Go Back
Miso Chicken Caesar Wraps
Pin Recipe Print Recipe

Miso Chicken Caesar Wraps

These delicious Chicken Caesar Wraps feature crispy Parmesan-crusted chicken and a rich, umami-packed Miso-Caesar dressing. Ready in just 30 minutes, they make an excellent meal-prep option or quick lunch!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
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 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 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.