Sriracha Chicken Caesar Sandwiches

standard December 28, 2013 Leave a response

I’m obsessed with Noodle and Co.’s spicy chicken caesar wrap. It’s like crack, especially with the wonton chips. I found a recipe online for chicken caesar sandwiches, and I wanted to see if I could make my own version of N&C’s wraps, without the mess.

Sriracha Chicken Caesar Sandwiches


  • 2 pounds boneless skinless chicken breasts
  • 1-2 cups Caesar dressing (I used Cardini's)
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons of dried parsley
  • 1/2 teaspoon ground pepper
  • 2 cups shredded romaine lettuce
  • 12 slider buns or 4-6 regular sized hamburger buns
  • Sriracha, to taste
  • Wonton or tortilla strips


  1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4 to 6 hours.
  2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Shred chicken, either by hand or in a stand mixer.
  3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley and pepper over the top. Stir until mixed evenly. Add Sriracha to taste.
  4. Cover and cook on high heat for 30 minutes or until mixture is hot.
  5. Mix chicken with wonton strips and romaine lettuce.
  6. Heat up buns in oven or microwave.
  7. Add a scoop of chicken mixture to buns.
  8. NOM.


Adapted from Chef in Training

Header image // Steven Depolo


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