Chicken Caesar Wrap
This recipe transforms the classic Caesar salad into a portable, satisfying handheld meal. It features perfectly seasoned grilled chicken, crisp romaine lettuce, and a creamy homemade Caesar dressing, all wrapped in a large flour tortilla for a delicious grab-and-go lunch.
Equipment
- Large skillet or grill pan
- Medium bowl
- Large bowl
- Whisk
- Cutting board
- Chef's knife
- serrated knife
- Tongs
- Measuring cups and spoons
- Meat thermometer
Ingredients
- 2 boneless, skinless chicken breasts about 1 lb
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 large burrito-size flour tortillas 10-12 inches
- 1 large head of romaine lettuce, washed and chopped
- ½ cup shaved Parmesan cheese
- ½ cup croutons, lightly crushed optional
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- ½ tsp anchovy paste optional but recommended
- Freshly cracked black pepper to taste
Instructions
- Prepare the Creamy Caesar Dressing: In a medium bowl, whisk together the mayonnaise, 1/4 cup grated Parmesan, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste (if using). Season generously with freshly cracked black pepper. Taste and adjust seasoning if necessary. Set aside.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before dicing.
- Prep the Salad Components: In a large bowl, combine the chopped romaine lettuce, diced chicken, 1/2 cup shaved Parmesan, and crushed croutons (if using). Add a few spoonfuls of the Caesar dressing, just enough to lightly coat the ingredients, and toss gently to combine.
- Assemble the Perfect Wrap: Warm the tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable. Lay a warm tortilla on a flat surface. Spoon a quarter of the chicken and lettuce mixture onto the center, leaving a 2-3 inch border. Fold in the left and right sides, then tightly roll the wrap from the bottom up, tucking in the filling as you go.
- Slice and Serve: Use a sharp serrated knife to slice the wrap in half on a diagonal. Serve immediately or wrap in foil for a later meal.
Notes
Variations: Add crumbled crispy bacon, sliced avocado, or a pinch of red pepper flakes for extra flavor. For a warm, toasted wrap, place it on a grill pan or panini press for 1-2 minutes per side after rolling.
Tips for Success: To prevent a soggy wrap, ensure the romaine lettuce is completely dry before use and only dress the salad right before assembling. Avoid overfilling the tortillas to ensure a tight, clean roll. Always warm the tortillas before rolling to prevent them from cracking.
Substitutions: Leftover rotisserie chicken can be used as a time-saver. For a different protein, try grilled shrimp. Whole wheat or spinach tortillas are great alternatives. If short on time, a high-quality refrigerated store-bought Caesar dressing can be used.