Lemon Chicken Caesar Wraps.

The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home! I’ve got a lunch or dinner that you need to put on your radar. Say it with me… Lemon […]

The post Lemon Chicken Caesar Wraps. appeared first on How Sweet Eats.

The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!

I’ve got a lunch or dinner that you need to put on your radar.

lemon chicken caesar wraps

Say it with me…

Lemon

Chicken

Caesar 

Wraps

!!!!!

Cue all the exclamation points. These are so delicious, so satisfying, so incredibly wonderful for lunch or dinner. 

lemon chicken caesar wraps

These soft tortillas are filled with the crunchiest lemon chicken cutlets, topped with crisp romaine lettuce, drizzled with my homemade lemon caesar dressing and sprinkled with parmesan.

They.are.so.good.

If you’re a sandwich or a wrap person, you’re about to lose your mind. These are dreamy. They are wonderful when made fresh and served slightly warm or prepped ahead of time for lunch and enjoyed chilled. They taste like they came from your favorite boutique cafe – and they’re worth making the chicken AND the dressing. 

lemon breadcrumbs for chicken

That’s right, we’re making crispy lemon chicken cutlets and a lemon caesar dressing. Both are fantastic, and you can add them to the list for salads, sandwiches, pretty much anything. 

You can use any kind of chicken for this. In the summer, I’m always a fan of grilled chicken. I also love to use my crispy chicken cutlets, which is what I show you here in the photos and recipe below. I add some lemon zest to the breadcrumbs and slice the chicken as thin as I can. Like, paper thin! Thin chicken cutlets make for the crispiest, best bite and we adore them like this. 

lemon chicken cutlets

So I use breadcrumbs, a bit of parm and the lemon zest. A quick dip in egg, the breadcrumb mixture and then I cook in a pan in olive oil until super golden and crisp. With thin chicken breasts like this, they easily cook in the pan quickly. If I use thicker chicken breasts, I will brown them until golden and stick in an oven at 350 degrees for 10 minutes or so to ensure they are finished. 

lemon caesar dressing

Of course, I use our favorite greek yogurt caesar dressing for this. I know I ramble on and on about how delicious this recipe is, but it has been in the rotation over here for over a decade. I make it constantly – almost once a week. It’s easy, simple, can be made in a blender and stored in the fridge for about a week. It’s perfect. 

The dressing already calls for lemon juice, so to up the lemon flavor, I add some fresh lemon zest too. Ooooh the lemony zing is so good. I’ve made it a few more times with the lemon zest for caesar salad and I can’t recommend it enough – especially if you’re a crazy lemon fan. 

crispy lemon chicken cutlets

Once the chicken and dressing are made, you need a tortilla or a wrap (I love the lavash wraps, Eddie loves a burrito-sized tortilla), some grated parmesan and a bit of fresh chopped romaine. The crispier the romaine, the better. It adds a refreshing crunch and brings the whole thing together.

lemon chicken caesar cutlets

I love to use leftover chicken and dressing for salads, or make extra wraps for the next day. We think they are delicious straight from the fridge!

lemon chicken caesar wraps

Crunchy, creamy, cheesy and everything you want in a wrap!

lemon chicken caesar wraps

Chips or carrots on the side and you’re good to go. YUM.

lemon chicken caesar wraps

Lemon Chicken Caesar Wraps

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Lemon Chicken Caesar Wraps

The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 6 or 8 cutlets
  • 1 ½ cups seasoned bread crumbs
  • cup finely grated parmesan cheese
  • 3 teaspoons freshly grated lemon zest
  • 1 large egg, lightly beaten
  • 2 to 3 tablespoons olive oil
  • 4 wraps or large tortillas
  • 4 cups chopped romaine lettuce

lemon caesar dressing

  • 4 garlic cloves, minced
  • 3 tablespoons greek yogurt
  • 2 tablespoons finely grated parmesan cheese
  • 1 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon anchovy paste
  • ½ lemon, juiced
  • kosher salt and pepper
  • cup extra virgin olive oil

Instructions

  • Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
  • Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs, lemon zest and parmesan in another plate or bowl.
  • Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
  • Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
  • Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
  • This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
  • Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with a few pieces of chicken. Drizzle on 1 to 2 tablespoons of caesar dressing. Top with parmesan cheese. Fold up the top and the bottom of the tortilla, then roll the sides in tightly to wrap it up.
  • Serve with extra dressing for dipping.

lemon caesar dressing

  • To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, lemon zest, and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)

lemon chicken caesar wraps

Wraps forever!

The post Lemon Chicken Caesar Wraps. appeared first on How Sweet Eats.

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These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious! New lunch idea, coming right up! It’s no secret that I am always on the hunt for excellent lunch recipes that can be prepared ahead […]

The post Lunchtime Southwest Couscous Bowls. appeared first on How Sweet Eats.

These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious!

New lunch idea, coming right up!

southwest couscous bowls

It’s no secret that I am always on the hunt for excellent lunch recipes that can be prepared ahead of time. And here I am today with a super delicious one for you. These couscous bowls have tons of flavor and are simple, satisfying and customizable. 

That’s what I love to hear. 

Much like my baja grain bowls, you can put these together the night before! Whether you toss it all or keep it segmented, it’s one of those recipes that works for make-ahead prep and may even taste better the longer that it sits. Music to my ears, thank you very much. 

southwest couscous bowls

We’re in back-to-school mode over here and that really means back to routines. Dinner meal planning comes fairly easy to me given this job, but it’s lunch that I find to be a struggle. It’s better for me during the week to have a few ideas in mind – sometimes that means cooking something ahead of time, using my 10 minute meal prep theory or just generally having an idea of what I can grab.

Anything to make me have less decision fatigue, especially on big work days at home.

So let me introduce my new favorite lunch! And how it comes together.

First, the couscous. I sauté some bell peppers and onions in with the grain before adding liquid, then cook it all together. This is SO wonderful. It really adds an extra depth of flavor that you don’t get with raw diced onion and peppers on top. This is my new favorite way to cook a grain and a method I’ll use with rice and quinoa too. 

I almost always have a cooked grain on hand during the week. It is such a simple part of meal prep that can be done on the weekend without much thought. And grains are incredibly versatile. So if you know you want to make this, prep it ahead of time and it makes things that much easier. 

Here’s what we have in our bowl:

The couscous – pearl couscous to be exact. It’s my favorite. I use this one and get it at my local grocery store.

Beans! I like black beans here. But any beans work.

Corn, for which you have many options. You can use frozen or fresh corn, right from the cob. You can use leftover grilled corn. For this, I love to use that roasted corn from Trader Joe’s that comes frozen. Really whatever corn you have and enjoy. 

Tomatoes, green onions and fresh herbs (like cilantro) round everything out.

If you’re looking for more, this is also a fantastic base to use for chicken (I’d just grab a rotisserie one!), shrimp or even steak. 

One of my favorite parts about this bowl is the dressing! You know what a huge fan I am of homemade vinaigrettes and this one does not disappoint. It’s a chili lime dressing, originally found in Everyday Dinners, that adds so much flavor to any bowl or salad. I love the weeks when I have this one in the fridge because it’s delish on all the things. 

This bowl can be served warm or cold, it’s entirely up to you. You can make this into smaller or larger portions, depending on what you’re looking for. You can also toss the entire thing together as a side dish. And of course, you can easily multiply it to feed a ton of people, because grain bowls are easy like that. 

I couldn’t ask for more! (more…)

The post Lunchtime Southwest Couscous Bowls. appeared first on How Sweet Eats.

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