Caesar Chicken Salad Wrap

My neighbor knocked on my door one Saturday afternoon holding a grocery bag and asking if I had any tortillas. She'd bought chicken and Caesar salad stuff but forgotten the wraps, and I ended up joining her in the kitchen. We grilled the chicken on my little cast iron pan, tossed the salad right in the bowl, and rolled everything up while still warm. That impromptu lunch turned into my go-to weeknight dinner because it felt like eating out without leaving home.

I made these wraps for a picnic once, slicing them on the diagonal and wrapping each half in parchment paper. They stayed crisp even after an hour in the cooler, and my friends kept asking why restaurant wraps never tasted this good. I think it's because we used real parmesan and didn't skimp on the dressing.

Ingredients

• Boneless, skinless chicken breasts: Choose medium-sized breasts so they cook evenly and don't dry out, and let them rest after grilling to keep the juices inside.
• Olive oil: This keeps the chicken from sticking and adds a subtle richness that soaks into the meat as it grills.
• Salt, black pepper, and garlic powder: A simple trio that seasons without overpowering the Caesar flavor you're building toward.
• Romaine lettuce: The sturdy leaves hold up to dressing and wrapping better than softer greens, and they add that essential crunch.
• Caesar dressing: Use a good quality store-bought version or make your own if you have anchovy paste and lemon on hand.
• Parmesan cheese: Freshly grated makes all the difference, it melts slightly into the warm chicken and clings to every leaf.
• Croutons: These add texture and a toasty note, crumble a few if they're too big to fit neatly in the wrap.
• Flour tortillas: Go for the 10-inch size so you have enough surface to fold and roll without tearing.

Instructions

Season and Grill the Chicken:

Preheat your grill or grill pan until it's hot enough that a drop of water sizzles on contact. Brush the chicken breasts with olive oil, then season both sides with salt, pepper, and garlic powder, pressing the spices gently into the surface so they stick.

Cook Until Juicy and Golden:

Grill the chicken for 5 to 7 minutes per side, resisting the urge to press down on it with your spatula. When the juices run clear and the internal temperature hits 165 degrees, remove it from the heat and let it rest for 5 minutes before slicing thinly against the grain.

Toss the Caesar Salad:

In a large bowl, combine the chopped romaine, Caesar dressing, grated parmesan, and croutons, tossing with your hands or tongs until every leaf is lightly coated. Taste and add a crack of black pepper if you want a little bite.

Assemble the Wraps:

Lay out your tortillas on a clean surface and divide the dressed salad evenly among them, mounding it in the center. Top each portion with sliced grilled chicken, arranging the pieces so they span the width of the filling.

Fold and Roll:

Fold in the left and right sides of each tortilla about two inches, then lift the bottom edge and roll tightly away from you, tucking as you go. Slice each wrap in half on the diagonal if you like, and serve right away while the chicken is still warm.

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One evening I added crispy bacon bits and halved cherry tomatoes to the filling, and it turned into something my kids requested by name for the next two weeks. The saltiness of the bacon played off the creamy dressing, and the tomatoes added little bursts of sweetness that made each bite feel complete.

Choosing Your Protein

Grilled shrimp works beautifully here if you marinate it in the same olive oil and garlic powder, and it cooks in about 3 minutes per side. I've also used baked tofu for a vegetarian version, pressing it dry and tossing it with a little Caesar dressing before adding it to the wrap. Both options keep the meal light but satisfying, and they soak up the dressing in their own way.

Wrapping Without the Mess

The key to a tight wrap is not overfilling and folding the sides in before you roll from the bottom. I learned this after my first attempt split open and spilled salad all over my lap. Now I use about three-quarters of a cup of filling per tortilla, and I warm the tortillas for ten seconds in the microwave so they're pliable and less likely to crack.

Making It Your Own

This wrap is a canvas for whatever you have around. Sometimes I swap in kale Caesar dressing for a peppery twist, or I add thinly sliced red onion for sharpness. A handful of baby spinach mixed into the romaine adds color, and a drizzle of hot sauce on top of the chicken gives it a kick that balances the richness.

• Try whole wheat or spinach tortillas for a bit more fiber and a subtle flavor shift.
• If you're making these ahead, wrap them tightly in foil and refrigerate for up to four hours before serving.
• Serve with a side of sweet potato fries or a simple cucumber salad to round out the plate.

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These wraps have become my answer to the question of what to make when I want something filling but not heavy. They're proof that a handful of good ingredients and a hot pan can turn into something you'll crave all week.

Recipe FAQs

→ Can I make these wraps ahead of time?

For best results, assemble wraps just before serving to keep the tortilla soft and filling fresh. However, you can prepare components separately and refrigerate for up to 24 hours, then assemble when ready to eat.

→ What's the best way to grill chicken breasts evenly?

Pound chicken breasts to uniform thickness before grilling to ensure even cooking. Preheat your grill thoroughly and oil the grates well. Grill 5-7 minutes per side over medium-high heat without moving them too frequently for nice grill marks.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred or slice rotisserie chicken and skip the grilling step, reducing prep time to just 15 minutes. This is a convenient option when time is limited.

→ How do I prevent the tortilla from tearing when rolling?

Warm tortillas slightly before assembling—either wrap them in foil near the grill or microwave briefly. Warm tortillas are more pliable and less likely to crack when rolled tightly.

→ What are good substitutes for Caesar dressing?

Try ranch, garlic aioli, or Greek yogurt-based dressing for lighter options. You can also make homemade Caesar with mayonnaise, lemon juice, garlic, anchovies, and parmesan for fresh flavor.

→ Is this wrap suitable for meal prep?

Yes, prep components in advance—cook and slice chicken, chop romaine, and measure dressing separately. Store in containers up to 3 days. Assemble wraps fresh when ready to eat for optimal texture and freshness.