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Ask a random Delish employee what they’re going to order for lunch from a deli and at least half of them will respond with a chicken Caesar wrap, and there’s very little question as to why! It’s one of the all-time best salads, tossed into a wrap. It’s simple yet timeless, like many of our favorite recipes are. Read on for all of my favorite tips to mastering this timeless classic at home:
To start off, we need to make the croutons. Preheat the oven, and as it heats, toss the cubed white bread with olive oil and the seasoning mixture until each cube is evenly coated, then spread the cubes out in a single layer on a rimed baking sheet. Pop the sheet into the oven and bake the croutons for 10 to 12 minutes until golden brown and crisp.
As the croutons bake, season the chicken breast on both sides with oregano, garlic powder, salt, and pepper. Then heat a tablespoon of oil in a large skillet until shimmering and add in the chicken, cooking undisturbed for about 8 minutes on each side. You will know the chicken is cooked when an instant-read thermometer inserted into the thickest part of the breast registers 165° and each side has a nice sear.
Transfer the cooked chicken to a cutting board and allow to cool until it is cool enough to handle. Then slide the chicken into strips.
In a large bowl toss together the chicken, croutons, lettuce, Parmesan, and Caesar dressing, then season with salt and black pepper to taste.
Divide the salad evenly among tortillas and wrap tightly like a burrito. Slice them in half (on a bias if you’re a real pro) and serve.
The full list of ingredients and instructions can be found in the recipe below.
Classic mains call for classic sides. With something as simple and delicious as a chicken Caesar wrap, I like to keep the sides simple as well. Keep your healthy lunch healthy with a handful of baked sweet potato chips, veggie peel chips, or Cool Ranch zucchini chips. Or, go for the classic combo of chicken Caesar and French fries.
If you want to make these ahead of time, or just didn’t quite finish what you did make, no worries! The wraps can be wrapped tightly in foil and stored in the fridge for 2 to 3 days.
white bread, cut into ½” cubes
plus 1 tsp extra-virgin olive oil
garlic powder, divided
Kosher salt, divided
freshly ground black pepper, divded
large chicken breast (about ½ lb.) sliced in half lengthwise.
dried oregano
head romaine lettuce, chopped
to ¼ cup store-bought or homemade Caesar dressing
finely grated Parmesan
flour tortillas
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