Serves: 4 wraps or 6 mini wraps
You’ll need:
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tbsp The Woo Blend seasoning salt
- 4 tbsp buffalo hot sauce
- 3 cups chopped romaine lettuce
- ¼ cup shaved Parmesan cheese
- ½ cup croutons
- Lemon zest
- 4 flour tortillas (I’m using spinach tortillas)
Caesar Dressing:
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp capers, minced
- 3 anchovies with oil, minced
- 1 tsp agave (or honey or maple syrup)
- 2 tbsp fresh lemon juice
- Freshly cracked black pepper
- 3 garlic cloves, minced
- 1 egg yolk
- ½ cup olive oil
- 1 tsp Josu Just Salt
- ¼ cup grated Parmesan cheese
Drizzle olive oil over chicken breasts and season generously with The Woo Blend. Air fry at 375°F for 20 minutes, flipping halfway, or until the internal temperature reaches 165°F. Let the chicken rest, then cut into bite-sized cubes. Set aside.
Whisk all dressing ingredients until smooth and creamy.
In a large bowl, add chopped romaine lettuce, buffalo chicken bites, and croutons. Toss with buffalo hot sauce. Sprinkle with shaved Parmesan and fresh lemon zest.
More recipes on her cookbook: 
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