Chicken Caesar Wrap

I stumbled onto this wrap combination during a chaotic Tuesday when I had leftover grilled chicken and nothing but condiments in the fridge. Something about the way the warm chicken melted into that creamy homemade dressing made me pause mid-bite. Now it's my go-to when I want something that feels like a restaurant lunch but comes together faster than delivery would arrive.

My sister started requesting these wraps every time she visited, claiming my version was better than the overpriced café version she bought near work. There's something satisfying about wrapping up all those crisp, cool, savory components in a soft tortilla. Last summer I made a batch for a beach day and they held up perfectly, staying fresh until we were ready to eat.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook quickly and stay juicy throughout
• 1 tablespoon olive oil: Helps the seasoning stick and creates a nice golden sear on the chicken
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other flavors shine
• 1/4 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 4 large whole wheat tortillas: Warm them slightly before rolling so they dont crack or tear
• 4 cups romaine lettuce chopped: The crunch factor that balances the creamy dressing
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler to get those beautiful thin curls
• 1 cup cherry tomatoes halved: Optional but adds a burst of sweetness and color
• 1/2 small red onion thinly sliced: A little sharpness that cuts through the rich dressing
• 1/3 cup mayonnaise: The creamy base for your dressing
• 2 tablespoons grated Parmesan cheese: Adds that authentic salty umami to the dressing
• 1 tablespoon lemon juice: Brightens everything up and cuts the richness
• 1 teaspoon Dijon mustard: Provides a subtle tang and helps emulsify the dressing
• 1 teaspoon Worcestershire sauce: The secret ingredient that gives it depth
• 1 small garlic clove minced: Fresh garlic makes the dressing sing

Instructions

Grill the chicken to perfection:

Get a grill pan or skillet ripping hot over medium-high heat while you brush the chicken with olive oil and season it generously. Cook for 5 to 6 minutes per side until beautifully marked and cooked through then let it rest for 5 minutes so all those juices stay inside when you slice it.

Whisk up the magic dressing:

In a small bowl combine the mayonnaise grated Parmesan lemon juice Dijon Worcestershire and fresh garlic. Whisk until completely smooth and creamy then taste and adjust the seasoning with salt and pepper until it makes your taste buds dance.

Build your wrap masterpiece:

Lay each tortilla flat and spread a generous spoonful of that dressing right down the center. Layer on the chopped romaine the sliced warm chicken shaved Parmesan and any cherry tomatoes or red onion you're using then drizzle with extra dressing if you love it saucy.

Roll it all together:

Fold in both sides of the tortilla then roll from the bottom up tucking everything in tightly as you go. Slice each wrap in half at a slight angle and serve immediately while the chicken is still slightly warm against the cool crisp lettuce.

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This recipe became a regular at my weekly meal prep sessions after I realized how much better my workdays were when I had something delicious to look forward to. My roommate started stealing them from the fridge so now I double the batch and stash a few in the freezer for emergencies.

Making It Your Own

I've played around with so many variations since I started making these wraps. Swap in grilled shrimp or roasted chickpeas for the chicken and you've got a completely different meal that's just as satisfying. Sometimes I add crispy bacon bits because everything is better with bacon and other times I go full vegetarian and load up on extra vegetables.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy dressing beautifully if you're having this for a light dinner. For lunch I love it with sparkling water and a squeeze of fresh lemon or maybe some simple fruit on the side. My kids prefer it with a small cup of tomato soup for dipping the wrap edges.

Make-Ahead Magic

The chicken grills beautifully ahead of time and actually tastes better after it's had time to chill and develop flavor. You can also whisk up a double batch of the dressing and keep it in a jar in your fridge for up to a week. Assembly is quick but if you're packing these for later wait to add the dressing until right before you eat or the tortilla will get soggy.

• Wrap each finished wrap tightly in parchment paper before storing to keep everything fresh
• Pack any extra dressing in a small container for drizzling right before you eat
• These will keep well in the fridge for about 24 hours before the lettuce starts to wilt

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These wraps have saved me from countless uninspired lunches and still feel like a treat every single time. Hope they become your new favorite too.

Recipe Help & FAQs

→ Can I make the chicken ahead of time?

Yes, you can grill and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling the wraps, or use it cold.

→ What can I use instead of chicken?

Grilled shrimp works beautifully for a pescatarian version, or roasted chickpeas provide a hearty vegetarian option with great texture and protein.

→ How long does the Caesar dressing keep?

The homemade dressing stays fresh in the refrigerator for up to 1 week when stored in a sealed container. Give it a good stir before using as it may separate slightly.

→ Can I use store-bought Caesar dressing?

Absolutely. Store-bought Caesar dressing works well in a pinch, though the homemade version offers fresher flavor and you can adjust the seasonings to your taste.

→ How do I prevent the tortilla from getting soggy?

Layer the dressing first on the tortilla, then add the lettuce as a barrier between the dressing and the tortilla. Assemble wraps just before serving rather than too far in advance.