Cashew Caesar Chicken Wrap

Cashew Caesar Chicken Wraps are a flavorful and fresh recipe that can be served warm for dinner or as a quick cold lunch. It’s also an affordable and easy recipe to serve a crowd at your next party or luncheon. They take only minutes to wrap and will have everyone reaching for more.

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Chicken wrap recipe

Made with rotisserie or leftover chicken and this simple chicken meal is ready in minutes. Or quick roast your own chicken and make it in just under thirty minutes.

This chicken recipe is guaranteed to satisfy with tons of beautiful produce, roasted cashews and a flavorful caesar dressing.

Crunchy, crispy, salty and fresh wrapped up in a flour tortilla.

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 substitute scallions or other sliced onions.
• Flour flatbread wraps – or use pitas, naan or other tortillas instead.
• 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

1. Place chicken in a large bowl or plastic freezer bag and coat with caesar dressing.
2. Preheat oven to 425 degrees.
3. 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.
4. Turn off oven and remove chicken. Place chicken to the side and tent with foil to keep warm.
5. Lightly toast the pitas in a single layer in the still warm oven for just a minute or two.
6. Then spread 2 tablespoons caesar dressing in the middle of each toasted pitas. 
7. Divide arugula, celery, cucumber, red onion, chicken and cashews evenly among wraps.
8. Drizzle another tablespoon dressing over top and fold in half.
9. Wrap bottom with parchment paper and secure with twine or a pick.
10. Serve immediately with a side of caesar dressing for dipping. Or, wrap up and refrigerate for up to 3 days.
11. Enjoy!

How to serve

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.

📖 Recipe

Cashew Caesar Chicken Wrap

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. 

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: lunch

Cuisine: American

Servings: 4 servings

Calories: 573kcal

Author: Tristin Rieken

Ingredients

• ¾ cup caesar dressing divided
• 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

US Customary – Metric

Instructions

• 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.

Video

Nutrition

Calories: 573kcal | Carbohydrates: 45g | Protein: 34g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 830mg | Potassium: 798mg | Fiber: 3g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 3mg

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