Parmesan Caesar Chicken & Kale Wraps
with Tomato & Lemony Panko
- Wheat
- Soy
- Eggs
- Milk
Tender chicken and kale are tossed in creamy Caesar dressing, then finished with crispy lemony panko. Parmesan and fresh tomato add brightness and bite. Everything gets wrapped in warm tortillas for a handheld hit of rich, fresh flavor with craveable crunch.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
10 ounce
Chopped Chicken Breast
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
4 ounce
Kale
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lemon. Remove any large stems from kale; roughly chop into bite-size pieces. Trim and halve tomato lengthwise; slice crosswise into ¼-inch-thick half-moons. Grate Parmesan into a small bowl.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; season with a pinch of salt and pepper. Cook, stirring, until golden brown, 3-4 minutes.
-
Turn off heat. Stir in as much lemon zest as you like. Transfer to a second small bowl. Wipe out pan.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in pan used for panko over medium-high heat. Add chicken; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
While chicken cooks, place kale in a large bowl with a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1-2 minutes.
-
Add tomato, Parmesan, lemony panko, chicken, a squeeze of lemon juice, and as much dressing as you like. Toss to combine; season with salt and pepper.
-
Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
-
Lay tortillas flat on a clean work surface. Place as much salad as you like on bottom third of each tortilla (save remaining salad for serving).
-
Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
- Halve wraps on a diagonal and divide between plates.
- Serve with any remaining salad and remaining lemon wedges on the side.
