Buffalo Chicken Caesar Wrap Recipe – How To Make Buffalo Chicken Wraps – Chicken Caesar Wrap Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins


  • 1 lb chicken breasts, around 3 breasts, skinless & cubed
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tbsp olive oil, or avocado oil
  • ½ cup buffalo sauce, I love New Primal Medium Buffalo Sauce
  • 4 large whole-wheat tortillas
  • 2 cups Romaine lettuce, roughly chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup carrot, shredded
  • 1 cup sliced celery, diced
  • 1 avocado, cubed
  • 6 Tbsp Caesar dressing, I love Bolthouse Farms Yogurt Dressing Creamy Caesar
  • Optional fillings: shredded cheddar cheese, red onion, blue cheese


  1. Pat chicken cubes dry with a paper towel and season with garlic powder, salt, and pepper.
  2. In a large nonstick skillet, heat olive oil over medium-high heat. Add chicken cubes, space them out, and cook for 3 minutes.
  3. Flip chicken and cook for an additional 3 – 5 minutes, stirring occasionally until no longer pink in the middle.
  4. Remove chicken from heat and place into a clean mixing bowl. Add in buffalo sauce and toss to coat well.
  5. Lay wraps or tortillas on a clean flat surface and divide chicken evenly into each.
  6. Top the chicken with lettuce, tomatoes, shredded carrot, celery, and avocado.
  7. Drizzle 2 Tbsp of Ceasar dressing on top of each wrap + extra buffalo sauce from the bowl.
  8. Fold into a burrito shape by wrapping the sides toward the middle and rolling up tightly.
  9. Cut in half and enjoy!

This delicious recipe and photos were created by HealthfulBlondie.com, we simply shared it. Please check them out for more great recipes!

Spicy Buffalo Chickpea Wraps Recipe

PREP: 20 mins – COOK: 10 mins – TOTAL: 30 mins



  • 1/3 cup hummus (or store-bought)
  • 1 1/2 – 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)


  • 1 15-ounce can chickpeas (rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained)
  • 1 Tbsp coconut oil (or sub grape seed or olive oil)
  • 4 Tbsp hot sauce (divided // I used Louisiana’s Pure Crystal Hot Sauce)
  • 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
  • 1 pinch sea salt


  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • 1/4 cup red onion, diced (optional)
  • 1/4 cup baby tomato, diced (optional)
  • 1/4 ripe avocado, thinly sliced (optional)


  1. Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
  2. Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
  3. To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt – toss to combine/coat.
  4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
  5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
  6. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
  7. Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

This delicious recipe and photos were created by TheMinimalistBaker.com, we simply shared it! Please check them out as they have so many other great ideas!