Caesar Chicken Salad Wrap (Printable)

Fresh wrap with grilled chicken, romaine, parmesan, and creamy Caesar dressing bundled in soft tortilla.

# What You'll Need:

→ Chicken

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

→ Caesar Salad

06 - 6 cups romaine lettuce, chopped
07 - 1/2 cup Caesar dressing
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1 cup croutons

→ Assembly

10 - 4 large flour tortillas, 10-inch
11 - Freshly ground black pepper to taste

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine chopped romaine, Caesar dressing, parmesan cheese, and croutons. Toss until evenly coated.
04 - Lay out the tortillas. Divide the Caesar salad mixture evenly among the tortillas, placing it in the center of each. Top with sliced grilled chicken.
05 - Fold in the sides of each tortilla and roll up tightly to form a wrap. Slice wraps in half, if desired. Serve immediately.

# Expert Tips:

01 -
  • It brings together all the best parts of a Caesar salad but makes it portable and way more fun to eat.
  • The chicken stays juicy, the lettuce stays crisp, and the dressing ties everything together without making the tortilla soggy.
  • You can prep the components ahead and assemble right before serving, which makes weeknight dinners feel effortless.
  • It's flexible enough to tweak based on what's in your fridge or who you're feeding.
02 -
  • Let the chicken rest after grilling, or the juices will run out the second you slice into it and you'll end up with dry meat.
  • Don't assemble these too far in advance, the dressing will soak through the tortilla and make it soggy and sad.
  • If your tortillas are a little stiff, warm them for a few seconds in a dry skillet so they roll without cracking.
03 -
  • Use a meat thermometer to check that the chicken reaches 165°F so you know it's perfectly cooked without guessing.
  • Grate your own parmesan instead of using the pre-grated stuff, it melts better and tastes so much sharper.
  • If you're packing these for lunch, wrap them tightly in parchment paper or foil to keep everything together until you're ready to eat.
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