Chicken Caesar Wraps (Printer-Friendly)
Tender grilled chicken with crisp romaine, creamy Caesar dressing, and Parmesan in a warm tortilla.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
→ Caesar Mix
06 - 4 cups romaine lettuce, chopped
07 - 1/4 cup Parmesan cheese, freshly grated
08 - 1/2 cup Caesar dressing (store-bought or homemade)
09 - 1/2 cup cherry tomatoes, halved (optional)
→ Wrap
10 - 4 large flour tortillas or wraps
# How To Make It:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season both sides with salt, pepper, and garlic powder.
03 - Place chicken on the preheated grill and cook for 5-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
04 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes if using. Toss until evenly coated.
05 - Heat tortillas in a dry pan or microwave for 20-30 seconds to make them pliable.
06 - Lay each tortilla flat. Spread the salad mixture down the center, then top with sliced chicken strips.
07 - Fold in the sides of each tortilla and roll up tightly. Slice in half diagonally and serve immediately.
# Helpful Hints:
01 -
- Ready in 30 minutes but feels like you put real thought into dinner
- The warm chicken against cool crisp lettuce hits every texture crave
- Easily customizable with whatever veggies or proteins you have on hand
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- Overdressing the lettuce makes soggy wraps so start with less than you think you need
- Room temperature tortillas fold better than cold ones straight from the fridge
03 -
- A light sprinkle of croutons inside adds that restaurant crunch people love
- Whole wheat tortillas work but warm them longer since they tend to crack more easily