You’ll love this easy and delicious recipe for minced chicken caesar wraps. It combines everything you love about Caesar salad, using grilled chicken breasts wrapped in tortilla wraps, for an easy and healthy meal that’s perfect for lunch or dinner. Enjoy this healthy and protein-packed chicken caesar wrap, packed with grilled chicken and vegetables, and topped with a creamy homemade dressing and Japanese breadcrumbs. It’s a classic, easy to make, and delicious every time.
Whether you’re using air fried chicken, store-bought chicken, or leftovers, this recipe is a great way to enjoy a tasty and healthy meal in minutes.
These easy to make chicken caesar wraps are delicious and healthy. First, quickly toast Japanese breadcrumbs (Panko) in a pan until crispy. Then, prepare a quick Caesar dressing with tahini. Next, combine chopped cabbage and romaine lettuce with grilled chicken, crispy breadcrumbs, and the delicious dressing. Finally, wrap everything in a soft tortilla wrap with sliced avocado.
Crispy lettuce with crispy breadcrumbs, grilled chicken, and a tahini dressing that will wow you — It’s simply a delicious masterpiece.
Ingredients
Yields: 4 Wraps
Toasty Panko Croutons:
- Panko bread crumbs – ½ cup
- Olive oil – 2 tablespoons
- Butter – 1 tablespoon
- Kosher salt – ½ teaspoon
- Freshly cracked black pepper – ½ teaspoon
Tahini Caesar Dressing:
- Tahini – ⅓ cup
- Fresh lemon juice – 3 tablespoons
- Olive oil – 1 tablespoon
- Garlic – 3 cloves (Roughly chopped)
- Water – 2 tablespoons
- Kosher salt – to taste
The Wrap:
- Tuscan kale – 1 bunch (Ribs removed and shredded)
- Romaine heart – 1 whole (Shredded)
- Everything but the Bagel Seasoning – 3 tablespoons
- Ripe avocados – 2 (Cut into large wedges)
- Chicken breasts – 2 (Seasoned with salt and pepper and grilled)
- Tortillas – 4
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Step-by-Step Instructions
Step 1: Heat olive oil and butter in a small skillet over medium heat. Add the panko breadcrumbs and toast until golden brown. Season with salt and pepper, remove from the skillet, and let cool — Tip: Keep a close eye on the skillet, as panko burns quickly once it starts to brown.
Step 2: Blend the Caesar tahini sauce ingredients in a small blender until completely smooth and creamy, then set aside.
Step 3: Combine the shredded cabbage and romaine lettuce in a large bowl. Add a few tablespoons of dressing along with the toasted breadcrumbs, Everything seasoning, and the grilled chicken pieces. Toss well to coat evenly. Taste quickly and adjust the dressing and seasonings as desired.
Step 4: Spread out the tortillas and place a generous amount of salad on each one. Add fresh avocado slices, then roll up the tortillas, cut them diagonally, and serve.
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Why You’ll Love this Recipe
These wraps make a quick lunch or dinner, packed with crisp romaine lettuce and grilled chicken. This recipe makes four full wraps or eight halves, so if you’re cooking for a large group, this is a great option. Plus, the use of cabbage with romaine lettuce keeps it perfectly bouncy without becoming mushy. Lovely enjoying this fresh wrap with a side of sweet potato fries.
I’d love to know what you think of this recipe! Share your results in the comments below and tell us if you added any fun twists to yours.
Healthy Chicken Caesar Wrap
Filled with grilled chicken, toasty panko, crisp kale, and creamy homemade tahini sauce, this fresh and crunchy wrap makes the perfect, healthy meal for lunch or dinner.
Ingredients
- ½ cup panko bread crumbs
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3 cloves garlic, roughly chopped
- 2 tablespoons water
- Kosher salt, to taste
- 1 bunch Tuscan kale, ribs removed and shredded
- 1 whole romaine heart, shredded
- 3 tablespoons Everything but the Bagel Seasoning
- 2 ripe avocados, cut into large wedges
- 2 chicken breasts, seasoned with salt and pepper, grilled, and chopped
- 4 tortillas
Instructions
- Place the olive oil and butter in a small skillet over medium-high heat. Add the panko and toast until golden. Season with salt and pepper, then set aside to cool (Keep a close eye on the skillet, as panko burns quickly once it starts to brown)
- Combine the tahini, fresh lemon juice, olive oil, chopped garlic, water, and salt in a small blender. Blend until smooth and set aside.
- Combine the shredded kale and romaine lettuce in a large bowl. Drizzle in a few tablespoons of the dressing, then add the toasted panko, the everything seasoning, and the chopped grilled chicken. Toss everything to combine well. Taste and adjust the seasoning and dressing as needed.
- Place a generous portion of the salad mixture onto the 4 tortillas. Add the avocado wedges, wrap tightly, slice on a diagonal, and serve.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 620Total Fat 43gSaturated Fat 8gUnsaturated Fat 35gCholesterol 59mgSodium 4172mgCarbohydrates 66gFiber 11gSugar 4gProtein 34g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.