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Chicken Caesar Wrap

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A portable, crunchy-tangy lunch that combines juicy chicken with homemade Caesar dressing, romaine, Parmesan, and crispy croutons all wrapped in a soft tortilla.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise (or light mayo)
  • 2 tablespoons grated Parmesan cheese (for dressing)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon milk (to thin dressing as needed)
  • 4 large flour tortillas (10–12 inch)
  • 4 cups chopped romaine lettuce
  • 1/2 cup shredded Parmesan cheese (for topping)
  • 1/2 cup croutons, roughly crushed

Instructions

  1. Pat chicken dry with paper towels. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, and salt. Rub evenly over both sides of the breasts.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–7 minutes per side, depending on thickness.
  3. Transfer chicken to a plate and let rest for 5 minutes. Slice thinly against the grain or shred with forks.
  4. Make the dressing: in a medium bowl whisk together mayonnaise, grated Parmesan, lemon juice, Dijon, minced garlic, and Worcestershire. If it’s too thick, whisk in milk 1 tablespoon at a time until desired creaminess.
  5. Lay tortillas on a clean surface. Spread a generous layer of chilled Caesar dressing over each.
  6. Layer chopped romaine lettuce, then add sliced or shredded chicken. Sprinkle with shredded Parmesan and crushed croutons for texture.
  7. Fold sides of the tortilla in, then roll from the bottom up tightly. Slice diagonally and serve immediately.

Notes

For a lighter dressing, swap half the mayo for plain Greek yogurt. Assemble wraps just before serving to prevent sogginess.