Chicken Caesar Wrap (Printable Version)
Grilled chicken, romaine, Parmesan, and creamy dressing combine in a handheld wrap.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (12 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 4 cups chopped romaine lettuce
06 - 1 cup halved cherry tomatoes (optional)
→ Dairy & Cheese
07 - 1/2 cup shaved Parmesan cheese
→ Wraps
08 - 4 large flour tortillas (10-inch)
→ Dressing
09 - 1/3 cup Caesar dressing (store-bought or homemade)
→ Toppings (Optional)
10 - 1/2 cup crushed croutons
# Method:
01 - Preheat grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
02 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - Combine chopped romaine lettuce with Caesar dressing in a large bowl and toss until evenly coated.
04 - Place tortillas flat. Distribute dressed lettuce, sliced chicken, shaved Parmesan, cherry tomatoes (if using), and crushed croutons evenly among tortillas.
05 - Fold sides of each tortilla inward and roll tightly like a burrito.
06 - Slice wraps diagonally in half and serve immediately.
# Chef's Tips:
01 -
- The chicken stays juicy and tender when you let it rest, making every bite satisfying without drying out.
- Everything gets prepped in one bowl, so there's barely any cleanup when you're done.
- You can make these ahead and wrap them tightly in foil for lunch the next day.
02 -
- Don't skip the resting period after grilling—I learned this the hard way when I sliced the chicken too early and it looked dry even though it wasn't.
- Warm or room-temperature chicken works better than cold because it doesn't tense up the tortilla, making the wrap easier to roll.
03 -
- Shave your Parmesan with a vegetable peeler right before assembling for maximum flavor and the silkiest texture—pre-grated cheese gets lost in the wrap.
- Toast your croutons lightly in a dry pan right before assembly so they stay crisp instead of getting soggy from the dressing.