Crispy Parmesan Caesar Chicken Wraps with Lemon Panko

These crispy Parmesan Caesar chicken wraps are a perfect weeknight dinner that comes together in just 30 minutes. Tender chicken and fresh kale are tossed in a creamy Caesar dressing, then topped with a crunchy lemony panko and grated Parmesan. Fresh tomato adds brightness and everything is wrapped in warm flour tortillas for a handheld meal that’s both satisfying and full of flavor.

The secret to the irresistible crunch is the lemony panko: golden breadcrumbs toasted in butter with a hint of lemon zest. Massaging the kale with olive oil softens it, making it tender and easy to eat. Serve these wraps with extra salad and lemon wedges on the side for a fresh, zesty finish.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lemon. Remove any large stems from the kale and roughly chop into bite-size pieces. Trim and halve the tomato lengthwise, then slice crosswise into ¼-inch-thick half-moons. Grate the Parmesan into a small bowl.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add the panko and season with a pinch of salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off the heat and stir in as much lemon zest as you like. Transfer to a small bowl and wipe out the pan.
3. Open the package of chopped chicken and drain off any excess liquid. Heat a large drizzle of cooking oil in the same pan over medium-high heat. Add the chicken and season with garlic powder, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4. While the chicken cooks, place the kale in a large bowl with a drizzle of olive oil and a pinch of salt. Using your hands, massage the kale until the leaves are tender, 1-2 minutes. Add the tomato, grated Parmesan, lemony panko, cooked chicken, a squeeze of lemon juice and as much Caesar dressing as you like. Toss to combine and season with salt and pepper.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Lay the tortillas flat on a clean work surface. Place as much of the salad as you like on the bottom third of each tortilla (reserve the remaining salad for serving). Fold up the bottom side over the filling, then fold over the left and right sides toward the center. Roll up the tortillas starting from the filled side to form wraps.
6. Halve the wraps on a diagonal and divide between plates. Serve with any remaining salad and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute kale with spinach or romaine lettuce, but note that the texture and flavor will change. If using spinach, there’s no need to massage it.

How can I make this recipe gluten-free?

Use gluten-free tortillas and substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers.

Can I prepare the wraps ahead of time?

It’s best to assemble the wraps just before serving to keep the panko crunchy. However, you can prep the salad and cook the chicken in advance, then assemble and roll when ready.