Miso Chicken Caesar Wrap

• servings: 4
• total time: 35 minutes

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 Chicken: Place chicken on a cutting board and carefully slice each breast in half horizontally to form two thin cutlets.

To a small bowl, add Parmesan, Italian seasoning, granulated garlic, onion powder, salt, and pepper; toss to combine. Spread seasoning mixture evenly over both sides of chicken, pressing to adhere.

Cook Chicken: Heat 2 to 3 Tbsp. olive oil in a large skillet over medium heat. Arrange chicken in pan and cook for 7 to 10 minutes, carefully flipping once halfway through, until the chicken registers 165ºF. (Cooking time will vary depending on thickness of cutlets.)

Transfer to a clean cutting board and let cool while you prepare remainder of recipe.

Notes

To Store: Wrap each wrap tightly in parchment paper, followed by aluminum foil. Refrigerate for 1 to 2 days. After 24 hours, the lettuce and tortilla will start to soften, so I find these wraps taste best fresh or the day after.