Parmesan Crusted Chicken Wraps

Ingredients

Parmesan-Crusted Chicken

1 lb. boneless, skinless chicken breasts

3 Tbsp. grated Parmesan cheese

1 tsp. Italian seasoning

1/2 tsp. granulated garlic

1/2 tsp. onion powder

1/2 tsp. each kosher salt and cracked black pepper

2 to 3 Tbsp. extra-virgin olive oil for cooking

Miso-Caesar Dressing

1/4 cup mayonnaise

2 Tbsp. fresh lemon juice

1 Tbsp. white miso paste

1 tsp. Worcestershire sauce (or lower-sodium tamari)

1 tsp. anchovy paste

1 garlic clove, grated or minced

Cracked black pepper to taste

1/3 cup neutral oil (such as avocado or grapeseed oil)

Wraps

4 large flour (burrito-size) tortillas or whole-wheat wraps

2 romaine hearts, chopped (about 8 cups)

1 cup croutons, roughly chopped

1/4 cup grated Parmesan cheese

Directions

Prepare Miso-Caesar Dressing: Combine all dressing ingredients (except oil) in a medium bowl. Gradually stream in oil while whisking constantly until the dressing is smooth and creamy. Taste and add a few extra grinds of cracked black pepper, if needed.

Combine Salad Ingredients: Place romaine lettuce in a large mixing bowl. Cut chicken into small, bite-sized pieces and add to the bowl, along with croutons and Parmesan. Add dressing and toss well to combine.

Assemble Wraps: Warm one of the tortillas for about 20 seconds in the microwave or over a burner, just until pliable. Lay it on your work surface and add ~2 heaping cups of salad mixture, leaving a two-inch border all the way around.

Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Repeat with remaining tortillas and salad mixture. Slice each wrap in half and enjoy.