This Chicken Caesar Wrap tossed in Marie’s dressing, is the perfect lunch for on the go, busy people. With simple ingredients of chicken, lettuce, freshly shredded Parmesan cheese, and the added crunch of crushed croutons. You’ll have a restaurant style lunch, that can be prepped the day ahead to save you time.
If you’re like me, keeping your grocery budget at a minimum is a weekly struggle. I live on the East coast and groceries are crazy expensive. I was spoiled during my husbands military days because we had a PX to shop at, and no kids. Groceries were so cheap back then, and I took it for granted. I started a Facebook group along with another blogger named Charley called “Mom, whats for dinner?” in the group we swap recipes, talk about ways to save at the grocery store, and talk about the daily struggles of getting our kids to eat home cooked meals at the dinner table. I’ve been using some of these tips to help keep my grocery budget on track and know that its totally normal if your kids don’t eat your home cooked meals. Sometimes in this social media world we need a reminder of what normal life looks like. Feel free to join, because we’d love to have more mama’s input.
Since I only shop once a week I had to get creative in my kitchen. Sometimes when I have a full refrigerator I think “What the heck am I going to make for dinner?” Lately, I’ve been staring at an “empty” refrigerator and making some of the best meals I’ve ever made. It’s really fun and I love seeing whats going to come out of my brain next. I’ve been staring at a package of croutons on my counter for about a week (Why they never made it into my pantry, is beyond me) I’m glad they were there because it’s kept Chicken Caesar salads in my brain for a while now, which ultimatley made me think about and idea of making a recipe for Chicken Caesar Wrap tossed in Marie’s dressing. When I bought the croutons I also noticed Marie’s dressing in the fresh food aisle at the grocery store. I was intrigued by them because they’re healthier than regular creamy dressings, since they use yogurt. So on Saturday I stared at my refrigerator hard and thought, “Why go out to lunch today, when I can make Chicken Caesar Wrap tossed in Marie’s dressing” I was so excited to try it out, and after my husband ate it he said he was very impressed and thought it was better than any he had at a restaurant.
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Keeping up with the saving money on groceries theme, I decided to use ingredients from my DIY Everything but the bagel seasoning post. For the recipe you need minced garlic and onion spices, so I used those spices in my spice mix for the chicken in order to use up a spice I already had and so I wouldn’t have to purchase more spices which could be expensive.
Season chicken with spices and 1 tsp of avocado oil. Toss to coat, and cook on a large (Or your preferred skillet, if you’re intimidated by cast iron, check my blog post on tips for seasoning your skillet). Set chicken aside to cool slightly. Clean skillet for later use.
While chicken is cooling from the pan, start prepping the other ingredients that go into the wrap. Chop your lettuce (I actually just tore off 4 pieces). Shred your fresh Parmesan wedge, and crush your croutons. I couldn’t find my rolling pin, so I thought it would be a perfect opportunity for my daughter to use her play rolling pin.
Move chicken to a container with a lid and add 2 tablespoons of Marie’s Parmesan Caesar yogurt dressing; place lid on and toss to coat.
Spread 1 tablespoon of Marie’s Parmesan Caesar yogurt dressing on each tortilla, followed by lettuce, tossed chicken, Parmesan cheese, and bread crumbs. Fold tortillas into wrap form. In your clean skillet, add 1 tsp of avocado oil. Place wraps on your skillet seam side down to seal. Brush tops with remaining avocado oil, flip and brown the tops. Remove your Chicken Caesar Wrap tossed in Marie’s dressing, slice in half and serve.
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Chicken Caesar Wrap tossed in Marie's dressing
This Chicken Caesar wrap tossed in Marie's dressing, is the perfect lunch for on the go, busy people. With simple ingredients of chicken, lettuce, freshly shredded Parmesan cheese, and the added crunch of crushed croutons. You'll have a restaurant style lunch, that can be prepped the day ahead to save you time.
- 4 3oz Chicken breast I cut 2 large chicken breasts in half and use that.
- 1 tsp minced onion
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1/4 tsp pepper
- 3 tsp avocado oil
- 6 tbsp Maries Parmesan Caesar Yogurt dressing
- 1/2 cup Shredded fresh Parmesan cheese
- 2 cups chopped lettuce
- 4 tortillas
- 1/4 cup crushed crutons
Mix together the spices in a small bowl; set aside.
In a mixing bowl add cubed chicken breast, spice mixture, and 1 tsp avocado oil. Toss together to coat.
In a cast iron skillet (or other pan) cook cubed chicken breast, 7 minutes or until no longer pink. Set aside, to cool slightly. Wipe skillet clean for later use.
While chicken breast starts to cool, shred your fresh Parmesan cheese, chop lettuce, and crush your croutons.
Once chicken cools slightly transfer to a container with a lid and add 2 tablespoons of Maries Parmesan Caesar Yogurt dressing to the chicken. Put lid on the container and toss to coat.
Start assmebling your wrap. On one tortilla spread 1 tablespoon of dressing, place lettuce on top, followed by chicken tossed in dressing, sprinkle Parmesan cheese over chicken, and finish with crushed croutons. Repeat steps for remaining tortillas.
Wrap tortillas, being cautious so ingredients don't fall out. In your clean skillet, add 1 tsp of olive oil. Place wraps in skillet seam side down. Gently fry the wrap so the seam sticks. Brush remaining avocado oil on the tops of the wraps and flip the wraps to lightly brown the tops.
remove wraps, slice in half, serve, and enjoy!
* When making this for two people, I still cook this for four and remove half the chicken for later use during the week. Just toss chicken with 1 tablespoon of dressing, and then repeat that step during the week when you're ready to eat the other half.