Katie Austin

Pesto Chicken Caesar Wrap with Avocado & Roasted Corn

Pesto Chicken Caesar Wrap with Avocado & Roasted Corn

I truly can’t find the best Caesar wrap in LA with all my fav combined flavors, so I decided to make it myself! And if you know me, you know this is the most ~me~ recipe of all time haha (pesto, Caesar, corn, avo = all my food obsessions)


1 cup kale, finely chopped & stemmed

1 cup romaine lettuce, finely chopped

4-5 (appx. half pound) chicken breast tenders

2 tablespoon pesto

2/3 cup corn

1/3 cup breadcrumbs

1/2 lemon, to squeeze

2 tablespoon olive oil, (1 tbsp for sauteeing chicken & 1 tbsp for salad)

1/4 cup Caesar Salad dressing

1/3 cup grated parmesan, (I used both shredded and grated, grated for the salad mix and shredded for the wrap)

1/2 avocado, diced

2 extra-large tortillas, (burrito sized, I am using flour)

Seasoning: garlic powder, salt, pepper, Lawry’s, garlic salt

The recipe:

Prep your veggies by removing the stems from your kale & finely chop your romaine and kale. Wash and pat dry or use a salad spinner to remove excess moisture!

To make the chicken, cook your breast tenders in a skillet over medium heat – seasoning with 1 tbsp olive oil, garlic powder, pepper, and Lawry’s, Cook for 5-6 minutes on each side to brown, depending on thickness.

Top with pesto and let the chicken get crispy in the pesto. Make sure that your chicken is cooked all the way through until there’s no pink.

Once cooked through, dice up the chicken.

Roast the corn by sautéing in a skillet over medium heat for 2-3 minutes or until you get a light char on the kernels.

Toast your breadcrumbs for 1-2 minutes in a skillet with garlic salt.

And to create your Caesar salad part, I like to elevate it a little beyond just the Caesar salad dressing. In a bowl, mix together your chopped kale and romaine, 1 tbsp olive oil, garlic salt, squeezed lemon, and pepper. Mix then add in your grated parmesan.

Now, time to assemble! Lay out your tortilla, add your salad, and feel free to include your diced avocado. Top with your diced chicken, bread crumbs, and shredded parm.

Wrap up your tortilla, and to really take things up a notch let’s make it crispy! 😉 Fry on your skillet for 1-2 minutes on each side till browned to your liking and enjoy!! xx