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.
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A chicken caesar salad is an excellent mealtime option. If you need a hand-held alternative, simply wrap it up! Take your favorite tortilla, fill it with the essentials, then grab it and go. My chicken caesar wrap can be made from scratch, but if you’re short on time, I have plenty of shortcuts.
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.
Chicken selection
Use boneless skinless chicken breast for lean, juicy pieces. I keep the seasoning simple with salt and pepper, plus onion and garlic powder to enhance the savory taste of the meat. Flatten the pieces to an even ½-inch thickness to ensure quick and even cooking.
For a quicker option, use shredded or chopped rotisserie chicken, or if you have any leftover grilled chicken for a smokey taste. You’ll need about 2 ½ cups.
Recipe Resources
Cook the chicken
For a fast stovetop option, cook the seasoned chicken breasts on a grill pan, cast iron, stainless steel, or cast iron pan. Cooking in olive oil over medium heat gets a nice golden crust for extra flavor. Just no moving! The process will take about 5 to 7 minutes per side.
The internal temperature should reach 160 to 165ºF (71 to 74ºC). Let the pieces rest before slicing or chopping to let the juices redistribute. Add it warm, or cool it down before filling. You can even meal prep the meat a few days in advance.
Make the dressing
A traditional caesar dressing uses anchovies, dijon mustard, lemon juice, parmesan cheese, olive oil, salt, and black pepper. A classic caesar salad uses pasteurized raw egg yolk to emulsify and thicken the dressing. However, I’m using a mayonnaise version for the wraps as an alternative.
Slowly drizzle and continuously whisk in the olive oil the make a creamy, thickened sauce. Alternatively, store-bought caesar dressing is a convenient option. However, I promise you that homemade tastes the best.
Lettuce selection
Crisp romaine lettuce is the best option for the 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.
Slice them into ½-inch thick pieces. You can also try making a kale caesar salad filling for a nutrient-rich leafy green.
Add flavorful mix-ins
These wraps are completely customizable! I like to add extra color and crunch to the meal. Sliced baby tomatoes are sweet and juicy. Add in grated or shaved parmesan cheese for a burst of saltiness.
Just like the salad, I add in my homemade croutons. It gives a nice surprising crispy bite. Other options include creamy slices of avocado, roasted chickpeas, pickled red onions, and refreshing diced cucumber.
Assemble the chicken caesar wrap
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. I like to use large 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.
Now it’s time to layer! Evenly divide the dressed lettuce among the wraps, add the chopped chicken, parmesan cheese, and tomatoes, 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.
Serve this with
FAQ
Yes, you can use leftover or premade cooked chicken for the caesar wraps. You will need 2 ½ cups of meat for the recipe.
If you want to make this in advance for meal prep, do not dress the salad. 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 airt tight container for up to 3 days.
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. There are many low-carb, gluten-free, keto, and paleo wrap options like cauliflower or cassava tortillas at the grocery store.
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 right away. If meal prepping, don’t dress the lettuce. Instead, serve it on the side.
Chicken Caesar Wrap
Ingredients
Chicken
- 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
Instructions
- Prepare the Chicken – Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, 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), 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 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.
Equipment
Notes
- 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.
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