Chicken Caesar Wrap (Print Page)

Grilled chicken, crisp lettuce, Parmesan, and creamy dressing wrapped in a soft wheat tortilla.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon garlic powder

→ Wrap Components

06 - 4 large whole wheat tortillas
07 - 4 cups chopped romaine lettuce
08 - 1/2 cup shaved Parmesan cheese
09 - 1 cup halved cherry tomatoes (optional)
10 - 1/2 small red onion, thinly sliced (optional)

→ Caesar Dressing

11 - 1/3 cup mayonnaise
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon lemon juice
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon Worcestershire sauce
16 - 1 small garlic clove, minced
17 - Salt and pepper, to taste

# Directions:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder.
03 - Grill chicken breasts for 5 to 6 minutes on each side until thoroughly cooked. Remove, rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth.
05 - Lay tortillas flat and spread a spoonful of Caesar dressing along the center of each.
06 - Layer chopped romaine lettuce, sliced chicken, shaved Parmesan, and optionally cherry tomatoes and red onion over the dressing.
07 - Drizzle additional dressing if desired, fold the tortilla sides inward, and roll tightly to enclose the filling.
08 - Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, perfect for weeknight dinners or meal prep that doesn't feel like a chore.
  • The dressing is homemade but so easy you'll never buy bottled again, and the flavor difference is absolutely worth those three extra minutes.
  • You can eat it in your car, pack it for a picnic, or plate it fancy—it works everywhere.
02 -
  • Don't skip the resting step after grilling—those five minutes make the difference between chicken that stays moist and chicken that turns stringy and sad.
  • If your tortilla keeps cracking when you roll it, try warming it in a dry skillet for about 10 seconds on each side to make it more flexible.
  • Make the dressing first and taste it—Caesar dressing is forgiving, so if it needs more lemon or garlic, you'll know before you've assembled everything.
03 -
  • Toast your tortillas very lightly in a dry pan before assembling—it makes them less likely to tear and gives them a subtle warmth that tastes intentional.
  • Slice your chicken against the grain and as thinly as you can manage; thin pieces distribute flavor better and make rolling easier.
  • Make extra dressing and keep it in the fridge for salads, dipping, or just eating straight from a spoon when no one's looking.
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