Chicken Caesar Wraps

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.

Recipe Science

Grilling or searing the chicken for a Caesar wrap initiates the Maillard reaction, which creates a flavorful, caramelized exterior while keeping the meat tender and juicy.
Tossing the chicken and romaine lettuce in Caesar dressing ensures that the creamy, umami flavors coat each ingredient evenly, enhancing the overall taste.
Wrapping the ingredients in a tortilla provides a convenient, portable package, while the starch in the wrap helps balance the rich, savory flavors of the filling.

Why It Works

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, try my creamy homemade Caesar dressing. 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.

Ingredients You’ll Need

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).

Ingredient Substitutions

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.

How to Make Chicken Caesar Wraps

Step 1: Flatten the Chicken

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

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

Step 2: Season the Surface

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.

Grilled chicken breasts on a cutting board partially sliced into cubes.

Step 3: Cook the Chicken

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: Rest, then Slice

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.

Bowl of sliced romaine coasted in caesar dressing and parmesan.

Step 5: Dress the Lettuce

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.

Warming a flour tortilla in a skillet on the stovetop.

Step 6: Warm the Tortillas

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

Croutons placed over top of a caesar salad wrap.

Step 7: Assemble the Wrap

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.

A finished chicken caesar wrap on a white plate.

Fold in the sides, then tightly wrap into a cigar shape.

Close up of the inside of a chicken caesar wrap.

Serve right away with your favorite sides and the extra dressing. Alternatively, you can store it in the refrigerator for up to 2 hours.

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.

Should I 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.