Chicken Caesar Wrap
Chicken Caesar wraps for weeknights — Easiest Chicken Caesar Wrap Ever, Chopped Chicken Caesar Wraps, Slow Cooker Chicken Caesar Wraps, and more.
★ lunch
lunchChicken Caesar Wrap
A delicious wrap filled with chicken, romaine lettuce, and Caesar dressing.
Susan BailorIngredients
- 16-18 oz 2 chicken breasts chicken breast
- 1.5 tsp garlic powder
- 1.5 tsp dried Italian seasoning mix
- 1 tsp more or less to taste salt
- 1/2 tsp more or less to taste crushed red pepper flakes
- 3 Tbsp grated parmesan cheese
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 garlic cloves
- 1 Tbsp Worcestershire sauce
- 1 Tbsp white wine vinegar
- 1 juice only lemon
- 1 cup grated parmesan cheese
- 1 tsp or 2 anchovy fillets anchovy paste
- 1/8-1/4 tsp to taste salt
- 1/8-1/4 tsp to taste black pepper
- 1/3 cup olive oil
- 4 large burrito size warmed tortillas
- 4-5 oz sliced thin romaine lettuce leaves
- 1 cup shaved parmesan cheese
- 1 cup croutons
- 1/3-1/2 cup to taste Caesar dressing
Instructions
- 1Cook the chicken.
- 2Slice the chicken in half horizontally. The goal here is to create two thin chicken cutlets.
- 3Mix the seasonings together in a bowl, then evenly season the chicken on both sides.
- 4Add olive oil to a skillet and heat it over medium heat. Cook the chicken cutlets for about 5-7 minutes per side.
- 5Remove the chicken from the pan and allow it to cool before slicing into thin pieces.
- 6Make the Caesar dressing.
- 7Place all of the ingredients except for the olive oil in a food processor.
- 8Pulse the ingredients together and drizzle the olive oil in through the top as you go. When it’s smooth, turn off the processor and scrape the sides as needed.
- 9Assemble the wraps.
- 10Combine the lettuce, chicken, parmesan, croutons, and dressing in a bowl. Toss together to fully coat.
- 11Divide the Caesar salad evenly among the four tortillas. Spread the salad in the middle of each tortilla and leave the edges clear – this will help with rolling.
- 12Roll the wraps tightly, tucking in the sides as you go. Secure with toothpicks, cut in half, and enjoy!
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Open in Pepper →A Caesar Salad You Can Hold
A chicken Caesar wrap is the dinner you can put together while everybody is still coming in the door. Cold crisp romaine, warm chicken, plenty of dressing and Parmesan, rolled up tight and cut on the diagonal.
Cooks on Pepper reach for these on the nights nobody wants a hot plate — after practice, on a warm evening, or when lunch boxes need something better than a sandwich.
Every recipe here is a version worth keeping: the Parmesan Crusted Chicken Caesar Wraps for crunch, Chopped Chicken Caesar Wraps with bacon, Slow Cooker Chicken Caesar Wraps for a hands-off afternoon, and a Chicken Caesar Wrap with Truffle Parmesan Fries when you want a real plate.
Quick Tips
- 1
Dry the romaine well
Spin or pat the lettuce completely dry before dressing it. Wet leaves thin the Caesar dressing and make the tortilla soggy within 10 minutes.
- 2
Warm the tortillas first
Heat each tortilla 15 to 20 seconds in a dry skillet so it folds without cracking or tearing at the seam.
- 3
Rest the chicken
Let cooked chicken breasts sit 5 minutes before slicing so the juices stay in the meat instead of soaking the wrap.
- 4
Dress right before rolling
Toss the lettuce with about 1/4 cup dressing per two wraps just as you assemble, not ahead of time.
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