Sandwiches & Wraps
Chicken Caesar Wrap
All the flavor of a Caesar salad, rolled up into a portable wrap with grilled chicken and just enough dressing to coat without making everything soggy. It's a fast lunch that holds together well if you wrap it tightly.
Why you'll love this recipe
- Portable version of a Caesar salad
- Ready in about 15 minutes with cooked chicken
- Great for meal-prepped lunches
- Easily doubled for a crowd
Instructions
- In a large bowl, toss the romaine with the Caesar dressing and half the parmesan until well coated.
- Lay out each warmed tortilla and layer with the dressed romaine, sliced chicken, remaining parmesan and crushed croutons.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap.
- Slice in half on a diagonal and serve immediately.
How to tell it's done
This wrap uses pre-cooked chicken. If you're cooking it fresh, grill or pan-sear pounded breasts until they reach 165°F (74°C), rest them for 5 minutes, then slice them thinly across the grain. Thin slices make the wrap easier to roll and eat. The tortilla should be warm and pliable before you fill it. If it cracks when folded, it needs a few more seconds of heat.
Tips for success
- Warming the tortillas briefly makes them more pliable and less likely to crack when rolled.
- Crush the croutons slightly so they distribute more evenly and don't tear through the tortilla.
- Toss the lettuce with dressing right before assembling to prevent a soggy wrap.
- Rotisserie chicken is a convenient shortcut for this recipe.
Ingredient notes & swaps
- Dressing: a thick, creamy Caesar dressing works best in a wrap. A thin vinaigrette-style Caesar leaks out.
- Tortillas: burrito-size flour tortillas (10-12 inch) hold everything. Spinach or sun-dried tomato tortillas add color.
- Parmesan: freshly grated or shaved parmesan has much more flavor than the canned kind.
- Add-ins: crisp bacon, halved cherry tomatoes or sliced hard-boiled egg make it more filling.
Storage & reheating
Wraps are best eaten within a few hours of rolling. For leftovers, store the sliced chicken, chopped romaine and dressing separately for up to 4 days, and roll fresh wraps when you're ready to eat.
Make ahead & freezing
To pack one for lunch, put the undressed romaine down first, then the chicken and parmesan, and pack the dressing and croutons in small containers to add just before eating. Wrap the rolled tortilla tightly in foil or parchment so it holds its shape.
What to serve with it
Serve with fresh fruit, tomato soup, kettle chips or a cucumber and tomato salad.
Frequently asked questions
Can I make chicken Caesar wraps ahead of time?
Assemble them close to eating time for the best texture, since the dressed lettuce can make the tortilla soggy if it sits too long; alternatively, store components separately and assemble just before eating.
Can I use grilled chicken instead of rotisserie?
Yes, either works well — freshly grilled chicken, sliced, is a great option.
How do I keep the wrap from falling apart?
Don't overfill it, fold the sides in before rolling, and wrap it tightly in parchment or foil if transporting it.
Can I make this wrap lighter?
Use a lighter Caesar dressing or a Greek yogurt-based version, and go easy on the parmesan.
Nutrition (per serving)
| Calories | 448 |
| Protein | 32g |
| Carbs | 30g |
| Fat | 23g |
| Sodium | 760mg |
| Sugar | 3g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
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