Miso Chicken Caesar Wraps

5 from 8 votes

These incredible Chicken Caesar Wraps feature Parmesan-Crusted Chicken and a dreamy Miso-Caesar Dressing. Ready in just 30 minutes and perfect for make-ahead lunches.

Prep Time25

Cook Time10

Total Time35

Course: lunch

Cuisine: American

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls

Ingredients

Parmesan-Crusted Chicken

1 lb. boneless, skinless chicken breasts
3 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1/2 tsp. each kosher salt and cracked black pepper
2 to 3 Tbsp. extra-virgin olive oil for cooking

Miso-Caesar Dressing

1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. white miso paste
1 tsp. Worcestershire sauce (or lower-sodium tamari)
1 tsp. anchovy paste
1 garlic clove, grated or minced
Cracked black pepper to taste
1/3 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
1/4 cup grated Parmesan cheese

Instructions

Prepare Chicken: Place chicken on a cutting board and carefully slice each breast in half horizontally to form two thin cutlets.
To a small bowl, add Parmesan, Italian seasoning, granulated garlic, onion powder, salt, and pepper; toss to combine. Spread seasoning mixture evenly over both sides of chicken, pressing to adhere.
Cook Chicken: Heat 2 to 3 Tbsp. olive oil in a large skillet over medium heat. Arrange chicken in pan and cook for 7 to 10 minutes, carefully flipping once halfway through, until the chicken registers 165ºF. (Cooking time will vary depending on thickness of cutlets.)
Transfer to a clean cutting board and let cool while you prepare remainder of recipe.
Prepare Miso-Caesar Dressing: Combine all dressing ingredients (except oil) in a medium bowl. Gradually stream in oil while whisking constantly until the dressing is smooth and creamy. Taste and add a few extra grinds of cracked black pepper, if needed.
Combine Salad Ingredients: Place romaine lettuce in a large mixing bowl. Cut chicken into small, bite-sized pieces and add to the bowl, along with croutons and Parmesan. Add dressing and toss well to combine.
Assemble Wraps: Warm one of the tortillas for about 20 seconds in the microwave or over a burner, just until pliable. Lay it on your work surface and add ~2 heaping cups of salad mixture, leaving a two-inch border all the way around.
Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Repeat with remaining tortillas and salad mixture. Slice each wrap in half and enjoy.

Notes

To Store: Wrap each wrap tightly in parchment paper, followed by aluminum foil. Refrigerate for 1 to 2 days. After 24 hours, the lettuce and tortilla will start to soften, so I find these wraps taste best fresh or the day after.

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