Description
This Chicken Caesar Wrap is a quick and delicious meal perfect for lunch or a light dinner. With tender, seasoned chicken breast, crisp romaine lettuce, tangy Caesar dressing, and a sprinkle of Parmesan cheese, all wrapped in a soft burrito-sized tortilla, it delivers the classic flavors of a Caesar salad in a handy, portable form. Ready in just 25 minutes, this recipe balances savory and fresh ingredients for a satisfying and easy-to-make wrap.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil
Wrap Ingredients
- 1 burrito size tortilla (at least 10-inch; smaller tortillas do not work)
- 1/2 cup chopped chicken (prepared as above or substitute cooked chicken)
- 1 cup chopped romaine lettuce (washed and dried thoroughly)
- 2 to 3 tablespoons Caesar dressing, to taste (homemade or purchased)
- 2 cherry tomatoes (about 1/8 cup), minced and drained
- 1/4 cup croutons
- 1 tablespoon shredded or grated Parmesan cheese
- Fresh ground pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. If not already done, slice in half horizontally to butterfly. Sprinkle both sides with kosher salt and, if needed, add up to 1/4 teaspoon more to fully season. In a small bowl, mix the garlic powder, onion powder, smoked paprika, Parmesan cheese, and a few grinds of black pepper. Sprinkle spice mixture evenly over both sides of chicken. Heat olive oil in a large nonstick or cast iron skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side, until browned and cooked through (internal temperature should be 165°F). Remove, let rest for 5 minutes, then slice into strips or pieces.
- Make the Dressing: Prepare homemade Caesar dressing or use a good-quality purchased dressing, if you haven’t already.
- Assemble the Wrap: For each wrap, combine 1/2 cup chopped chicken, 1 cup chopped romaine lettuce, 2 to 3 tablespoons Caesar dressing, minced cherry tomatoes, croutons, and 1 tablespoon Parmesan cheese in a bowl. Toss gently to evenly coat all ingredients.
- Wrap the Filling: Place the filling in the center of a large tortilla, leaving about a 1-inch border. Fold in the sides, then roll the tortilla burrito-style from the bottom up. Slice the wrap in half diagonally for serving.
- Serve or Store: Eat immediately for best texture. If needed, wrap in parchment or wax paper and refrigerate for a few hours. Avoid plastic wrap as it can make the wrap soggy.
Notes
- Butterflying the chicken breasts helps them cook evenly and quicker.
- Use a large burrito-sized tortilla (at least 10 inches) to ensure the wrap rolls easily without breaking.
- Allow cooked chicken to rest before slicing to retain juices.
- For a lighter option, use low-fat Caesar dressing or substitute mayonnaise with Greek yogurt in homemade dressing.
- Store wraps properly wrapped in parchment or wax paper to maintain texture and prevent sogginess.
- This recipe can easily be doubled or halved depending on servings needed.
