Chicken Caesar Wrap (Print View)

Tender grilled chicken, crisp romaine, Parmesan, and Caesar dressing wrapped in wheat tortilla for a satisfying meal.

# What You'll Need:

→ 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

→ Wrap Components

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)

→ 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 Prepare:

01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder.
03 - Cook chicken on the grill pan for 5 to 6 minutes per side until fully cooked through. Remove and rest for 5 minutes before slicing thinly.
04 - Combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a small bowl. Whisk until smooth.
05 - Lay tortillas flat and spread a spoonful of dressing down the center of each.
06 - Layer chopped romaine, sliced grilled chicken, shaved Parmesan, and, if desired, cherry tomatoes and red onion over the dressing.
07 - Drizzle with extra dressing if desired, fold in tortilla sides, roll tightly to enclose fillings, then slice in half.
08 - Serve immediately to enjoy at optimal freshness and flavor.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can make it on a random Tuesday and feel genuinely proud of yourself.
  • The contrast between the warm grilled chicken and cool, crisp lettuce hits differently than any boring lunch you've made before.
  • Homemade Caesar dressing tastes so much better than bottled, and once you realize how simple it is, you'll wonder why you ever bought the other stuff.
02 -
  • Don't skip the resting step—chicken that goes straight from pan to cutting board ends up dry because all the moisture escapes.
  • The dressing tastes significantly better when you mince fresh garlic instead of using jarred, and it only takes 30 seconds.
  • If your tortilla tears while rolling, it means it's too cold—wrap it loosely in a damp paper towel and microwave for 15 seconds to make it pliable.
03 -
  • A meat thermometer takes the guesswork out of grilled chicken—aim for 165°F in the thickest part and you'll never have dry or undercooked poultry again.
  • Room temperature leftover chicken makes exceptional wraps the next day because it doesn't steam the lettuce with residual heat.
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