Chicken Caesar Wrap

5 from 7 votes
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This chicken caesar wrap recipe is perfect for meal-planning lunch or busy weeknight dinners. Tender slices of meat, crisp romaine lettuce, sweet tomatoes, crunchy croutons, and creamy dressing are all rolled up in a soft tortilla.

A stack of chicken caesar wraps sliced in half showing the inside.

A chicken caesar salad is an excellent mealtime option, but if you need a quick bite on the go, then wrap it up! Take your favorite tortilla and fill it with the essentials. My chicken caesar wrap can be made from scratch, or I have plenty of shortcuts if you’re short on time.

For an authentic flavor, give my creamy homemade caesar dressing a try. You’ll be surprised that it has anchovies, which provide the characteristic savory taste. Serve with crunchy chips, potato salad, Italian pasta salad, or a fruit salad for a complete meal.

Recipe ingredients

Ingredients needed to make this caesar salad wrap recipe.
  • Chicken: Use boneless, skinless chicken breast for lean, juicy pieces. For a quicker option, use shredded or chopped roasted chicken, or if you have any leftover grilled chicken for a smokey taste. You’ll need about 2 ½ cups.
  • Seasoning: I keep the seasoning simple with salt and pepper, plus onion and garlic powder, to enhance the savory taste of the meat.
  • Tortillas: Make sure the tortillas are large, about 10 inches. This will make it easier to wrap.
  • Lettuce: Crisp romaine lettuce is the best option for these caesar salad wraps. The hearty leaves are sturdy when sliced, giving a crunchy bite. Its structure makes it ideal for tossing with the creamy dressing. It won’t wilt down completely. 
  • Dressing: You can use my homemade caesar dressing or store-bought dressing for a quicker option.
  • Tomatoes: Halve sweet baby tomatoes or cut larger tomatoes into slices or diced pieces.
  • Cheese: Freshly grated parmesan cheese is a classic salty, dry, aged cheese to add to the wraps.
  • Croutons: Add an extra crunch factor to the wrap with homemade croutons or store-bought.

See the recipe card below for all ingredients and measurements (US and metric).

Prepare the chicken

Step 1: Flatten the pieces to a ½-inch thickness to ensure quick and even cooking. If the breasts are large, cut them into cutlets, then flatten them.

Two raw chicken breasts covered in salt and pepper and placed on a white plate.

Step 2: To enhance the neutral flavor of the meat, season the surface on both sides. I use a mixture of salt, pepper, garlic, and onion powder.

Cook the chicken

Chicken breasts on a cutting board partially sliced into cubes.

Step 3: For a fast stovetop option, cook the seasoned chicken breasts on a grill pan, cast iron pan, or stainless steel pan. Cooking in olive oil over medium heat gets a nice golden crust for extra flavor. Just no moving! The process will take 5 to 7 minutes per side. The internal temperature should reach 160 to 165ºF (71 to 74ºC).

Step 4: Let the pieces rest before slicing or chopping so the juices redistribute. Add it warm, or cool it down before filling. You can even meal prep the meat a few days in advance.

Dress the lettuce

Bowl of sliced romaine coasted in caesar dressing and parmesan.

Step 5: Slice the washed and dried romaine leaves into ½-inch thick pieces. Toss the romaine lettuce with about ¼ cup of the caesar dressing. You’ll use the rest to drizzle on the chicken or serve on the side.

A classic caesar salad uses anchovies, dijon mustard, lemon juice, parmesan cheese, olive oil, salt, black pepper, and pasteurized raw egg yolk to emulsify and thicken the dressing. However, you can use mayonnaise instead of raw eggs for the wraps as an alternative. Store-bought dressing is a convenient option. However, I promise you that homemade tastes the best.

Warm the tortillas

Warming a flour tortilla in a skillet on the stovetop.

Step 6: I like to use large homemade flour tortillas, about 10-inches in size. Warm them in a skillet over medium heat, about 15 to 30  seconds per side, to make them more pliable. Getting a few flavorful browned spots on the surface is okay, but you don’t want it to get hard and crispy.

Assemble the chicken caesar wrap

Croutons placed over top of a caesar salad wrap.
A finished chicken caesar wrap on a white plate.

Step 7: Now it’s time to layer! Evenly divide the dressed crunchy lettuce among the wraps, add the tomatoes, chopped chicken, parmesan cheese, and then drizzle on some dressing. I like to add the croutons last so they stay crispy instead of soggy.

Fold in the sides, then tightly wrap into a cigar shape. Serve right away with your favorite sides and the extra dressing. Alternatively, you can store it in the refrigerator for up to 2 hours.

Flavor variations

Now that you know how to make chicken caesar wraps, it’s super easy to customize!

  • Chicken: Poached, grilled, or shredded chicken is great to add to the wrap. Breaded chicken milanese takes it to the next level!
  • Seasoning: Add a kick of spiciness with cayenne, chipotle pepper, or my cajun seasoning before cooking the meat.
  • Vegetables: Make a kale caesar salad filling or spinach for a nutrient-rich leafy green. Add creamy slices of avocado, pickled red onions, or refreshing diced cucumber.
  • Crunch: Instead of croutons, add crispy roasted chickpeas, crunchy pecans, walnuts, or almonds for extra texture.
  • Cheese: Salty pecorino romano or Parmigiano Reggiano add a nutty flavor. Add shredded mozzarella or cheddar cheese.
  • Tortilla: Mix up the flavor with spinach or roasted red pepper tortillas. For a gluten-free option, use cassava tortillas.

Serving suggestions

Frequently asked questions

Can I use pre-cooked chicken?

Yes, you can use leftover or premade cooked chicken for the caesar wraps. You will need 2 ½ cups of meat for the recipe.

Can you meal prep the wraps?

Do not dress the salad if you want to make this in advance for meal prep. Instead, serve it on the side so the ingredients and tortilla don’t get soggy. Individually wrap them in foil or place them in an airtight container for up to 3 days.

Can you make the caesar salad wrap healthier?

You can lower the calories in the dressing and add more protein and probiotics by substituting the mayonnaise with plain Greek yogurt, but it will have a tangier taste. You can also reduce the mayonnaise to 1 to 3 tablespoons instead of ¼ cup. The grocery store has many low-carb, gluten-free, keto, and paleo wrap options like cauliflower or cassava tortillas.

Close up of the inside of a chicken caesar wrap.

Wait to dress the salad!

The lemon juice in the caesar dressing will cause the lettuce to wilt as it sits due to the citric acid that causes the delicate cell structure of the leaves to break down. Over time, the water from the cell walls is released, creating a soggy texture. Luckily, romaine has a robust structure that can hold for a few hours. However, the crispest texture will be when serving the chicken caesar wraps immediately. If meal prepping, don’t dress the lettuce. Instead, serve it on the side.

Chicken Caesar Wrap

This chicken caesar wrap recipe is perfect for meal-planning lunch or busy weeknight dinners. A quick and delicious grab and go meal!
5 from 7 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Mexican



  • 1 pound boneless skinless chicken breast, 2 pieces
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon olive oil

Caesar Wrap

  • 4 cups romaine lettuce, ½" thick slices
  • 1 cup caesar dressing, divided
  • 1 cup baby tomatoes, halved
  • ¼ cup grated parmesan cheese
  • 1 cup croutons
  • 4 large tortillas, about 10” in diameter


  • Prepare the Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness with a meat tenderizer, about ½-inch thick. Repeat with the remaining piece.
  • Mix the Seasonings – In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Season both sides of the chicken with the mixture.
  • Cook the Chicken – Heat a large skillet or grill pan over medium heat. Add olive oil, and heat until hot and shimmering but not smoking. Cook until golden brown, about 5 to 7 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 7 minutes.
  • Rest then Slice – Rest the chicken for 10 minutes. Slice the meat against the grain, then cut it into cubes. Refrigerate until ready to use.
  • Dress the Lettuce – Add romaine lettuce to a medium bowl and drizzle with ¼ cup of dressing. Gently toss to combine.
  • Warm the Tortillas – In a large non-stick pan, warm the tortillas over medium heat until pliable, about 15 to 30 seconds per side. Cover with a kitchen towel to keep them soft and flexible.
  • Assemble the Wrap – Evenly divide the dressed lettuce in the tortillas. Top with the diced chicken, tomatoes, and parmesan cheese. Drizzle some of the remaining dressing on top or serve on the side. Add the croutons. Fold in the sides and tightly wrap into a cigar shape. Slice and secure with toothpicks if needed.

Recipe Video

YouTube video


  • Storing: Undressed wraps can be tightly covered and stored in the refrigerator for up to 3 days. The dressing can be made 3 days in advance.

Nutrition Facts

Serves: 4 servings
Calories 643kcal (32%)Carbohydrates 26g (9%)Protein 32g (64%)Fat 45g (69%)Saturated Fat 8g (40%)Polyunsaturated Fat 21gMonounsaturated Fat 13gTrans Fat 0.01gCholesterol 101mg (34%)Sodium 1669mg (70%)Potassium 697mg (20%)Fiber 3g (12%)Sugar 4g (4%)Vitamin A 4385IU (88%)Vitamin C 12mg (15%)Calcium 160mg (16%)Iron 3mg (17%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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