Chicken Caesar Salad Wrap
Servings 2
Calories 613kcal
Ingredients
Chicken Caesar Wraps
- ½ cup Crusty bread cut into ½” cubes
- ½ TBSP Extra-virgin olive oil
- 1 ½ tsp Garlic powder divided
- 1 ½ tsp Kosher salt divided
- 1 ½ tsp Black pepper freshly ground; divided
- 8 oz Chicken breast boneless skinless sliced in half lengthwise
- ¼ tsp Dried oregano
- ½ head Romaine lettuce chopped
- 2 TBSP Parmesan cheese finely grated
- 2 TBSP Caesar dressing
- 2 Tortilla wraps
- 2 oz Sour cream cheddar potato chips
- 2 Pickle spears
Homemade Lemonade
- 16 oz Water cold
- 1 cup Lemon juice freshly squeezed
- 2 TBSP Granulated sugar (adjust to taste)
- Ice cubes
Instructions
- Preheat the oven to 375°F (190°C). Prep the ingredients per the instructions above.
- On a baking sheet, toss bread with half of the olive oil, garlic powder, salt, and pepper. Spread in a single layer and bake until golden and crisp, 10 to 12 minutes.
- Meanwhile, season chicken on all sides with oregano and remaining garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat remaining oil until it shimmers. Cook chicken, turning occasionally, until both sides have a nice sear, to an internal temp. of 160ºF (71°C).
- Transfer chicken to a cutting board. Once cool enough to handle, slice chicken into chunks.
- In a large bowl, toss chicken, croutons, lettuce, Parmesan, and desired amount of Caesar dressing; season with salt and pepper.
- Mix together the ingredients for the lemonade.
- Divide salad among tortillas and wrap up burrito-style. Slice in half and serve with chips, pickle, and lemonade.
Nutrition
Calories: 613kcal | Carbohydrates: 79g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 4299mg | Potassium: 1159mg | Fiber: 7g | Sugar: 23g | Vitamin A: 13824IU | Vitamin C: 55mg | Calcium: 268mg | Iron: 6mg