Caesar Chicken Salad Wrap (Printer-friendly)

Juicy grilled chicken, crisp romaine, and creamy Caesar dressing wrapped in a soft tortilla. A fresh, satisfying handheld meal.

# What You'll Need:

→ For the 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

→ For the 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

→ To Assemble

10 - 4 large flour tortillas, 10-inch
11 - Freshly ground black pepper to taste

# How-To 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 let rest for 5 minutes, then slice thinly.
03 - In a large mixing 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 secure wrap.
06 - Slice wraps in half if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like a sit down Caesar salad but travels beautifully in foil or parchment.
  • The croutons stay crunchy inside the wrap if you eat it within an hour.
  • Grilling the chicken adds a smoky edge that store bought rotisserie just cant match.
  • You can prep everything ahead and assemble wraps in under two minutes.
02 -
  • Resting the chicken after grilling is non negotiable, or all the juices run out onto your cutting board instead of staying in the meat.
  • Toss the salad right before assembling so the croutons don't turn to mush.
  • If the tortillas crack when you roll them, warm them for a few seconds in a dry skillet first.
03 -
  • Slice the chicken while it's still slightly warm so it doesn't shred or tear under the knife.
  • Use a light hand with the dressing in the salad, you can always add more but you can't take it back.
  • Rolling the wrap tightly from the start keeps everything from sliding out the back end when you take a bite.
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