Go Back
chicken caesar wrap - Image 3

Ultimate Chicken Caesar Wrap

A quick and satisfying wrap filled with crispy romaine, perfectly seasoned grilled chicken, creamy homemade caesar dressing, and savory parmesan. It's the ideal portable lunch or light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large boneless, skinless chicken breast about 8 oz, pounded to even thickness
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp kosher salt
  • 1 tbsp olive oil for cooking
  • 1/2 cup mayonnaise preferably full-fat for best emulsion
  • 2 tbsp freshly grated parmesan cheese plus more for filling
  • 1 tbsp fresh lemon juice about 1/2 a lemon
  • 1 tsp dijon mustard
  • 1 small garlic clove finely minced or grated
  • 3 anchovy fillets finely minced, or 1 tsp anchovy paste
  • 1/4 tsp worcestershire sauce
  • 4 cups romaine lettuce chopped or torn into bite-sized pieces
  • 2 large flour tortillas 10-inch burrito size, or spinach wraps

Equipment

  • 10 or 12-inch skillet
  • Cutting board and sharp chef's knife
  • Mixing bowls (small and large)
  • Whisk
  • Measuring spoons and cups

Method
 

  1. Season the chicken breast on both sides with garlic powder, onion powder, black pepper, and kosher salt. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through (internal temperature of 165°F). Transfer to a cutting board, let rest for 5 minutes, then slice into thin strips.
  2. While the chicken rests, make the dressing. In a small bowl, whisk together the mayonnaise, 2 tablespoons of grated parmesan, lemon juice, dijon mustard, minced garlic, minced anchovies, and worcestershire sauce until completely smooth and emulsified. Taste and adjust seasoning with a pinch of salt or pepper if needed.
  3. In a large bowl, combine the chopped romaine lettuce with about 3/4 of the prepared caesar dressing. Toss well to coat every leaf evenly. You want the lettuce lightly dressed, not soggy. Reserve the remaining dressing for serving.
  4. Warm the tortillas briefly in a dry skillet or microwave for 15-20 seconds to make them pliable. Lay each tortilla flat. Arrange a generous portion of the dressed romaine down the center, leaving a 2-inch border at the bottom. Top with sliced chicken and an extra sprinkle of parmesan cheese.
  5. To wrap, fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly. Roll forward, keeping the filling compact, until you have a sealed cylinder. For a neat presentation, slice each wrap in half diagonally before serving with the reserved dressing on the side.

Notes

Chef's Tips:
• Pounding the chicken to an even thickness ensures it cooks quickly and evenly without drying out.
• The key to a wrap that doesn't fall apart is not overfilling it and warming the tortilla first.
• Serve immediately for the crispiest lettuce, or wrap tightly in parchment paper for a portable lunch.
Food Safety:
• Cook chicken to an internal temperature of 165°F and do not cross-contaminate utensils.
• Store assembled wraps in the refrigerator and consume within 24 hours for food safety.