Chicken and Sweet Potato Caesar Salad Wraps

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 425  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Nut Free
Description

A zesty chicken caesar wrap with baked sweet potato fries, salad greens with lots of dressing, avocado, grape tomatoes, and parmesan cheese.

Ingredients
    Caesar Dressing
  • 1/2 cup mayo
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon worcestershire sauce
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/2 teaspoon fine kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon water
    • Chicken Sweet Potato Wraps
  • 1 pound chicken breast, thinly sliced
  • 1 large sweet potato, cut into ½ inch matchsticks
  • 1 tablespoon olive oil, divided
  • 1 teaspoon fine kosher salt, divided
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 cups mixed greens
  • 1 cup grape tomatoes, quartered
  • 1 avocado, cubed
  • 1/2 cup shaved parmesan
  • 6 large tortillas
Instructions
    Mix the Caesar Dressing
  1. 1

    In a small mixing bowl or glass, add the mayonnaise, worcestershire sauce, grated parmesan cheese, lemon juice, lemon zest, salt, pepper, and water. Whisk to combine the ingredients together until a unified dressing is formed.

  2. 2

    Set the dressing aside in the refrigerator while the chicken and sweet potato bakes

    3. Bake the Chicken and Sweet Potatoes
  3. 3

    Preheat your oven to 425°F and set out a large baking sheet

  4. 4

    Arrange the sweet potatoes on the baking sheet and toss with ½ tablespoon olive oil, ½ teaspoon of salt, ¼ teaspoon black pepper, the paprika, and garlic powder. Bake the sweet potatoes for 15 minutes.

  5. 5

    Remove the baking sheet from the oven and stir the potatoes to ensure they aren't stuck to the bottom. Move the sweet potatoes to one side of the pan and add the sliced chicken to the other side of the pan. Drizzle the remaining ½ tablespoon of olive oil over the top of the chicken and then toss with ½ teaspoon fine kosher salt and freshly cracked black pepper. Bake the chicken and sweet potatoes for another 12-15 minutes, until the chicken is baked through and the sweet potatoes are crisp on the edges.

    6. Assemble the Wraps and Enjoy
  6. 6

    In a large mixing bowl, toss the mixed greens with 1/3 of the prepared caesar dressing. Add the quartered tomatoes, diced avocado, and shaved parmesan cheese to the bowl and mix once more. Set aside.

  7. 7

    Wrap the tortillas in a slightly damp paper towel and microwave for 15 seconds, just until they’re soft and pliable. 

  8. 8

    Divide the dressed salad among the tortillas. Arrange the sliced chicken and sweet potatoes over the dressing. Tightly wrap the tortillas around the salad and chicken. 

  9. 9

    Serve the chicken and sweet potato caesar wraps with extra dressing on the side. Enjoy!

Read it online: https://lauralovestocook.com/recipes/chicken-and-sweet-potato-caesar-salad-wraps/