Lemon Chicken Caesar Wraps
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Lemon Chicken Caesar Wraps
Description
This recipe involves slicing chicken breasts into very thin cutlets, seasoning them with salt and pepper, then coating in a mixture of seasoned breadcrumbs, lemon zest, and Parmesan cheese before pan-frying until deeply golden and cooked through. The thin slices allow quick, even cooking and a crisp exterior.
The lemon Caesar dressing is made by blending garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, fresh lemon zest and juice, anchovy paste, salt, and pepper, then whisking in extra virgin olive oil. This creates a creamy, tangy dressing with a bright lemon note and a distinctive anchovy depth typical of Caesar sauces.
The wraps are assembled by layering the chicken, chopped romaine lettuce, and the lemon Caesar dressing inside a wrap or large tortilla, making a convenient and flavorful handheld meal with contrasting crispness from the lettuce and creamy dressing balanced by the lemon-accented crusted chicken.
Ingredients
- 1 pound chicken breast cut into 6 or 8 cutlets, boneless, skinless
- 1 ½ cups seasoned bread crumbs
- ⅔ cup Parmesan Cheese finely grated
- 3 teaspoons lemon zest freshly grated
- 1 egg lightly beaten, large
- 2 to 3 tablespoons olive oil
- 4 wraps or large tortillas
- 4 cups romaine lettuce chopped
lemon caesar dressing
- 4 garlic minced, cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese finely grated
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon zest freshly grated
- 1 teaspoon anchovy paste
- ½ lemon juiced
- salt kosher salt
- black pepper kosher salt
- ⅓ cup extra virgin olive oil
Instructions
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs, lemon zest and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
- Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with a few pieces of chicken. Drizzle on 1 to 2 tablespoons of caesar dressing. Top with parmesan cheese. Fold up the top and the bottom of the tortilla, then roll the sides in tightly to wrap it up.
- Serve with extra dressing for dipping.
lemon caesar dressing
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, lemon zest, and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
User Reviews
Overall Rating
5
You'll Also Love
