Chicken Caesar Wrap

I was running late one Thursday and grabbed whatever looked quick in the fridge. Leftover grilled chicken, some romaine that needed using, and a jar of Caesar dressing I'd forgotten about. I rolled it all into a tortilla, took one bite standing over the counter, and realized I'd stumbled onto something worth making on purpose.

My neighbor knocked on the door one Saturday afternoon asking if I had lunch plans. I didn't, so I made four of these wraps in under half an hour, and we sat on the porch eating them while her toddler napped. She said it tasted like the kind of thing you'd pay too much for at a cafe, and I've been making them for her ever since.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and slice beautifully once they rest, which keeps the wrap from falling apart when you bite into it.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasonings cling without making things greasy.
• Garlic powder, salt, and black pepper: Simple seasoning that lets the Caesar dressing do the heavy lifting without competing for attention.
• Large flour tortillas: Soft and pliable when warmed, they hold everything together without tearing or getting soggy too fast.
• Romaine lettuce: Crunchy and sturdy enough to stand up to dressing without wilting into mush within five minutes.
• Cherry tomatoes: Optional, but they add little bursts of sweetness that balance the salty Parmesan and creamy dressing.
• Caesar dressing: The backbone of the whole wrap, tangy and rich enough to make every bite feel indulgent.
• Shaved Parmesan cheese: Melts just slightly from the warmth of the chicken and adds that nutty, salty finish you crave.
• Seasoned croutons: Crush them roughly and sprinkle inside for texture that makes you forget you're eating something healthy.

Instructions

Prep the grill:

Heat your grill pan or skillet over medium-high until a drop of water sizzles and vanishes. You want it hot enough to get those nice char lines without drying out the chicken.

Season the chicken:

Rub olive oil all over the breasts, then sprinkle with garlic powder, salt, and pepper. Press the seasoning in gently so it sticks.

Grill until golden:

Lay the chicken on the hot pan and let it sit undisturbed for five to six minutes per side. You'll know it's ready when it releases easily and the internal temp hits 74°C or 165°F.

Rest and slice:

Move the chicken to a cutting board and let it rest for five minutes so the juices settle back in. Slice it thinly against the grain for tenderness.

Warm the tortillas:

Heat them in a dry skillet for a few seconds on each side, or wrap in a damp towel and microwave for twenty seconds. They should be soft and easy to fold.

Dress the greens:

Toss the chopped romaine and halved cherry tomatoes with half the Caesar dressing in a bowl. Save the rest for drizzling over the chicken.

Assemble the wraps:

Lay out each tortilla and pile on the dressed lettuce, sliced chicken, a drizzle of the remaining Caesar, shaved Parmesan, and crushed croutons if you're using them. Don't overfill or it won't close.

Roll it tight:

Fold in the sides of the tortilla first, then roll from the bottom up, tucking as you go. Slice in half on the diagonal and serve right away.

Save Pin

I packed these for a picnic once, wrapping each one tightly in foil and tucking them into a cooler with ice packs. We ate them on a blanket under trees, and even after an hour they still tasted fresh and held together. It became our go-to for any outdoor meal after that.

Swaps and Additions

If you have leftover rotisserie chicken sitting in the fridge, shred it and use that instead of grilling fresh breasts. It cuts the time in half and adds a deeper flavor from the rotisserie seasoning. You can also toss in crispy bacon for a smoky, salty crunch, or swap the flour tortillas for whole wheat or spinach wraps if you want something that feels a little lighter.

Make It Your Own

I've made these with grilled shrimp instead of chicken when I had extra from a seafood boil, and they were just as good. You can also add thinly sliced red onion or a handful of arugula for a peppery bite that cuts through the richness of the Caesar dressing. If you like heat, a few dashes of hot sauce or a sprinkle of red pepper flakes mixed into the dressing wakes the whole thing up.

Storing and Serving

These are best eaten right after you roll them, but if you need to prep ahead, keep the components separate until you're ready to assemble. Store the grilled chicken, dressed greens, and tortillas in separate containers in the fridge, then build the wraps just before serving so nothing gets soggy. If you do wrap them in advance, use foil and eat within two hours for the best texture.

• Pair these with a crisp Sauvignon Blanc or a cold glass of iced tea for a simple, satisfying meal.
• If you're feeding kids, let them build their own wraps so they can skip the tomatoes or add extra cheese.
• Leftovers can be turned into a chopped salad by cutting everything into bite-sized pieces and tossing it together in a bowl.

Save Pin

Every time I make these, I remember that good food doesn't have to be complicated or take all afternoon. Sometimes the best meals are the ones you can throw together in twenty minutes and still feel proud to share.

Recipe Questions & Answers

→ How do I ensure the chicken stays juicy?

Marinate lightly with olive oil and seasonings, then grill over medium-high heat until internal temperature reaches 165°F (74°C). Let it rest before slicing to preserve juices.

→ Can I use other greens instead of romaine?

Yes, baby spinach or mixed greens work well and provide a slightly different texture and flavor profile.

→ What is the best way to warm tortillas?

Warm them in a dry skillet for 20-30 seconds per side or microwave covered with a damp paper towel for 15-20 seconds to keep them pliable.

→ How can I add crunch to the wrap?

Include croutons for a crispy bite or add fresh sliced veggies like bell peppers or cucumbers for extra texture.

→ Is there a way to make this wrap gluten-free?

Use gluten-free tortillas and ensure any croutons or dressings are free from gluten-containing ingredients.