Best Chicken Caesar Wrap

Ingrédients

• 1/2 cup finely grated Parmesan
• 4 boneless skinless chicken breast halves
• 4 teaspoons olive oil (divided)
• 1/2 large lemon (juiced)
• 1 tablespoon italian seasoning
• 1/2 teaspoon garlic powder
• 1 pinch kosher salt
• 5 ounces power greens blend (baby spinach and baby kale)
• Caesar dressing (homemade or store-bought)
• 6 large wraps

Préparation

1. 1

   Preheat your oven to 400℉ (or 200℃).

2. 2

   Line a metal rimmed baking sheet with parchment or a silicone liner.

3. 3

   Measure 8 one-tablespoon mounds of Parmesan onto the prepared pan. Use the back of your spoon to slightly spread out the cheese into a 1½ to 2-inch round circles.

4. 4

   Bake for 2½ minutes, rotate pan and bake for an additional 2 to 2½ minutes. Remove and let the Parmesan crisps cool completely.

5. 5

   Toss the chicken with 2 teaspoons olive oil, lemon juice, Italian seasoning, garlic powder and kosher salt. Heat the remaining olive oil in a large 12-inch skillet on medium-high heat. Let the chicken marinate on your counter while the pan preheats.

6. 6

   Once your pan is hot, place the chicken in the skillet (I do two at a time) and cook about 6 mintutes per side. Turn and continue to cook until no longer pink and the chicken is fully cooked. Repeat with remaining chicken.

7. 7

   Allow the chicken to cool for 4 to 5 minutes before dicing into bite-size pieces and returning to the skillet. Shake the pan so the chicken picks up the browned goodness on the bottom of the skillet and cook for 2 to 4 more minutes.

8. 8

   Divide the dressed greens among the wraps and top with chicken, more dressing if desired and parmesan crisps before wrapping tightly.

9. 9

   Alternatively store ingredients (do not toss the greens in the dressing) and build and eat throughout the week.