Caesar Chicken Salad Wrap (Printable)

Juicy grilled chicken, crisp romaine, parmesan, and creamy Caesar dressing wrapped in a soft tortilla for an easy handheld meal.

# Ingredient List:

→ For the Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ For the Caesar Salad

06 - 6 cups romaine lettuce, chopped
07 - 1/2 cup Caesar dressing
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1 cup croutons

→ To Assemble

10 - 4 large flour tortillas, 10-inch diameter
11 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine chopped romaine, Caesar dressing, parmesan cheese, and croutons. Toss until evenly coated.
04 - Lay out the tortillas. Divide the Caesar salad mixture evenly among the tortillas, placing it in the center of each. Top with sliced grilled chicken.
05 - Fold in the sides of each tortilla and roll up tightly to form a wrap.
06 - Slice wraps in half, if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour, making it perfect for those days when cooking feels like a chore but takeout feels like a compromise.
  • The creamy dressing soaks into the lettuce just enough to keep every bite flavorful without turning the tortilla soggy.
  • You can prep the chicken ahead and assemble wraps all week long for grab and go lunches that actually taste homemade.
02 -
  • Letting the chicken rest before slicing is not optional, I learned this after cutting into a breast too soon and watching all the juices run out onto the board.
  • Add the croutons just before assembling the wraps, because if they sit in the dressing for more than a few minutes, they turn into soggy little sponges.
  • Warm the tortillas for ten seconds in the microwave or on a dry skillet so they become pliable and do not crack when you roll them up.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, because guessing can leave you with undercooked or dry meat.
  • If your tortillas keep tearing, try wrapping them in a damp paper towel and microwaving for fifteen seconds to make them more flexible.
  • Toss the croutons with a tiny drizzle of olive oil and a pinch of garlic powder before adding them to the salad for an extra layer of flavor.
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