Go Back

Chicken Caesar Wrap

Chicken Caesar Wraps pair crisp romaine, juicy grilled chicken, and a creamy homemade Caesar dressing in soft flour tortillas. This method keeps the chicken golden and sliced for easy, portable lunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 0.375 tsp kosher salt divided
  • 0.125 tsp black pepper divided
Wraps and filling
  • 4 large flour tortillas
  • 4 cup chopped romaine lettuce
  • 0.5 cup grated Parmesan
Homemade Caesar dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets, minced (or anchovy paste) or 1 tsp anchovy paste
  • 1 garlic clove, minced

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Season the chicken breasts with olive oil, half the kosher salt, and half the black pepper so the surface looks evenly coated.
  2. Heat a grill pan over medium-high heat and cook the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F.
  3. Let the chicken rest, then slice it so it stays juicy and easy to layer in the wraps.
Make the Caesar dressing
  1. Whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovies, minced garlic, and the remaining kosher salt and black pepper until smooth.
Assemble the wraps
  1. Toss the romaine with Caesar dressing and grated Parmesan until every leaf looks evenly coated.
  2. Divide the dressed romaine and sliced chicken among the tortillas so each wrap has a balanced filling.
  3. Roll tightly by tucking in the sides, then slice each wrap in half before serving for clean, portable pieces.

Notes

For best texture, keep the tortillas at room temperature while you toss the romaine so the leaves stay crisp instead of wilting. Store assembled wraps in an airtight container in the fridge up to 2 days; keep dressing and lettuce separate if you want maximum crunch. Freezing is not recommended due to lettuce texture. For a lighter option, use light mayonnaise while keeping the Parmesan and lemon for a similar tangy Caesar taste.