Chicken Caesar Wrap
A Caesar wrap only works when the dressing clings to every leaf of romaine. Toss the lettuce in the dressing before building the wrap — don't just drizzle on top. Grilled chicken adds warmth and substance, while Parmesan shavings bring the salty finish. Serve this with Caesar Side Salad.
Lunch · Wrap · 20 min
Ingredients
- 2 small (about 6 oz each) boneless skinless chicken breasts
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
- 2 large flour tortillas (10-inch)
- 3 cups romaine lettuce hearts, chopped
- ½ cup shaved parmesan cheese
- ¼ cup Caesar dressing, preferably homemade
- lemon wedges, for serving
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Steps
- Season the chicken breasts generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until deeply golden on the first side, about 5 minutes. Flip and cook until the internal temperature reaches 165°F, 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain into thin strips.
- Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, just until pliable and lightly toasted.
- In a large bowl, toss the chopped romaine with the Caesar dressing until evenly coated. Add the shaved parmesan and toss again gently.
- Lay each tortilla flat. Divide the dressed romaine between them, leaving a 1½-inch border around the edges. Arrange the sliced chicken down the center of each.
- Fold in the sides of each tortilla, then roll tightly from the bottom up. Cut each wrap in half on a diagonal and serve immediately with lemon wedges.
Tips & Variations
Make Ahead
Cook the chicken up to 2 days ahead and refrigerate; let it come to room temperature before assembling. The dressing can be made up to 5 days ahead. Don't dress the lettuce until just before assembling or the wrap will get soggy.
Storage
Assembled wraps don't store well — the tortilla gets soggy. Store components separately and assemble fresh. Leftover chicken keeps 3 days refrigerated.
Substitutions
Swap grilled shrimp or sliced steak for the chicken. Use whole-wheat or spinach tortillas for extra fiber. For a lower-carb version, skip the wrap and make it a Caesar salad bowl. Add anchovies or crispy capers for extra umami.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
