Caesar Chicken Salad Wrap (Printable Version)

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

# Ingredient List:

→ 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

→ 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

→ Assembly

10 - 4 large flour tortillas (10-inch)
11 - Freshly ground black pepper to taste

# Steps:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season evenly with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from heat 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 tortillas. Divide Caesar salad mixture evenly among tortillas, placing 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. Slice wraps in half if desired and serve immediately.

# Expert Advice:

01 -
  • Its entirely customizable, so you can toss in bacon, swap the chicken for shrimp, or go vegetarian without missing a beat.
  • The whole thing comes together in half an hour, meaning you can serve it for a weeknight dinner or pack it cold for lunch the next day.
  • Every bite has crunch, creaminess, and that salty punch of parmesan that makes it feel indulgent without the fuss.
02 -
  • Let the chicken rest after grilling or you'll lose all that moisture the moment you slice into it.
  • Add the croutons just before assembling; I once made the salad an hour early and they turned into soggy little sponges.
  • If you're meal prepping, keep the salad and chicken separate until you're ready to eat so the tortilla doesn't get damp.
03 -
  • Warm the tortillas for a few seconds in a dry pan before assembling so they're pliable and won't crack when you roll them.
  • Use a serrated knife to slice the wraps cleanly without squishing the filling out the sides.
  • If you're making these for a party, secure each wrap with a toothpick and arrange them cut-side up on a platter for easy grabbing.
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