These Crisp & Creamy Chicken Caesar Wraps combine the classic flavors of a Caesar salad with the convenience of a portable wrap. Perfect for lunch boxes, picnics, or quick weeknight dinners, these wraps feature juicy grilled chicken, crisp romaine lettuce, and a creamy homemade Caesar dressing all wrapped in a soft tortilla.
What’s So Special About This Dish?
- Meal Prep Champion – Make components ahead and assemble in minutes
- Portable Perfect – Ideal for lunch boxes and picnics
- Customizable – Easy to adjust ingredients based on preferences
- Budget-Friendly – Uses simple ingredients available year-round
Recipe Variations
- Greek-Style: Swap Caesar dressing for tzatziki, add cucumber and feta cheese
- Southwest: Use chipotle ranch, add black beans and corn
- Vegetarian: Replace chicken with grilled portobello mushrooms
- Low-Carb: Use large lettuce leaves instead of tortillas
Serving and Storage
Serve these wraps immediately for the best texture, accompanied by fresh fruit or chips. For packed lunches, wrap tightly in foil or plastic wrap and keep chilled.
Store prepared components separately in airtight containers: cooked chicken (up to 3 days), prepared dressing (up to 5 days), and washed lettuce (up to 3 days). Assemble just before eating to maintain optimal crispness. These wraps don’t reheat well, so they’re best enjoyed cold or at room temperature.
Equipment Needed
- Large skillet
- Cutting board
- Sharp knife
- Small mixing bowl
- Tongs
- Meat thermometer
Ingredients
- For the Chicken:
- 1.5 lb (680g) chicken breasts, sliced into strips
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) garlic powder
- 1/2 tsp (2.5g) black pepper
- 1 tsp (5g) Italian seasoning
- For the Caesar Dressing:
- 1/2 cup (120ml) mayonnaise
- 2 tbsp (30ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5g) Dijon mustard
- 1/2 tsp (2.5g) Worcestershire sauce
- 1/4 cup (25g) grated Parmesan cheese
- For Assembly:
- 4 large flour tortillas (10-inch/25cm diameter)
- 2 cups (140g) chopped romaine lettuce
- 1/2 cup (50g) shaved Parmesan cheese
- 1 cup (50g) croutons, slightly crushed
Instructions
- Season chicken strips with garlic powder, pepper, and Italian seasoning (2 minutes)
- Heat olive oil in skillet over medium-high heat (2 minutes)
- Cook chicken strips until golden and internal temperature reaches 165°F/74°C (12-15 minutes)
- While chicken cooks, whisk together all dressing ingredients in small bowl (3 minutes)
- Warm tortillas in microwave for 20 seconds
- Layer each tortilla with: 1/4 cup dressing, 1/2 cup lettuce, cooked chicken strips
- Top with shaved Parmesan and crushed croutons
- Roll tightly, tucking in sides, and wrap in foil if taking to-go
Recipe Notes
Prep chicken and dressing up to 2 days ahead for quick assembly
Replace croutons with toasted pine nuts for extra crunch
Store assembled wraps in refrigerator up to 24 hours; keep dressing separate if storing longer
Nutrition Information
420
28g
35g
22g
3g
85mg
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