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Miso Chicken Caesar Wraps
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Miso Chicken Caesar Wraps

These flavorful Chicken Caesar Wraps feature crispy Parmesan-crusted chicken and a creamy, umami-rich Miso-Caesar dressing. Quick to prepare and packed with protein, they’re perfect for a satisfying lunch or meal prep option!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Japanese
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 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:

  • Slice each chicken 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 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, until the internal temperature reaches 165ºF.
  • Transfer to a cutting board and let cool before slicing into bite-sized pieces.
  • Make the Miso-Caesar Dressing:
  • In a medium bowl, whisk together the mayonnaise, lemon juice, miso paste, Worcestershire sauce, anchovy paste, garlic, and black pepper.
  • Gradually whisk in the oil until smooth and creamy. Adjust seasoning as needed.

Assemble the Salad:

  • In a large bowl, combine the chopped romaine, croutons, and Parmesan.
  • Add the sliced chicken and drizzle with the dressing. Toss to coat.

Build the Wraps:

  • Warm a tortilla to make it pliable.
  • Lay it flat and add about 2 heaping cups of the salad mixture, leaving a 2-inch border.
  • Fold the bottom edge up, then fold in the sides, and roll tightly to form a wrap.
  • Repeat with remaining tortillas.

Serve & Enjoy:

  • Slice each wrap in half and serve immediately.

Notes

Storage: Wrap tightly in parchment paper, then foil. Refrigerate for up to 2 days.
Best Fresh: The tortilla and lettuce may soften after 24 hours.
Serving Ideas: Pair with a side of fruit or roasted sweet potato fries for a complete meal.