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Miso Chicken Caesar Wraps
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Miso Chicken Caesar Wraps

These easy and flavorful Chicken Caesar Wraps feature crispy Parmesan-coated chicken, a savory Miso-Caesar dressing, and crunchy romaine, all wrapped up in a soft tortilla. They're perfect for lunch, dinner, or meal prepping ahead of time.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Japanese
Servings: 4
Calories: 655kcal

Ingredients

For the Chicken:

  • 1 lb boneless skinless chicken breasts
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 –3 tablespoons olive oil

For the Dressing:

  • ¼ cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso paste
  • 1 teaspoon Worcestershire sauce or tamari
  • 1 teaspoon anchovy paste
  • 1 garlic clove grated
  • Black pepper to taste
  • ⅓ cup neutral oil avocado or grapeseed

For the Wraps:

  • 4 large flour tortillas
  • 2 romaine hearts chopped
  • 1 cup croutons crushed
  • ¼ cup Parmesan cheese

Instructions

Prepare the Chicken:

  • Slice chicken breasts in half horizontally to create thin cutlets.
  • In a small bowl, mix Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Press the seasoning mixture evenly onto both sides of the chicken cutlets.
  • Heat olive oil in a skillet over medium heat. Cook chicken for 7–10 minutes, flipping once, until golden brown and fully cooked.
  • Remove from heat, let rest for a few minutes, then slice into strips.

Make the Dressing:

  • In a bowl, whisk together the mayonnaise, lemon juice, miso paste, Worcestershire sauce (or tamari), anchovy paste, grated garlic, and black pepper.
  • Slowly drizzle in the oil while whisking until the dressing is smooth and emulsified.

Assemble the Wraps:

  • In a large bowl, combine chopped romaine, crushed croutons, Parmesan cheese, and sliced chicken.
  • Drizzle with miso Caesar dressing and toss to coat evenly.
  • Lay tortillas flat and divide the salad mixture among them.
  • Roll each tortilla tightly into a wrap.

Serve:

  • Slice in half if desired and serve immediately.
  • Notes
  • Make Ahead: Store chicken, dressing, and salad components separately; assemble just before serving.
  • Customizations: Swap romaine for kale to add extra crunch and nutrition.
  • Best Served Fresh: Wraps tend to soften if stored more than 24 hours in the fridge.