Cashew Caesar Chicken Wraps bring fresh flavor and texture to the table FAST whether served warm for dinner or wrapped up as a fabulous meal prep lunch.
Course lunch
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 573kcal
Author Tristin Rieken
Ingredients
¾cupcaesar dressingdivided
1poundsboneless, skinless chicken tenderloinsor chicken breasts or thighs
4largewheat flour wrapspitas, naan, or flour tortillas
2stalksceleryshredded into ribbons with a vegetable peeler
Place chicken in a large bowl or plastic freezer bag and coat with about ½ cup of caesar dressing.
¾ cup caesar dressing, 1 pounds boneless, skinless chicken tenderloins
Preheat oven to 425 degrees.
Remove excess dressing from chicken and place in a single layer on a parchment lined baking sheet. Season with salt and pepper and bake until evenly browned and cooked through, about 12-15 minutes for small boneless, skinless chicken tenderloins, longer for chicken breasts or thighs.
Turn off oven and remove chicken. Place chicken to the side and tent with foil to keep warm.
Lightly toast the pitas in a single layer in the still warm oven.
4 large wheat flour wraps
Spread 2 tablespoons caesar dressing in the middle of each toasted pitas.
Divide arugula, celery, cucumber, red onion, chicken and cashews evenly among wraps.
2 stalks celery, 1 cup arugula, 1 medium english cucumber, ½ medium red onion, ½ cup toasted cashews
Drizzle another tablespoon dressing over top and fold in half.
Wrap bottom with parchment paper and secure with twine or a pick.
Serve immediately with a side of caesar dressing for dipping.