Chicken Caesar Wraps

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Chicken Caesar Wraps

Summer kickoff is here, and I am ready for it! Bring on the beach days and pool parties, lemonade stands and ice cream trucks, concerts in the park and long bike rides. Yes, there are a few weeks left of school (consisting of only a few hundred scheduled events 🤪), and I’m still waiting patiently for the days to get warmer. But, my favorite season is undoubtedly upon us, and for that, I am joyful! 

One thing I love about summer is the break from the regular scheduled programming. Specifically, dinnertime. Without the routine of school, I give myself permission for dinner to look however we want: a hot dog at the ballpark snack stand, a bowl of ice cream in the front yard, sandwiches at the park, or pizza on the beach. 

When I am planning ahead for something summery and fun, I always make these Chicken Caesar Wraps. They are equally awesome at home as they are tucked into a cooler or backpack. My son devours them, as does my Caesar salad-loving vegetarian daughter (I simply leave out the chicken and add chickpeas for her.) If you have the grill going already, throw the chicken on and then whip these up the next day. This is the perfect recipe to keep in your back pocket all summer long! Happy Summer!

These wraps can be made ahead, eaten on the go, or enjoyed at home for a quick but filling meal.

  • Active Kitchen Time: 30-40 minutes
  • Bake Time: 22 minutes
  • Yield: 6 wraps

Ingredients:

  • 2 romaine leuttce hearts
  • 1 clove garlic
  • ½ lb boneless chicken breasts
  • 2 Tbsp panko bread crumbs
  • 1 tsp dried parsley
  • ½ tsp + ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 Tbsp lemon juice
  • 3 Tbsp mayonnaise
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ¼ cup + 1 Tbsp olive oil
  • 6 (8-inch) flour tortillas or wraps
  • ½ cup + 2 Tbsp grated Parmesan cheese

Supper Smarts:

  • Speed it Up: Buy bottled Caesar dressing instead of making homemade. Use leftover shredded chicken, or pick up a grocery store rotisserie chicken to save on cook time.

  • Leftover Love: Double the dressing, and use extra as a sauce for pasta salad or to glaze veggies before grilling or roasting.

Steps:

1
Preheat oven to 400°F. Line baking sheet with foil.
2
Combine 2 Tbsp panko bread crumbs, 1 tsp dried parsley, ½ tsp kosher salt, 2 Tbsp grated Parmesan, and 1 Tbsp olive oil in small bowl.
3
Add ½ lb boneless chicken breasts to baking sheet. Sprinkle bread crumb mixture on top.
4
Roast chicken until internal temperature is 165°F, 22-28 min depending on size. Cool 15 min.
5
Meanwhile, prepare dressing. Smash and peel 1 clove garlic. Mince and add to small bowl.
6
Add 2 Tbsp lemon juice, 3 Tbsp mayonnaise, ½ tsp Dijon mustard, ½ tsp Worcestershire, ¼ tsp ground black pepper, and ½ tsp kosher salt to garlic. Whisk to combine.
7
Slowly pour in ¼ cup olive oil, while whisking vigorously. Stir in ½ cup Parmesan cheese.
8
Use two forks or your hands to shred cooked chicken into small pieces. Add to large bowl.
9
Cut 2 romaine lettuce hearts into small pieces. Measure 6 cups chopped lettuce and add to chicken.
10
Drizzle dressing over romaine and chicken. Toss gently with tongs to combine.
11
Scoop 1 cup of filling each onto 6 flour tortillas.
12
Wrap! Fold bottom and sides. Roll closed. Repeat to make 6 wraps. TASTE & SHARE!
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Replies

Jennifer July 1, 2024 @ 11:03 AM

This has been a staple in our house since receiving this recipe in our Raddish Kids subscription box. Delicious! We sometimes add a bit of bacon, too. Enjoy!

Deborah Lappat May 26, 2024 @ 07:57 AM
Yum yum can’t Wait to try this