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.
Or make a whole tray and set out as an affordable and easy way to serve a crowd at your next party or luncheon. They take only minutes to wrap and will have everyone reaching for more.
Simple chicken meal
When made with leftover chicken this meal can be whipped up in minutes. Or quick roast your own chicken and make it in just under thirty minutes!
With tons of beautiful produce, roasted cashews and a hefty amount of caesar dressing this chicken recipe is guaranteed to satisfy all the cravings!
Crunchy, crispy, salty and fresh wrapped up in a flour tortilla and served with a side of caesar for dipping.
These portable chicken wraps are perfect for picnics, road trips, school lunches, parties, or just weeknight dinner.
Ingredients
- Boneless, skinless chicken breast tenderloins – or substitute slightly larger chicken breasts, thighs, leftover chicken or rotisserie chicken.
- Annie’s Organic Caesar Dressing – or your favorite store bought or homemade caesar salad dressing.
- Cucumber
- Roasted cashews – or substitute any nuts or seeds you have.
- Celery
- Arugula – or other leafy green.
- Red onion – Pickled Red Onions, Marinated Red Onions, or other sliced onion may be substituted.
- Flour flatbread wraps – pitas, naan or flour tortillas can be substituted.
- Other additions – optionally you can also add crumbled bacon, sliced avocado, juicy tomato slices, fresh basil and/or a squeeze of lemon to your Cashew Caesar Chicken Wraps for extra flavor.
Step by step instructions
- Place chicken in a large bowl or plastic freezer bag and coat with about ½ cup of caesar dressing.
- 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 for just a minute or two.
- Then spread 2 tablespoons caesar dressing in the middle of each toasted pitas.
- Divide arugula, celery, cucumber, red onion, chicken and cashews evenly among wraps.
- 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. Or, wrap up and refrigerate for up to 3 days.
- Enjoy!
Recipe developed in collaboration Annie’s Homegrown, Community Food Co Op Grocers and the feedfeed .
What to serve with chicken wraps?
If you’re wanting more for your meal add chips, french fries, rice and/or sliced fresh fruit. And no matter what do not forget a side of dressing for dipping.
Ingredients
- ½ cup Annie’s Organic Caesar Dressing
- 1 pounds boneless, skinless chicken tenderloins or chicken breasts or thighs
- 4 large wheat flour wraps pitas, naan, or flour tortillas
- 2 stalks celery shredded into ribbons with a vegetable peeler
- 1 cup arugula washed and dried
- 1 medium english cucumber thinly sliced
- ½ medium red onion thinly sliced
- ½ cup toasted cashews
Instructions
- Place chicken in a large bowl or plastic freezer bag and coat with about ½ cup of caesar dressing.
- 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.
- Spread 2 tablespoons caesar dressing in the middle of each toasted pitas.
- Divide arugula, celery, cucumber, red onion, chicken and cashews evenly among wraps.
- 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.
Video
Nutrition
Jordin
These are perfect for an on-the-go lunch! So flavorful, and easy to make. I love them
Sara Welch
I know what I will be having for lunch tomorrow!! This looks too good to pass up; definitely restaurant worthy, indeed!
Anita
That looks so good. I have never tried caesar dressing with anything other than the salad. I’ll be making this soon.
Kelley
The flavor in these wraps is awesome! Love using the dressing as a marinade.
Justine Howell
Love cashew chicken, never thought of putting it inside a wrap but was a great idea.
Natasha
Made these today and they were delicious! Thank you!!