Chicken Caesar Wrap

5 from 16 votes

Chicken, kale, romaine, avocado, and toasted panko are tossed with creamy tahini Caesar dressing and rolled into flour tortillas.

Prep Time5

Cook Time5

Total Time10

Course: Lunch

Cuisine: American

Servings: people

Place the olive oil and butter in a small skillet over medium-high heat. Add the panko and toast until golden. Season with salt and pepper, and set aside.
Combine the ingredients for the Tahini Caesar Dressing in a small blender and set aside.
Combine the shredded kale and lettuce in a large bowl. Drizzle a few tablespoons of the dressing along with the toasted panko, the everything seasoning, and the chopped grilled chicken. Toss to combine. Taste and adjust seasoning and dressing.
Place a heaping portion into each tortilla, add the avocado, then wrap and roll. Slice on a diagonal and serve.

Prep the chicken and tahini ahead of time. Having both ready to go turns these wraps into a genuinely quick lunch or easy weeknight meal.
Remove the ribs from the Tuscan kale before shredding. The leaves are much more tender and easier to eat in a wrap without the tougher center stems.
Toast the panko until deeply golden. The toasted breadcrumbs are what give these wraps their signature crunch, so don't rush this step.
Dress the greens lightly. Start with a few tablespoons of tahini Caesar dressing and add more as needed. Too much dressing can make the filling heavy and the tortilla soggy.
Add the toasted panko just before assembling. This keeps the breadcrumbs crisp instead of letting them absorb the dressing while the other ingredients sit.
Warm the tortillas briefly before wrapping. A warm tortilla is more pliable and easier to roll tightly without tearing.
Thin refrigerated tahini dressing as needed. Tahini dressing thickens as it sits, so stir in a little cold water until it reaches a pourable consistency.