This cornflake-crusted buffalo chicken caesar salad wrap is one of my favorite kinds of recipes—so flexible and easy to adapt. You can swap out the cornflake-crusted chicken for frozen chicken tenders or grilled chicken if that’s what you have on hand.
But honestly, I love making the cornflake version because it gives the chicken such a good crunch. Once it’s drenched in buffalo sauce and paired with creamy Caesar dressing, it’s just so good.
I love making these wraps for movie night, sharing a few on game day, or when I’m in the mood for a wrap but want to skip takeout and make it at home instead.
why you’ll love it
- Crispy, saucy, creamy: The crunchy cornflake chicken, spicy buffalo sauce, and creamy Caesar dressing are the perfect combo.
- Great for sharing: Perfect for game day or feeding a group.
- Simple to swap: Use frozen chicken tenders, grilled chicken, or any chicken you have ready.
I wish I could tell you I’m good at rolling wraps, but honestly, I’m not. They might not always look perfect, but I promise they taste amazing.
For the cornflake crust, crush the cornflakes until they’re nice and fine—this helps them stick to the chicken and cook evenly. To get them really crispy, make sure your chicken is patted dry before dipping it into the flour, egg, and cornflakes. If you’re baking the chicken instead of frying, a quick spritz of cooking spray over the top helps it crisp up even more in the oven.
When it’s time to assemble, toss the chicken in buffalo sauce just before rolling up the wraps. This keeps the chicken crispy while still giving you all that bold, spicy flavor.
equipment
- Baking sheet: For baking the chicken tenders.
- Wire rack: Placed on the baking sheet to allow air circulation for a crispier crust.
- Mixing bowls: For the cornstarch, whisked eggs, and seasoned cornflake mixture.
- Whisk: To beat the eggs for breading.
- Fine mesh strainer: To rinse and drain optional add-ins like cherry tomatoes or lettuce, if needed.
- Tongs: For handling the breaded chicken and tossing it in Buffalo sauce.
- Large skillet: To warm tortillas and toast the wraps, if desired.
- Cutting board and knife: For chopping romaine lettuce and optional add-ins like avocado or tomatoes.
- Measuring spoons: For accurately seasoning the cornflake crust.
what you’ll need (and substitutions)
- Tortillas: Large flour tortillas hold everything together. Whole wheat or gluten-free options work great too.
- Chicken: Make cornflake-crusted chicken (see steps below), use pre-frozen tenders, or swap in grilled chicken bites.
- Seasoning: Use garlic powder, onion powder, smoked paprika, black pepper and salt to season the chicken.
- Buffalo Sauce: I love using Frank’s Buffalo Sauce for that classic Buffalo flavor.
- Romaine Lettuce: Crisp romaine gives that classic Caesar crunch. Spinach or mixed greens work well too.
- Caesar Dressing: Use store-bought dressing, or try my homemade version (coming soon!).
- Parmesan Cheese: Shaved or grated Parmesan is a must for that Caesar flavor.
- Optional Add-ins: Cherry tomatoes, avocado slices, or even croutons for extra texture.
top tips
Keep it simple: If you’re short on time, use frozen or pre-cooked chicken tenders.
Warm your tortillas: A warm tortilla makes rolling easier and keeps everything together.
Toss last: Toss the chicken in buffalo sauce right before assembling the wraps to keep it crispy.
start here
Start by making the cornflake-crusted chicken or using whatever chicken you have on hand. Right before you’re ready to assemble, toss the chicken in buffalo sauce. Warm up some tortillas, then layer on crisp romaine lettuce, a drizzle of Caesar dressing, grated Parmesan, and your buffalo chicken. Roll it up, slice it in half, and serve.
step by step
Let’s get the chicken ready to bake. Setting up a breading station makes this process quick and easy.
Set Up the Breading Station:
Start by setting up three bowls:
- Bowl 1: 1/2 cup cornstarch.
- Bowl 2: Crack 2 large eggs into a bowl and whisk them.
- Bowl 3: Mix 2 cups crushed cornflakes with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Season the Chicken:
Lightly season the chicken tenders with salt and pepper.
Bread the Chicken:
Pat the chicken tenders dry with paper towels so the coating sticks better. Dip each tender into the cornstarch, then into the whisked eggs, and finally into the seasoned cornflake mixture. Press the chicken gently into the cornflakes to coat it evenly.
Bake the Chicken:
Preheat your oven to 425°F. Line a baking sheet with a wire rack and spray the rack lightly with cooking spray. Arrange the breaded chicken tenders on the rack, making sure they don’t touch. Spray the tops of the chicken with a light layer of avocado oil to help them crisp up. Bake for 20-25 minutes, flipping halfway through. For extra crunch, broil on low for 1-2 minutes at the end. Make sure the chicken reaches an internal temperature of 165°F.
Toss in Buffalo Sauce:
Toss the baked chicken tenders in 1/2 cup Buffalo sauce just before assembling the wraps. This keeps the chicken crunchy while giving it that signature spicy flavor.
Prepare the Caesar Salad:
In a large bowl, toss 2 cups of chopped romaine lettuce with 1/4 cup Caesar dressing and 1/4 cup grated Parmesan cheese until evenly coated.
Warm the Tortillas:
Warm the tortillas in a dry skillet for about 10-15 seconds on each side. This makes them soft and easier to roll.
Assemble the Wraps:
Lay a warmed tortilla flat. Add a layer of Caesar salad in the center, followed by a few pieces of Buffalo-coated chicken. If you’re adding extras like cherry tomatoes, avocado slices, or croutons, now’s the time.
Wrap and Toast:
Fold the sides of the tortilla inward, then roll it tightly from the bottom. For a little extra crunch, toast the wrap seam-side down in the skillet for about 1-2 minutes on each side.
Serve:
Slice the wrap in half and serve immediately while the chicken is warm and crispy.
Tips
Crush the cornflakes finely: This makes sure the coating sticks and bakes up evenly.
Use fresh romaine: Crisp lettuce adds a great crunch to balance the chicken and dressing.
Don’t overfill: Keep the wrap manageable by adding just enough chicken and toppings for easy rolling.
storage tips
If you’re prepping ahead, keep the components separate. Store the cooked chicken in an airtight container in the fridge for up to 3 days. Assemble the wraps fresh so the lettuce stays crisp and the tortilla doesn’t get soggy.
faqs
Can I use another type of coating?
Absolutely. Panko breadcrumbs or crushed pretzels also work well if you’re out of cornflakes.
What’s the best buffalo sauce to use?
Any brand you like works! If you prefer a milder sauce, mix in a little melted butter to tone down the heat. I love Frank’s!
other recipes you’ll enjoy
- Big Mac Tacos (Smash Burger Tacos)
A fun twist on the classic burger, these tacos combine seasoned ground beef, melted cheese, lettuce, pickles, and a special sauce, all wrapped in a soft tortilla. - Southwest Chicken Burrito
These burritos are filled with flavorful grilled chicken, rice, black beans, and chipotle crema. - Taco Bell Steak Quesadilla Copycat Recipe
Recreate the popular fast-food favorite at home with tender steak, melted cheese, and a creamy jalapeño sauce, all grilled between two tortillas. - Pollo Asado Quesadillas Rellenas (Chipotle Copycat)
Enjoy these stuffed quesadillas filled with flavorful grilled chicken, sautéed fajita vegetables, and a blend of melted cheeses, inspired by Chipotle’s quesadilla.
If you try this cornflake-crusted buffalo chicken caesar salad wrap, I’d love to hear how it turned out! Leave a comment below.
Cornflake-Crusted Buffalo Chicken Caesar Salad Wrap
Cornflake-crusted buffalo chicken caesar salad wrap is a delicious mix of crispy chicken, spicy buffalo sauce, creamy Caesar dressing, and fresh romaine lettuce wrapped in a soft tortilla.
For the Chicken:
- 1 lb chicken tenders
- 1/2 cup cornstarch
- 2 large eggs whisked
- 2 cups crushed cornflakes seasoned with:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Avocado oil spray for baking
For the Wraps:
- 4 large flour tortillas
- 1/2 cup Buffalo sauce Frank’s Buffalo Sauce
- 2 cups chopped romaine lettuce
- 1/4 cup Caesar dressing store-bought or homemade
- 1/4 cup grated Parmesan cheese
Optional Add-ins:
- Cherry tomatoes halved
- Sliced avocado
- Croutons
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Preheat the oven to 425°F. Set up three bowls: one with 1/2 cup cornstarch, one with 2 whisked eggs, and one with 2 cups of crushed cornflakes mixed with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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Lightly season the chicken tenders with salt and pepper. Pat the tenders dry with paper towels. Coat each piece in cornstarch, then dip it into the whisked eggs, and press it into the seasoned cornflake mixture until evenly coated.
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Line a baking sheet with a wire rack and spray the rack lightly with cooking spray. Place the breaded chicken tenders on the rack in a single layer, ensuring they don’t touch. Spray the tops of the chicken lightly with avocado oil. Bake the chicken for 20-25 minutes, flipping halfway through. For extra crunch, broil on low for 1-2 minutes at the end. The chicken is done when it’s golden brown and reaches an internal temperature of 165°F. Toss the baked chicken in 1/2 cup Buffalo sauce just before assembling the wraps.
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In a large bowl, toss 2 cups of chopped romaine lettuce with 1/4 cup Caesar dressing and 1/4 cup grated Parmesan cheese until evenly coated.
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Warm the tortillas in a dry skillet for 10-15 seconds on each side until soft and pliable. Lay a warmed tortilla flat and add a layer of Caesar salad in the center, followed by a few pieces of Buffalo-coated chicken. If desired, add extras like cherry tomatoes, avocado slices, or croutons.
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Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a wrap. Toast the wrap seam-side down in the skillet for 1-2 minutes on each side for extra crunch, if desired. Slice the wraps in half and serve immediately while the chicken is warm and crispy.
tips
- Keep it simple: If you’re short on time, use frozen or pre-cooked chicken tenders.
- Warm your tortillas: A warm tortilla makes rolling easier and keeps everything together.
- Toss last: Toss the chicken in buffalo sauce right before assembling the wraps to keep it crispy.