Past Recipes
Chicken Caesar Wraps

Chicken Caesar Wraps with Roasted Zucchini and Green Beans

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This week, Chef Liz's ode to chicken Caesar perfectly balances light and hearty, crisp and creamy. To take this classic to the next level, she's swapping out the romaine for curly kale leaves that stand up to the warm chicken breasts. It's all tossed with grape tomatoes and our creamy, homemade Caesar dressing (grab a friend to help with the whisking), then stuffed into flour tortillas and paired with roasted zucchini and green beans. In just 30 minutes or less... that's a wrap (sorry, we had to!).

  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 780
  • Protein 45g
  • Total Carb 60g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    • 6 ounces
    • zucchini
  • green beans
    • 6 ounces
    • green beans
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • garlic
    • 1 clove
    • garlic
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • anchovy paste
    • 1/8 teaspoon
    • anchovy paste
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • curly kale
    • 4 ounces
    • curly kale
  • flour tortillas
    • 2
    • flour tortillas

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Allergens

Soy, Egg, Milk, Fish, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut zucchini crosswise into ¼-inch slices, discarding ends. Trim and discard ends of green beans (line up the ends to trim them all at once). Halve grape tomatoes. Halve lemon. Line a baking sheet with aluminum foil for the next step.

  2. Roast chicken and vegetables

    Roast chicken and vegetables

    Pat chicken dry with paper towel, place on 1 half of prepared sheet, and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper. On other other half of sheet, toss zucchini and green beans with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer. Roast until chicken is cooked through and no longer pink and vegetables are tender, 10-12 minutes.

  3. Make Caesar dressing

    Make Caesar dressing

    While chicken and vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms. In a large bowl, whisk together mayonnaise, anchovy paste, garlic paste, juice of ½ lemon, and half of Parmesan. Reserve half of dressing in a small bowl, leaving remainder in bowl for the next step.

  4. Finish Caesar salad

    Finish Caesar salad

    Roughly chop kale leaves, or have a friend tear them into bite-size pieces, discarding long stems. Add grape tomatoes and kale to large bowl with dressing and toss to coat. Set aside until chicken and vegetables are roasted.

  5. Assemble wraps

    Assemble wraps

    Once roasted, halve each chicken breast lengthwise. Arrange tortillas on a clean, dry surface, then add salad to centers of tortillas, dividing evenly and leaving a 1-inch border. Top with chicken (everyone gets 2 pieces). Lightly brush borders of tortillas with some of reserved dressing. Fold in sides of tortillas, then roll up tightly away from you to seal. Sprinkle remaining Parmesan over roasted vegetables on baking sheet.

  6. Plate chicken Caesar wraps

    Plate chicken Caesar wraps

    Halve chicken Caesar wraps crosswise on a diagonal, then divide between serving plates. Serve with roasted zucchini and green beans and remaining Caesar dressing for dipping. Dig in!

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