prep Tips

• Refrigeration: Store leftover buffalo chicken in an airtight container for up to 3 days. Assemble wraps just before eating to prevent sogginess.
• Reheating: Reheat chicken in an oven or air fryer at 350°F (175°C) for a few minutes to regain crispiness.
• Freezing: You can freeze the coated, uncooked chicken for up to 1 month. Bake straight from frozen, adding an extra 5-7 minutes to the cooking time.

Final Thoughts

The Cornflake-Crusted Buffalo Chicken Caesar Salad Wrap is a game-changer when it comes to quick and satisfying meals. It’s a perfect balance of crunch, heat, and creamy dressing, making it an instant favorite. Whether you’re making it for a weekday lunch, a dinner treat, or even meal prepping, this wrap will always hit the spot.

Give this recipe a try, and let us know how you liked it!