Chicken Caesar Wrap

I’m about 6 months late to the obsession with Chicken Caesar Wraps and when I finally tried what was supposed to be the “best in NYC” and Tiktok viral place, I was a bit underwhelmed so I took matter into my own hands and made one at home and it was very very good. The dressing is vegan (!!!) crazy, I know, but don’t knock it until you try it. Even my husband, who is usually anti-vegan thinks it tastes like the real deal.

I made a lot of this from scratch but you can make this recipe infinitely by using rotisserie chicken or frozen chicken tenders :)

Watch the video HERE.

INGREDIENTS—

For the Caesar Dressing:

• 1/4 cup vegan mayo (I use the Chosen Foods brand)

• 1 tbsp tahini

• 3-4 tbsp olive oil

• 2 tsp dijon mustard

• 1 tsp worcestershire sauce

• 1 tbsp nutritional yeast

• 2 cloves garlic

• zest and juice of 1 lemon

• 1 tbsp water

• black pepper

For the Chicken (you can also use rotisserie chicken or frozen chicken tenders):

• 1 pack chicken breasts; sliced lengthwise into long strips

• 1 egg

• 1.5 tbsp dijon mustard

• juice of 1/2 lemon

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• salt and pepper to taste

• 2/3 cup panko

• 2/3 cup Italian breadcrumbs

For the Wrap:

• burrito size tortillas

• romain lettuce, washed and chopped

• store-bought or homemade croutons

• Parmesan cheese

DIRECTIONS—

For the Caesar Dressing:

1. To a small blender, add in all the ingredients listed under dressing ingredients. Blend until smooth and taste and adjust for seasonings. If dressing is too thick, add a spoonful of water and blend until you reach the consistency you like.

For the Panko Chicken—

1. Rinse and pat chicken tenders dry.

2. To a large bowl, crack 1 egg, add in salt, pepper, garlic powder, onion powder, dijon mustard, lemon juice, olive oil and mix together until blended.

3. Add chicken into bowl and mix until chicken is evenly coated.

4. Pour panko and breadcrumbs into a shallow dish (you can season with garlic powder if you like) and dip/press each piece of chicken until coated on all sides and tenders have flattened out.

5. Repeat until all chicken pieces are coated.

6. Preheat air fryer to 390°F. Lay chicken into basket and spray or drizzle lightly with avocado oil or olive oil. Let it cook for 6-7 minutes until golden brown on the first side. Then flip and cook at 450°F for 1-4 minutes on the other side until chicken is fully cooked through and crispy. Air fry the chicken in batches so you don’t crowd the air fryer.

To Assemble—

1. Chop romaine really well and place into a large bowl, add in diced panko chicken, dressing, croutons, grated parmesan if using, and fresh cracked black pepper. Mix very well.

   *or you can do as the deli’s and place all the ingredients onto a chopping board and mix/chop the salad that way! I think this gives it a more uniform coating of dressing and might taste a bit better imo

2. Warm up tortilla on the stove for a few seconds until warm and pliable.

3. Load up your tortilla with the caesar salad mix. Start by folding in the left and right sides of the tortilla and tightly roll/tuck all the ingredients into the tortilla until it looks like a burrito. If it’s falling apart on you, you can wrap the bottom half with foil to help keep it together while you eat. Serve with a side of extra dressing to dip!