Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for lunch ideas or easy dinners, with savory chicken, crisp romaine, and a creamy dressing. Plus, you can change up the protein to fit many diets!
Why we love this recipe
As two cookbook authors you might think we have fancy tastes. But au contraire—we just love good food! That means everything from chicken Caesar salad to a 3-star Michelin restaurant. We’re always looking for lunch recipes and easy dinner ideas, and this one caught our imagination.
This chicken Caesar wrap is so much fun, taking the classic Caesar salad and stuffing it into a pita with crunchy veggies and croutons. The star here is the homemade seared chicken, which tastes incredible with savory spices and Parmesan cheese. We love making our favorite Caesar dressing when we have time—but it’s customizable to work with purchased chicken or dressing, and works with different proteins like chickpeas, tofu, and salmon too!
Ingredient notes for a chicken Caesar wrap
This chicken Caesar wrap comes together simply. It’s quicker with purchased chicken and dressing, but it tastes miles better with homemade. You can swap in components based on how much time you have to prep!
- Chicken breast (or cutlets): Buy boneless skinless chicken breast, organic if at all possible. If the chicken is not sold in cutlets, butterfly the chicken before cooking. You can also use purchased cooked chicken.
- Seasonings: Use garlic powder, onion powder, smoked paprika, and grated Parmesan cheese to season the chicken. Substitute regular paprika or omit the Parmesan cheese if desired, but they both add quite a bit of savory nuance to the flavor.
- Croutons: We like using purchased croutons for a Caesar wrap to make prep faster!
- Romaine hearts: Romaine lettuce is the classic leafy green for Caesar salad: its crunch and sweet flavor make the wrap.
- Tomatoes: We like adding cherry tomatoes for another flavor pop and a bit of color inside the wrap.
- Caesar dressing: Our homemade Caesar dressing recipe is next-level. You’ll need mayonnaise, Greek yogurt (optional), garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt, and pepper. Or, you can buy dressing in a pinch!
- Burrito size tortillas: Make sure the tortillas are at least 10-inch; smaller tortillas do not work.
Tips for making the wrap
Here are a few more tips for making a chicken Caesar wrap at home:
- Decide what components you have time for. The pan seared chicken takes about 5 minutes to prep and 10 minutes to cook. The dressing takes about 10 minutes to mix up. Use purchased components as needed!
- Use these instructions for rolling the wrap. Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.
- Try not to overstuff. The quantities in the recipe below provide just enough filling for a 10-inch burrito, but if you find it is overflowing feel free to remove some filling.
Step 1: Pan sear the chicken.
Step 2: While the chicken rests, mix up the dressing.
Step 3: Mix the filling ingredients together, then roll up the wrap.
Variations: change up the protein
This chicken Caesar wrap can be made many different ways with varying proteins! This makes it easy as a meal for eaters of different diets. Here are a few ideas:
Storing leftovers
Wraps are tricky because they can become soggy over time. So, this chicken Caesar wrap is best eaten immediately.
If you’re making it ahead for as a cold lunch idea or dinner, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours. But keep in mind, it does become soggy over time. (Do not wrap in plastic, or the wrap becomes very soggy.)
More Caesar salad ideas
There are so many variations on a good Caesar salad! Some of our favorite ideas are our classic chicken Caesar salad, kale Caesar salad, salmon Caesar salad, and vegan Caesar salad. Did you know there’s also a Caesar drink?
Frequently asked questions
Romaine is traditional and we recommend it if at all possible. But you could try kale, spinach, or a spring mix for a variation.
Some ideas are to lightly toast the tortilla, and make sure the lettuce is dry. You can also add a layer of hummus or avocado to create a barrier.
They are best eaten fresh or the day of making.
They go well with a side salad, fruit, or chips.
Description
Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for lunch ideas or easy dinners, with savory chicken, crisp romaine, and a creamy dressing. Plus, you can change up the protein to fit many diets!
For the chicken (or substitute cooked chicken / makes 3 cups chopped; see Notes)
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
- 1 ¼ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper
- 3 tablespoons olive oil
For each chicken Caesar wrap
- 1 burrito size tortilla (at least 10-inch; smaller tortillas do not work)
- ½ cup chopped chicken
- 1 cup chopped romaine lettuce (washed and dried thoroughly)
- 2 to 3 tablespoons Caesar Dressing, to taste (homemade or purchased)
- 2 cherry tomatoes (⅛ cup), minced and drained
- ¼ cup croutons
- 1 tablespoon shredded or grated Parmesan cheese
- Fresh ground pepper
- Cook the chicken (see Notes): Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.
- Make the dressing: Make the Caesar dressing (or use purchased).
- Make the wrap: For each wrap, place 1 serving of the cooked chicken in a bowl with the romaine, Caesar dressing, cherry tomatoes, croutons, and Parmesan cheese.
- Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.
- Eat immediately. If desired, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours, but it does become soggy over time. (Do not wrap in plastic, or the wrap becomes soggy.)
Notes
For the chicken, you can substitute purchased chicken or use Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.
You can also substitute other types of protein: these seasoned canned chickpeas, baked tofu, canned or seared salmon, or sauteed shrimp.
*Prep time and cook time vary based on whether you use purchased cooked chicken and Caesar dressing.
For vegan and vegetarian, use canned chickpeas, baked tofu or breaded tofu, and vegan Caesar dressing. For gluten-free, use a gluten-free wrap.
- Category: Main dish
- Method: Stovetop
- Cuisine: American
