Chicken Caesar Wrap (Printable)

Tender grilled chicken, romaine lettuce, and Parmesan layered in a soft wheat tortilla for a flavorful handheld meal.

# What You'll Need:

→ For the 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

→ For the Wraps

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

→ For the 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

# How To Make:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with salt, pepper, and garlic powder.
03 - Grill chicken breasts for 5 to 6 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together 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 - Top the dressed tortillas with chopped romaine lettuce, sliced chicken, shaved Parmesan, and optional cherry tomatoes and red onion.
07 - Drizzle additional dressing as desired, fold in the sides of each tortilla, and roll tightly into a wrap.
08 - Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, which means you can go from thinking about lunch to actually eating it without losing your mind.
  • The Caesar dressing is fresher and more interesting than anything from a bottle, and honestly makes you feel clever for making it.
  • It's the kind of thing that tastes equally good whether you eat it standing at the counter or pack it for a picnic.
  • You control the crunch and flavor—add tomatoes, skip the onion, load it with dressing, or keep it light depending on your mood that day.
02 -
  • Slicing the chicken too quickly after cooking will make it fall apart into pieces instead of staying in neat slices—that five-minute rest is non-negotiable.
  • The dressing can be made the night before, but if you do, taste it again before you use it and adjust the salt and lemon juice, since the flavors mellow as it sits in the fridge.
  • Don't assemble the wraps more than an hour before eating unless you're okay with the tortilla absorbing moisture and becoming a little soft instead of having that slight chew to it.
03 -
  • Pound the chicken breasts to an even thickness before cooking—they'll finish at the same time, so you don't end up with one piece overcooked while the other is still slightly pink.
  • Don't skip the rest time after cooking the chicken, even if it feels like wasting five minutes—it's what keeps the meat tender instead of crumbly.
  • Make extra dressing and keep it in the fridge for three days, because you'll suddenly want it on salads, in sandwiches, and dipped with vegetables at random.
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