To say this is the best chicken caesar wrap is no mistake. Wrapped together is a power green blend of baby kale and spinach lightly dressed in Caesar dressing, topped with cooked chicken and Parmesan crisps!
Line a metal rimmed baking sheet with parchment or a silicone liner.
Measure 8 one-tablespoon mounds of Parmesan onto the prepared pan. Use the back of your spoon to slightly spread out the cheese into a 1½ to 2-inch round circles.
Bake for 2½ minutes, rotate pan and bake for an additional 2 to 2½ minutes. Remove and let the Parmesan crisps cool completely.
Toss the chicken with 2 teaspoons olive oil, lemon juice, Italian seasoning, garlic powder and kosher salt. Heat the remaining olive oil in a large 12-inch skillet on medium-high heat. Let the chicken marinate on your counter while the pan preheats.
Once your pan is hot, place the chicken in the skillet (I do two at a time) and cook about 6 mintutes per side. Turn and continue to cook until no longer pink and the chicken is fully cooked. Repeat with remaining chicken.
Allow the chicken to cool for 4 to 5 minutes before dicing into bite-size pieces and returning to the skillet. Shake the pan so the chicken picks up the browned goodness on the bottom of the skillet and cook for 2 to 4 more minutes.
Divide the dressed greens among the wraps and top with chicken, more dressing if desired and parmesan crisps before wrapping tightly.
Alternatively store ingredients (do not toss the greens in the dressing) and build and eat throughout the week.