Miso Chicken Caesar Wraps
These flavorful Chicken Caesar Wraps combine crispy Parmesan-crusted chicken with a rich, umami-packed Miso-Caesar dressing. Quick to prepare and perfect for meal prep, they make a delicious and satisfying lunch or dinner
Servings: 4
Calories: 655kcal
Ingredients
Parmesan-Crusted Chicken:
- 1 lb boneless skinless chicken breasts
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 to 3 tablespoons extra-virgin olive oil for cooking
Miso-Caesar Dressing:
- ¼ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso paste
- 1 teaspoon Worcestershire sauce or low-sodium tamari
- 1 teaspoon anchovy paste
- 1 garlic clove grated or minced
- Cracked black pepper to taste
- ⅓ cup neutral oil such as avocado or grapeseed oil
Wraps:
- 4 large flour burrito-size tortillas or whole-wheat wraps
- 2 romaine hearts chopped (about 8 cups)
- 1 cup croutons roughly chopped
- ¼ cup grated Parmesan cheese
Instructions
Prepare the Chicken:
- Place the chicken on a cutting board and slice each breast in half horizontally to create two thin cutlets.
- In a small bowl, mix the Parmesan, Italian seasoning, granulated garlic, onion powder, salt, and pepper.
- Press the seasoning mixture evenly onto both sides of the chicken.
Cook the Chicken:
- Heat 2 to 3 tablespoons of olive oil in a large skillet over medium heat.
- Cook the chicken for 7 to 10 minutes, flipping once halfway through, until the internal temperature reaches 165ºF.
- Transfer to a cutting board and let it cool while preparing the rest of the recipe.
Make the Miso-Caesar Dressing:
- In a medium bowl, combine all dressing ingredients except for the oil.
- Gradually whisk in the oil until the dressing is smooth and creamy.
- Taste and adjust seasoning with additional black pepper, if needed.
Assemble the Salad:
- Place chopped romaine in a large mixing bowl.
- Cut the cooled chicken into bite-sized pieces and add to the bowl with croutons and Parmesan cheese.
- Drizzle with the dressing and toss well to combine.
Build the Wraps:
- Warm a tortilla in the microwave for about 20 seconds or over a burner until pliable.
- Lay it flat and add about 2 heaping cups of the salad mixture, leaving a 2-inch border around the edges.
- Fold up the bottom edge, then fold in the sides, and roll tightly to form a compact wrap.
- Repeat with the remaining tortillas and salad mixture.
- Slice each wrap in half and enjoy!
Notes
To Store: Wrap each wrap tightly in parchment paper, then aluminum foil.
Refrigerate for up to 2 days. The lettuce and tortilla may soften after 24 hours, so these wraps are best eaten fresh or the next day.