Chicken Caesar Wrap

The kitchen counter was covered in scattered grocery bags when my roommate Sarah stumbled in after her shift, starving and exhausted. I threw together whatever I had on hand that chicken I'd meant to grill, lettuce wilting in the crisper, some tortillas from taco Tuesday. She took one bite of that messy wrap and declared it better than the fifteen-dollar version from the cafe downstairs.

Last summer I made these for a beach picnic with friends, and they held up surprisingly well in the cooler. By the time we spread out our blankets, the wraps had chilled just enough, the flavors had mingled, and nobody had to juggle a salad bowl while sitting on sand.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly even thickness so they grill quickly and stay juicy throughout
• 1 tablespoon olive oil: Helps the seasoning stick and creates beautiful grill marks
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other flavors shine
• 1/4 teaspoon garlic powder: Distributes evenly unlike fresh garlic which can burn on high heat
• 4 large whole wheat tortillas: Warm them first or they will crack when you try to roll
• 4 cups romaine lettuce chopped: Iceberg works too but romaine has that classic Caesar crunch and slightly sweet flavor
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get those beautiful thin shavings instead of grated
• 1 cup cherry tomatoes halved: Optional but they add brightness and color that cuts through the rich dressing
• 1/2 small red onion thinly sliced: Soak in ice water for ten minutes if raw onion is too sharp for your taste
• 1/3 cup mayonnaise: The creamy base for the dressing, use real mayo not sandwich spread
• 2 tablespoons grated Parmesan cheese: Different from the shaved stuff, this melts into the dressing for umami depth
• 1 tablespoon lemon juice: Fresh is absolutely worth it here, bottled tastes flat in comparison
• 1 teaspoon Dijon mustard: Adds just enough bite to balance the creaminess
• 1 teaspoon Worcestershire sauce: The secret ingredient that gives Caesar its signature depth
• 1 small garlic clove minced: Use a microplane so it practically dissolves into the dressing

Instructions

Get the chicken going first:

Heat your grill pan or skillet over medium-high until it is nice and hot, then brush the chicken with olive oil and season it generously on both sides

Cook until perfectly done:

Grill for five to six minutes per side until the chicken is cooked through, then let it rest on a cutting board for five minutes so the juices redistribute before you slice it thin

Whisk up that dressing:

Combine the mayonnaise, grated Parmesan, lemon juice, Dijon, Worcestershire, minced garlic, salt and pepper in a small bowl and whisk until completely smooth

Prep your assembly line:

Lay out all four tortillas on your counter and spread a generous spoonful of dressing down the center of each one, leaving a couple inches bare at the edges

Layer everything on:

Pile on the chopped romaine, sliced chicken, shaved Parmesan, and any optional additions like tomatoes or red onion

Roll them up tight:

Fold in the sides about an inch then roll from the bottom up, keeping the filling snug as you go, and slice each wrap in half diagonally before serving

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My teenage son, who survives on a strict diet of complaints about my cooking, actually asked if I could pack these for his school lunch after trying one. That is how I know this recipe is a keeper.

Make-Ahead Magic

The dressing actually tastes better after a few hours in the fridge, so I often make it the night before. You can also grill and slice the chicken in advance, just store it separately from the lettuce or everything will get soggy.

The Perfect Crunch Factor

Sometimes I add crushed croutons inside the wrap for that extra Caesar texture. Make them from stale bread cubes tossed with olive oil and garlic powder, then baked until golden and crushed just before assembling.

Serving Suggestions

These wraps are substantial enough to stand alone as a complete meal, but a cup of soup or some roasted vegetables on the side never hurts anyone. They are also fantastic packed for picnics, road trips, or those days when you need lunch that travels well.

• Wrap each one in parchment paper or foil to keep everything tidy
• Store assembled wraps in the fridge for up to four hours max, after that the lettuce gets sad
• Pack the dressing on the side if you are making these more than a few hours ahead

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There is something deeply satisfying about eating a salad with your hands, and these wraps deliver that experience without the mess. Make them once and they will become part of your regular rotation.

Recipe FAQs

→ Can I make these wraps ahead of time?

Yes, you can prepare the grilled chicken and Caesar dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving to prevent the tortillas from becoming soggy.

→ What's the best way to warm the tortillas?

Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until pliable. Alternatively, wrap them in damp paper towels and microwave for 20-30 seconds. Warm tortillas fold more easily without cracking.

→ Can I substitute the chicken?

Absolutely. Grilled shrimp works wonderfully for a pescatarian version. For vegetarians, try roasted chickpeas or sliced portobello mushrooms marinated in the same seasoning blend.

→ How do I prevent the wrap from falling apart?

Don't overfill the tortilla—leave about 2 inches of space around the edges. Fold in the sides first, then roll from the bottom up, keeping the filling tucked tightly inside. Slice in half to make easier to handle.

→ What sides pair well with these wraps?

Serve with a light side salad, fresh fruit, or crispy vegetable chips. A cup of soup or a handful of olives also complements the flavors beautifully.

→ Can I freeze these wraps?

It's not recommended. The lettuce and dressing don't freeze well and will become watery and soggy when thawed. Best enjoyed fresh or refrigerated for up to one day.