This post is sponsored by Taylor Farms. All opinions are my own.
We are soaking up the last few days of summer before Kyle starts school back up again, and this means plenty of walks with our dogs around the neighborhood, weekend swims, and catching up on some favorite shows we have missed. It has still been a busy season, but dotted with enough activities here and there to not feel overwhelming. Boy, I do like summer.
Although, every year August rolls around, I feel myself get a little lazier as the month goes on. Maybe it's the Texas heat or the mindset that we should all have summers off like we did as kids, but lately house chores and cooking have felt like such an effort. You get me?
This is why I have been drawn to the simplest dinners to get me through. Enter in this chicken caesar wrap. With a minimal ingredient list, this comes together in under 30 minutes and is oh-so-delicious. Tender, marinated chicken breast, tangy caesar dressing, crunchy vegetables, and soft, warm pita. YES, PLEASE. Of course, if the idea of turning on the oven right now sends you into a panic attack, you can certainly grill the chicken!
It is made even easier with the help of Taylor Farm’s NEW Caesar Salad Chopped Kit. I love how their convenient salad kits use the freshest veggies, unique toppings, and crave-worthy dressings. They make whipping up a healthy dinner in minimum time possible!
Caesar Salad Chicken Wrap
- 1/2 cup Greek yogurt
- Juice of 1 lemon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/4 cup olive oil
- Salt and pepper to taste
- 1lb. chicken breasts
- 4 pieces naan or pita bread
- 1 package Taylor Farms Caesar Salad
- Cucumber slices, for serving
- Cherry tomatoes, for serving
In a large bowl, combine all of the marinade ingredients and stir to combine. Toss the chicken in the mixture, and cover with plastic wrap. Place in refrigerator to marinate for 20-30 minutes.
Preheat oven to 425°F. Remove chicken from marinade and place in an oven safe baking dish.
Bake in preheated oven for 20 - 25 minutes or until chicken is cooked through and juices run clear.
Remove chicken from the oven and slice into strips.
Layer a handful of salad on the pita and sprinkle some parmesan and croutons on top. Drizzle with caesar dressing, and layer a handful of chicken strips on top. Add cucumber and cherry tomato slices. Wrap up the pita and serve.