To say this is the Dependable Chicken Caesar Wrap is no mistake. Wrapped together is a healthy blend of baby kale and spinach lightly dressed in Caesar dressing, topped with the most satisfying and perfectly cooked chicken and crunchy Parmesan crisps!

You guys, I’ve made these wraps once a week for the last month.

Not simply because they’re unfussy, but because my whole entire family certainly loves them. They’re great on the nights Malloree has volleyball and we get home later in the evening. I’ve also made these in bulk for lunches in the weeks. I kept everything separate and we simply build and wrap throughout the week.

This whole idea came from Malloree. She was with her go-to friends and they all went to Tropical Smoothie Cafe for lunch. A friend texted me saying “MOM” –they do all caps when it’s important — after my “what?” reply, she sent another text “I simply had the GO-TO chicken Caesar wrap!” and then told me how important it was that I make them one day soon. So I did and that’s another reason why I put “dependable” in the title.

Because Malloree said so.

To Make The Go-to Chicken Caesar Wraps Gather:

a power blend of baby kale and baby spinach (brands I’ve used in the past have been Earthbound and Simple Truth)
caesar dressing, I have made my own and if in a pinch I’ll use the brand Newman’s Own
freshly grated Parmesan cheese
chicken breasts halves (thin cut)
lemon juice
olive oil
italian seasoning
garlic powder
kosher salt

First up, the Parmesan crisps!

Preheat your oven to 400℉ (or 200℃).

Line a rimmed metal baking sheet with either parchment paper or a silicon baking mat. Then using a tablespoon, measure out 8 mounds of finely grated Parmesan cheese an inch apart.

Use the back of the spoon to smooth it out a little.

Bake for 2-1/2 minutes before rotating and baking for another 2 to 2-1/2 minutes. Let them cool completely before using an offset spatula or sharp knife to lift each one off of the pan.

Meanwhile, add the chicken to a bowl and pour in 2 teaspoons of olive oil (I eyeball it), squeeze in 1/2 of a large lemon, measure in 1 tablespoon Italian seasoning and 1/2 teaspoon garlic powder and a pinch of kosher salt.

Toss to combine and let the chicken marinate on the counter while a little olive oil preheats in a large 12-inch skillet over medium-high heat.

Work in batches, cooking the chicken breast halves for about 6 minutes per side. Remove and let rest for 4 minutes.

Then slice and dice the chicken into bite-size pieces and add back into the skillet to cook for a few minutes. The chicken will pick up all that savory flavor on the the bottom of the pan and making them somewhat saucy in a way.