These Paleo Chicken Caesar Wraps are packed with flavor and texture. Crispy cassava-breaded chicken tenderloins combine with crisp romaine and a tangy Caesar dressing, finished with a sprinkle of nutritional yeast for a dairy-free cheesy note. Ready in about 30 minutes, they make an easy weeknight dinner or a convenient meal-prep option.
Why You Should Make This Recipe:
- The chicken bakes up delightfully crispy using cassava flour as the coating.
- This recipe has a similar appeal to crispy paleo chicken wraps, with the added Caesar flavors.
- It’s naturally grain-free, gluten-free, dairy-free, paleo and Whole30 friendly.
- Kid-friendly — most children enjoy a crunchy chicken tender.
- Quick to prepare: dinner can be on the table in about 30 minutes.
- Nutritional yeast adds a savory, cheesy finish without dairy, and a good paleo or Whole30 Caesar dressing pairs perfectly.
- Great for meal prep — prepare the chicken and keep ingredients separate, then assemble when you’re ready to eat.
Ingredients:
For the chicken
- 1 pound chicken tenderloins
- 1 cup cassava flour (use a brand you trust; texture varies between brands)
- 3 tbsp garlic powder
- 1/2 tsp sea salt
- a pinch black pepper (omit for AIP)
- cooking oil spray (avocado oil spray recommended) or brushable oil
To serve
- Caesar dressing — choose a compliant store-bought option or make a homemade paleo Caesar
- Fresh tomatoes (optional; omit for AIP)
- Romaine lettuce, chopped, for crunch
- Nutritional yeast to add a cheesy flavor
- Gluten-free or cassava flour wraps/tortillas (store-bought or homemade)
How to Make
- Mix the cassava flour with the garlic powder, sea salt and black pepper (if using) in a shallow bowl.
- Coat a metal rack or air fryer grate with cooking spray or brush it lightly with oil to prevent sticking.
- Press each chicken tenderloin into the cassava mix so it’s well coated.
- Arrange the coated tenders on the air fryer rack or a metal cooling rack set over a baking sheet if using the oven.
- Lightly spray or drizzle oil over the coated chicken so it crisps while cooking.
- Air fryer: Cook at 400°F for 7–8 minutes, flip, then cook an additional 5–8 minutes until golden and cooked through. Oven: Bake at 400°F on the rack for 8 minutes, flip and bake another 8 minutes, or until crispy and cooked through.
- When the chicken is done, assemble the wraps: place chopped romaine on each tortilla, add sliced chicken, tomatoes if using, drizzle with Caesar dressing and finish with a sprinkle of nutritional yeast.
Recipe FAQs
Can I bake the chicken in the oven?
- Yes. Use a non-coated metal cooling rack on a baking sheet so air can circulate around the chicken and help it crisp evenly. Do not use a coated rack that could melt in the oven.
Can I prepare these for meal prep?
- Absolutely. Cook the chicken ahead of time and store components separately. Assemble the wraps just before eating to keep the tortillas from becoming soggy.
What is cassava flour?
- Cassava flour is made from the whole cassava root (yuca). It’s a popular grain-free, nut-free, gluten-free option for paleo and AIP baking and breading. Different brands vary in texture, so choose one you like for crisp coatings.
What equipment do I need?
- An air fryer works well for crisping, or use an oven with a metal cooling rack placed over a baking sheet.
Chef’s Tips
- Generously oil the air fryer grate or rack to prevent sticking and encourage even browning.
- If you don’t have tenderloins, slice chicken breasts into strips and coat them the same way.
- Reserve nutritional yeast and add it right before serving to retain its flavor and texture.
Variations & Notes
- For AIP: omit black pepper, substitute mayonnaise in dressings with pureed artichoke if needed, and use homemade cassava flour tortillas.
- Try different seasonings in the cassava coating—smoked paprika or onion powder make tasty variations.
- Store leftover chicken in an airtight container in the refrigerator for 3–4 days; reheat briefly in an air fryer or oven to re-crisp before assembling.
If you like this recipe, you might also enjoy:
- Crispy gluten-free dairy-free fried chicken variations
- Buffalo-style protein tacos or lettuce wraps
- Paleo-style chicken Parmesan using cassava flour coatings
Paleo Chicken Caesar Wraps
Course Dinner, Meals
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Author Allianna Moximchalk
Cost $8
Ingredients
For the chicken:
- 1 pound chicken tenderloins
- 1 cup cassava flour
- 3 tbsp garlic powder
- 1/2 tsp sea salt
- a pinch black pepper (omit for AIP)
- cooking oil spray (avocado oil recommended)
To assemble:
- 6 gluten-free tortillas or cassava flour wraps
- 3 cups chopped romaine
For the dressing:
- 1 cup Caesar dressing (store-bought or homemade)
Optional to serve:
- fresh tomatoes (optional; omit for AIP)
- nutritional yeast (to sprinkle)
Instructions
For the air fryer:
- Mix the garlic powder with the sea salt and cassava flour. Insert the metal grate into the air fryer and coat it with cooking spray or oil. Toss the chicken in the cassava mixture, place on the grate, spray the top with oil, and cook at 400°F for 7–8 minutes. Flip, spray again, and cook another 5–8 minutes until golden and cooked through.
For the oven:
- Mix the seasonings with cassava flour. Place a metal cooling rack on a baking sheet and coat it with oil. Toss the chicken in the cassava mixture and arrange on the rack. Spray the tops with oil and bake at 400°F for 8 minutes, flip, spray again, and bake an additional 8 minutes or until crispy and cooked through.
To assemble:
- Place about 1/2 cup chopped romaine on each tortilla. Add a portion of chicken, a few tomatoes if using, drizzle with Caesar dressing, and sprinkle with nutritional yeast. Roll and serve immediately.
Notes
To make homemade cassava tortillas, follow a cassava tortilla recipe. For a homemade Caesar dressing, use a paleo-friendly recipe and for AIP substitute mayo with pureed artichokes and omit black pepper.
Delicious crispy, gluten-free, dairy-free chicken Caesar wraps.