Chicken Caesar Wrap

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from kristineskitchenblog.com

This Chicken Caesar Wrap is loaded with delicious flavors, a breeze to whip up, and so satisfying! With crispy breaded chicken, creamy Caesar dressing, romaine lettuce and buttery avocado, it's an easy lunch or dinner you'll make again and again.

Prep Time18

Cook Time12

Total Time30

Servings: servings

Calories: 587kcal

Author: Kristine Rosenblatt

Ingredients

For the Chicken

⅔ cup Italian bread crumbs
1 teaspoon garlic powder
1 large egg
3 tablespoons olive oil
1 pound chicken cutlets or chicken tenders, see note

Remaining Ingredients

4 cups chopped romaine lettuce
¼ cup Caesar dressing
4 large flour tortillas burrito/wrap size
1 avocado pitted, peeled and sliced
2 tablespoons freshly grated or shredded Parmesan cheese

Instructions

Cook the Breaded Chicken

In a wide, shallow dish (such as a pie plate), stir together the Italian bread crumbs and garlic powder. Crack the egg into a second wide, shallow dish and beat lightly with a fork.
In a large skillet, heat the olive oil over medium-high heat until hot. Coat both sides of each piece of chicken first with the egg and then with the seasoned bread crumbs; place in the hot skillet.
Cook for 4-7 minutes per side, or until chicken is cooked through. Chicken is done when the center of each piece registers 165°F on an instant read thermometer. Let cool for 3-5 minutes, then slice chicken into strips against the grain. (If using tenders you don't need to slice them; I like to add 2 whole tenders to each wrap.)

Assemble Wraps

Divide lettuce between the 4 tortillas, placing it down the tortilla in a line slightly off center (for easier wrapping). On top of the lettuce, add the avocado and chicken. Drizzle 1 tablespoon of Caesar dressing over the filling of each wrap. Sprinkle on the Parmesan. Wrap up tightly, then serve.

Notes

Chicken cutlets are boneless, skinless chicken breasts that have been sliced in half to make two thin chicken cutlets. Some stores sell chicken cutlets or thin-sliced chicken breasts, or you can slice boneless, skinless chicken breasts horizontally to make them yourself. If the chicken isn't thin enough after slicing, you can pound it to thin it out further.
Make Ahead Instructions: (1) Cook the chicken up to 3-4 days ahead and store in an airtight container in the refrigerator. (2) Wash and chop the lettuce up to 4 days ahead and store in an airtight container in the refrigerator. Place a clean, dry dish towel or paper towel underneath the lettuce to absorb moisture. (3) If you’re making homemade dressing, you can make it ahead and store it in the fridge for up to 4-5 days.

Nutrition

Nutrition information is only an estimate.