Warm Chicken Caesar Wraps Recipes

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CHICKEN CAESAR WRAPS



Chicken Caesar Wraps image

This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 wraps.

Number Of Ingredients 8

3/4 cup reduced-fat creamy Caesar salad dressing
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 cups torn romaine
3/4 cup Caesar salad croutons, coarsely chopped
6 whole wheat tortillas (8 inches), room temperature

Steps:

  • In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

WARM CHICKEN CAESAR WRAPS



Warm Chicken Caesar Wraps image

I love caesar salad and wraps, so I came up with these easy wraps! They are very quick to throw together after work!

Provided by myangelhayden

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken tenderloins
1 cup water
1 cup instant rice
3/4 cup caesar salad dressing
8 10-inch flour tortillas, warmed
2 cups shredded lettuce
2 medium tomatoes, chopped
1/2 cup small seasoned croutons (optional)

Steps:

  • In a large nonstick skillet cook chicken tenderloins until lightly browned.
  • Leave chicken in skillet and add water, bring to a boil.
  • Stir in rice.
  • Cover and remove from heat.
  • Let stand 5 minutes or until liquid is absorbed.
  • Stir in salad dressing.
  • Fill each tortilla with chicken and rice mixture, lettuce, tomatoes, and croutons.
  • Fold in sides of tortilla and roll up.

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE



Chicken Caesar Wraps with Crispy Cheese image

Provided by Molly Yeh

Categories     main-dish

Time 10h5m

Yield 8 servings

Number Of Ingredients 24

12 ounces romaine hearts (from 1 to 2 heads), chopped
Dressing, recipe follows
Eight 10-inch/burrito-size flour tortillas
Roasted Chicken, recipe follows
2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade
Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise
1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan
1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Steps:

  • Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
  • To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
  • Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
  • Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
  • Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
  • Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
  • In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

CHICKEN CAESAR WRAP



Chicken Caesar Wrap image

This is a quick and easy lunch - chicken Caesar wraps are one of my favorites! If you don't already have croutons, whip up a batch in the oven in just a few quick minutes. Homemade croutons make this wrap extra tasty.

Provided by Rebekah Rose Hills

Categories     Sandwich Wraps and Roll-Ups

Time 15m

Yield 1

Number Of Ingredients 7

1 slice bacon
1 cup chopped romaine lettuce
½ cup cooked, shredded chicken
¼ cup croutons
1 tablespoon Caesar's Salad Dressing
1 tablespoon grated Parmesan cheese
1 large flour tortilla

Steps:

  • Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
  • Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
  • Warm tortilla in the microwave for about 15 seconds to make it more pliable.
  • Lay filling ingredients down the center, and roll your wrap up! Enjoy!

Nutrition Facts : Calories 464.2 calories, Carbohydrate 55.2 g, Cholesterol 25.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 15.9 g, SaturatedFat 5.2 g, Sodium 1176.9 mg, Sugar 3 g

WARM CHICKEN CAESAR WRAPS



Warm Chicken Caesar Wraps image

Legend has it that Caesar salad dressing was named after Caesar Cardini, who developed it in the 1920s for use in his restaurant in Tijuana, Mexico.

Provided by Allrecipes Member

Time 28m

Yield 4

Number Of Ingredients 8

8 each Tyson® Individually Fresh Frozen Boneless, Skinless Chicken Tenderloins
1 cup water
1 cup uncooked instant rice
¾ (8 ounce) bottle fat-free Caesar salad dressing
8 (10 inch) flour tortillas, warmed
2 cups shredded lettuce
2 medium tomatoes, chopped
½ cup seasoned croutons

Steps:

  • Wash hands. Rinse chicken to remove ice glaze. Wash hands.
  • Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170 degrees F).
  • Add water. Bring to a boil; add rice. Cover, remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with lettuce, chicken and rice mixture, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans and fresh fruit, if desired. Refrigerate leftovers immediately.

Nutrition Facts : Calories 630.3 calories, Carbohydrate 101.3 g, Cholesterol 24.2 mg, Fat 12.6 g, Fiber 5.8 g, Protein 26.1 g, SaturatedFat 2.9 g, Sodium 1677.3 mg, Sugar 7 g

SLOW-COOKED CHICKEN CAESAR WRAPS



Slow-Cooked Chicken Caesar Wraps image

I first made these slow-cooker chicken Caesar wraps for our daughter, who loves Caesar salads, then later for our extended family on vacation. It's such an easy meal-perfect for days when you'd rather be outside than inside cooking all day. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breast halves
2 cups chicken broth
3/4 cup creamy Caesar salad dressing
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon pepper
6 flour tortillas (8 inches)
2 cups shredded lettuce
Optional: Salad croutons, cooked crumbled bacon and additional shredded Parmesan cheese

Steps:

  • Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.

Nutrition Facts : Calories 472 calories, Fat 25g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 795mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.

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