Caesar Chicken Salad Wrap (Printer-friendly)

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

# What You 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

# Steps:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season evenly with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from grill and 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 tortillas. Divide Caesar salad mixture evenly among tortillas, placing in center of each. Top with sliced grilled chicken.
05 - Fold in the sides of each tortilla and roll up tightly to form a wrap.
06 - Slice wraps in half if desired and serve immediately.

# Top Tips:

01 -
  • It turns a classic salad into something you can actually eat with your hands without making a mess.
  • The grilled chicken stays juicy and adds that smoky flavor you don't get from rotisserie.
  • You can prep everything ahead and assemble right before serving so it stays crisp.
  • It feels indulgent but comes together in the time it takes to overthink takeout.
02 -
  • Don't skip the resting step after grilling or you'll lose all that moisture when you slice into the chicken.
  • Add the croutons right before assembling so they don't get soggy sitting in the dressing.
  • If you're making these ahead, wrap them tightly in foil and keep the dressing on the side until you're ready to eat.
03 -
  • Use a meat thermometer to check for 165 degrees so you never have to guess if the chicken is done.
  • Grate your own parmesan instead of using the pre-shredded stuff, it melts better and tastes sharper.
  • If you like extra garlic, rub a cut clove on the inside of your mixing bowl before tossing the salad.
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