Prepare the crispy chicken: Cook or air-fry breaded chicken tenders until ultra-crispy and golden (10 to 12 minutes at 400°F/200°C). Slice into bite-sized chunks and toss in a medium bowl with 1/3 cup of warm buffalo sauce until evenly lacquered.

Toss the Caesar greens: In a separate bowl, toss the shredded romaine lettuce with half of the creamy garlic Caesar dressing and cracked black pepper so every leaf is coated and crisp.

Warm the tortillas: Microwave the 12-inch flour tortillas for 15 seconds to make them soft, flexible, and pliable for folding without tearing.

Assemble the crunch wrap: Lay a warm tortilla flat on a clean work surface. Sprinkle 2 tablespoons of shredded cheese in the center. Top with warm buffalo chicken pieces and a drizzle of extra Caesar dressing.

Add the crunch layer: Place a round crispy corn tostada shell directly over the buffalo chicken. Spread a generous layer of dressed Caesar romaine lettuce and shaved parmesan over the tostada.

Fold into hexagon: Fold the edges of the flour tortilla up and over the filling, working around in a circle to create 5 to 6 tight pleats meeting in the center to seal the wrap.

Griddle to golden perfection: Heat a dry cast iron skillet or flat griddle over medium heat. Place the wrap seam-side down first and press firmly with a metal spatula for 2 to 3 minutes until sealed, crispy, and golden brown with toasted char marks. Flip carefully and toast the other side for 2 minutes.

Slice on a steep diagonal bias to reveal the stunning layered cross-section. Serve hot immediately with extra buffalo sauce, creamy Caesar dip, and crispy seasoned french fries!