Pin It The smell of garlic and char hitting the grill pan always pulls me back to those weeknights when I needed something quick but didn't want to settle for boring. I'd been making Caesar salads for years, but wrapping them up changed everything. Suddenly dinner felt portable, fun, and way less like I was eating leaves out of obligation. My kids started requesting them for lunch, and I stopped feeling guilty about using store-bought dressing.
I remember packing these for a picnic and watching my friend unwrap hers with skepticism, then immediately ask for the recipe. She'd sworn off wraps after too many soggy lunch fails, but the crunch of the romaine and croutons against the creamy dressing won her over. We sat on that blanket comparing notes on whether bacon belonged in there, and she voted yes. I still think it's perfect as is, but I won't argue with crispy pork.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and slice beautifully, and seasoning them simply lets the Caesar flavors shine without competition.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasonings cling to the surface.
- Salt, black pepper, and garlic powder: A basic trio that builds flavor into the chicken so it doesn't taste bland next to all that dressing.
- Romaine lettuce: The backbone of any Caesar, it stays crisp even after tossing and holds up inside the wrap without wilting immediately.
- Caesar dressing: Whether you make it from scratch or grab a bottle, this is what ties everything together with that tangy, creamy punch.
- Parmesan cheese: Freshly grated melts slightly into the dressing and adds that nutty, salty bite you expect from a real Caesar.
- Croutons: They add texture and a little surprise crunch in every bite, which keeps the wrap interesting.
- Flour tortillas: Soft, pliable, and big enough to hold all the filling without tearing when you roll them up tight.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat so it's hot enough to get those nice char marks. Brush the chicken breasts with olive oil and season them evenly with salt, pepper, and garlic powder.
- Grill the chicken:
- Lay the chicken on the grill and cook for 5 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute and every bite stays moist.
- Toss the salad:
- In a large bowl, combine the chopped romaine, Caesar dressing, parmesan, and croutons, tossing until everything is coated. Don't overdress it or the tortillas will get soggy.
- Assemble the wraps:
- Lay out your tortillas and divide the salad mixture evenly down the center of each one. Top with the sliced grilled chicken, keeping everything in a neat line so it rolls cleanly.
- Roll them up:
- Fold in the sides of each tortilla, then roll from the bottom up, tucking tightly as you go. Slice in half on the diagonal if you want them to look sharp.
- Serve right away:
- These are best enjoyed fresh while the lettuce is still crisp and the chicken is warm.
Pin It One Sunday I made a double batch and we ate them cold for lunch the next day, and honestly they were just as good. The flavors had melded overnight, and the tortilla had softened just enough to feel comforting instead of chewy. My husband said it reminded him of the wraps we used to grab from that deli near his old office, and I took that as a win.
Choosing Your Tortillas
I've tried these with whole wheat, spinach, and even tomato basil tortillas, and they all work as long as they're fresh and pliable. If your tortillas have been sitting in the fridge and feel stiff, warm them for a few seconds in the microwave wrapped in a damp paper towel. It makes rolling so much easier and prevents those frustrating tears right when you're almost done.
Making It Your Own
I've swapped in grilled shrimp when I'm feeling fancy, and my sister uses crispy tofu for her vegetarian friends. Sometimes I'll throw in halved cherry tomatoes for a pop of sweetness or crispy bacon because, well, bacon. The base is forgiving enough that you can play around without losing what makes it a Caesar in the first place.
Serving and Storing
These wraps are perfect for lunch boxes, road trips, or those nights when everyone's eating at different times. If you need to store them, wrap each one tightly in parchment paper or foil and keep them in the fridge for up to a day. Just know the croutons will soften, so if crunch matters to you, pack them separately and add right before eating.
- Serve with a handful of kettle chips or a simple fruit salad on the side.
- Pair with sparkling water, iced tea, or a crisp white wine if you're feeling fancy.
- Double the chicken and save half for grain bowls or quesadillas later in the week.
Pin It This wrap has earned its spot in my regular rotation because it's easy, satisfying, and never feels like I'm compromising. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Recipe Q&A
- → How do I ensure the chicken stays juicy when grilling?
Pound the chicken breasts to an even thickness before seasoning, and avoid overcooking. Grill for 5-7 minutes per side until juices run clear, then let rest for 5 minutes before slicing. This resting period allows juices to redistribute throughout the meat.
- → Can I prepare these wraps ahead of time?
You can grill the chicken and chop the lettuce in advance, but assemble the wraps just before serving to prevent them from becoming soggy. Wrap them tightly in foil and refrigerate for up to 2 hours if needed.
- → What are good substitutes for Caesar dressing?
Try ranch, Greek yogurt-based dressing, or a light lemon vinaigrette for variety. Homemade Caesar dressing made with Greek yogurt reduces calories while maintaining that classic flavor.
- → How can I make this vegetarian or vegan?
Replace the chicken with grilled tofu, tempeh, or chickpeas for plant-based protein. Use dairy-free parmesan and vegan Caesar dressing, or make your own with tahini and lemon juice instead of eggs and anchovies.
- → What tortillas work best for this wrap?
Large flour tortillas (10-inch) work beautifully, but you can also use whole wheat for added fiber, spinach wraps for color, or gluten-free varieties. Warm the tortillas slightly before filling for easier rolling and better flexibility.
- → How should I serve and store leftovers?
Serve immediately after assembly while the wraps are soft and all components are fresh. Store assembled wraps in foil in the refrigerator for up to 2 hours. Individual components keep separately for 3-4 days in airtight containers.