Miso Chicken Caesar Wraps

Name: Miso Chicken Caesar Wraps
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb. boneless, skinless chicken breasts; 3 Tbsp. grated Parmesan cheese; 1 tsp. Italian seasoning; 0.5 tsp. granulated garlic; 0.5 tsp. onion powder; 0.5 tsp. kosher salt and cracked black pepper; 2 Tbsp. extra-virgin olive oil for cooking; 0.25 cup mayonnaise; 2 Tbsp. fresh lemon juice; 1 Tbsp. white miso paste; 1 tsp. Worcestershire sauce (or lower-sodium tamari); 1 tsp. anchovy paste; 1 garlic clove, grated or minced; Cracked black pepper to taste; 0.33 cup neutral oil (such as avocado or grapeseed oil); 4 large flour (burrito-size) tortillas or whole-wheat wraps; 2 romaine hearts, chopped (about 8 cups); 1 cup croutons, roughly chopped; 0.25 cup grated Parmesan cheese

35m

Serves 4

dishingouthealth.com

Miso Chicken Caesar Wraps

dishingouthealth.com

35m

Serves 4

Directions

1Place chicken on a cutting board and carefully slice each breast in half horizontally to form two thin cutlets.
2To a small bowl, add Parmesan, Italian seasoning, granulated garlic, onion powder, salt, and pepper; toss to combine.
3Spread seasoning mixture evenly over both sides of chicken, pressing to adhere.
4Heat 2 to 3 Tbsp. olive oil in a large skillet over medium heat.
5Arrange chicken in pan and cook for 7 to 10 minutes, carefully flipping once halfway through, until the chicken registers 165ºF.
6Transfer to a clean cutting board and let cool while you prepare remainder of recipe.
7Combine all dressing ingredients (except oil) in a medium bowl.
8Gradually stream in oil while whisking constantly until the dressing is smooth and creamy.
9Taste and add a few extra grinds of cracked black pepper, if needed.
10Place romaine lettuce in a large mixing bowl.
11Cut chicken into small, bite-sized pieces and add to the bowl, along with croutons and Parmesan.
12Add dressing and toss well to combine.
13Warm one of the tortillas for about 20 seconds in the microwave or over a burner, just until pliable.
14Lay it on your work surface and add ~2 heaping cups of salad mixture, leaving a two-inch border all the way around.
15Fold the bottom edge of the tortilla over the filling.
16Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact.
17Repeat with remaining tortillas and salad mixture.
18Slice each wrap in half and enjoy.

Ingredients

1 lb. boneless, skinless chicken breasts
3 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
0.5 tsp. granulated garlic
0.5 tsp. onion powder
0.5 tsp. kosher salt and cracked black pepper
2 Tbsp. extra-virgin olive oil for cooking
0.25 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. white miso paste
1 tsp. Worcestershire sauce (or lower-sodium tamari)
1 tsp. anchovy paste
1 garlic clove, grated or minced
Cracked black pepper to taste
0.33 cup neutral oil (such as avocado or grapeseed oil)
4 large flour (burrito-size) tortillas or whole-wheat wraps
2 romaine hearts, chopped (about 8 cups)
1 cup croutons, roughly chopped
0.25 cup grated Parmesan cheese

Equipment

Large skilletMixing bowls

Tips

To prevent tearing, use a sturdy, burrito-sized flour tortilla and microwave it for 20 seconds (or until warm) before filling and rolling to make it more pliable.
Wrapping your wrap in parchment paper (or aluminum foil) will help hold its shape and keep moisture out.
Enjoy wraps within 24 hours to prevent lettuce from softening and wraps from becoming soggy.

Miso Chicken Caesar Wraps

35m

Serves 4

dishingouthealth.com

Miso Chicken Caesar Wraps

dishingouthealth.com

35m

Serves 4

Directions

1Place chicken on a cutting board and carefully slice each breast in half horizontally to form two thin cutlets.
2To a small bowl, add Parmesan, Italian seasoning, granulated garlic, onion powder, salt, and pepper; toss to combine.
3Spread seasoning mixture evenly over both sides of chicken, pressing to adhere.
4Heat 2 to 3 Tbsp. olive oil in a large skillet over medium heat.
5Arrange chicken in pan and cook for 7 to 10 minutes, carefully flipping once halfway through, until the chicken registers 165ºF.
6Transfer to a clean cutting board and let cool while you prepare remainder of recipe.
7Combine all dressing ingredients (except oil) in a medium bowl.
8Gradually stream in oil while whisking constantly until the dressing is smooth and creamy.
9Taste and add a few extra grinds of cracked black pepper, if needed.
10Place romaine lettuce in a large mixing bowl.
11Cut chicken into small, bite-sized pieces and add to the bowl, along with croutons and Parmesan.
12Add dressing and toss well to combine.
13Warm one of the tortillas for about 20 seconds in the microwave or over a burner, just until pliable.
14Lay it on your work surface and add ~2 heaping cups of salad mixture, leaving a two-inch border all the way around.
15Fold the bottom edge of the tortilla over the filling.
16Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact.
17Repeat with remaining tortillas and salad mixture.
18Slice each wrap in half and enjoy.

Ingredients

1 lb. boneless, skinless chicken breasts
3 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
0.5 tsp. granulated garlic
0.5 tsp. onion powder
0.5 tsp. kosher salt and cracked black pepper
2 Tbsp. extra-virgin olive oil for cooking
0.25 cup mayonnaise
2 Tbsp. fresh lemon juice
1 Tbsp. white miso paste
1 tsp. Worcestershire sauce (or lower-sodium tamari)
1 tsp. anchovy paste
1 garlic clove, grated or minced
Cracked black pepper to taste
0.33 cup neutral oil (such as avocado or grapeseed oil)
4 large flour (burrito-size) tortillas or whole-wheat wraps
2 romaine hearts, chopped (about 8 cups)
1 cup croutons, roughly chopped
0.25 cup grated Parmesan cheese

Equipment

Large skilletMixing bowls

Tips

To prevent tearing, use a sturdy, burrito-sized flour tortilla and microwave it for 20 seconds (or until warm) before filling and rolling to make it more pliable.
Wrapping your wrap in parchment paper (or aluminum foil) will help hold its shape and keep moisture out.
Enjoy wraps within 24 hours to prevent lettuce from softening and wraps from becoming soggy.