Chicken Caesar Wrap

The lunch counter at my first office job had these incredible wraps that I'd obsess over, and I spent months trying to reverse-engineer what made them so addictive. It wasn't until I started making them at home that I realized the secret lies in slicing the chicken against the grain and getting that Caesar dressing just tangy enough. Now they're my go-to when I want something that feels like a treat but comes together faster than delivery would arrive.

Last summer my neighbor stopped by while I was grilling chicken for these wraps and ended up staying for dinner. She'd never thought to put Caesar components inside a tortilla and texted me the next day that she'd made them for her kids who typically claim to hate lettuce. There's something about the wrap format that makes everything feel more fun and less like you're eating a salad.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy
• 1 tablespoon olive oil: Helps the seasoning stick and creates gorgeous grill marks
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of flavor dont be shy here
• 1/4 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 4 large whole wheat tortillas: Warm them first so they roll without cracking
• 4 cups romaine lettuce chopped: Iceberg works too but romaine has that perfect Caesar crunch
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler for those elegant restaurant-style shards
• 1 cup cherry tomatoes halved: Optional but they add beautiful color and bursts of sweetness
• 1/2 small red onion thinly sliced: A sharp contrast to the creamy dressing
• 1/3 cup mayonnaise: The creamy base for the dressing
• 2 tablespoons grated Parmesan cheese: Different from the shaved stuff this melts into the dressing
• 1 tablespoon lemon juice: Fresh squeezed makes a noticeable difference
• 1 teaspoon Dijon mustard: Adds depth and that classic Caesar tang
• 1 teaspoon Worcestershire sauce: The umami secret weapon
• 1 small garlic clove minced: Fresh garlic is non-negotiable here

Instructions

Get your grill going:

Heat a grill pan or skillet over medium-high until a drop of water sizzles and dances across the surface

Season the chicken:

Brush both sides with olive oil then sprinkle with salt pepper and garlic powder pressing gently to help it adhere

Grill to perfection:

Cook for 5 to 6 minutes per side until the chicken is golden and registers 165°F inside then let it rest for 5 minutes before slicing thinly against the grain

Whisk up the magic:

Combine mayonnaise grated Parmesan lemon juice Dijon Worcestershire and minced garlic in a small bowl whisking until completely smooth

Build your base:

Lay each tortilla flat and spread a generous spoonful of dressing down the center leaving about an inch border on the sides

Layer it up:

Pile on chopped romaine sliced chicken shaved Parmesan and any tomatoes or red onion you're using

Roll it tight:

Fold in the sides then roll from the bottom up tucking everything in snugly like you're burrito-ing it

Finish and serve:

Slice each wrap in half on a diagonal and enjoy immediately or wrap tightly in foil for later

Save

These wraps have become my daughters requested birthday lunch for the past three years running. Something about eating with your hands makes food taste better and I've stopped questioning it.

Making It Yours

Swap the chicken for grilled shrimp or even roasted chickpeas if you're going meat-free. I've added bacon before and nobody complained.

The Crunch Factor

Sometimes I tuck a handful of homemade croutons right inside the wrap for that extra texture. Just cube day-old bread toss with olive oil and garlic and toast until golden.

What To Drink With It

A crisp Sauvignon Blanc cuts through the rich dressing beautifully but honestly sparkling water with a lemon wedge hits the spot too.

• Make a double batch of the dressing and keep it in the fridge for salads all week
• These wraps travel well for picnics just pack the dressing on the side if making ahead
• Use leftover rotisserie chicken for an even faster weeknight version

Save

Hope these wraps become a regular in your lunch rotation just like they have in mine.

Recipe FAQs

→ How long do chicken Caesar wraps stay fresh?

Wraps stay fresh for up to 24 hours when wrapped tightly in plastic wrap or foil and refrigerated. For best results, add the dressing just before eating to prevent the tortilla from becoming soggy.

→ Can I make these wraps ahead of time?

Yes, you can grill and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator. Prepare the dressing separately and assemble the wraps just before serving for optimal texture.

→ What can I use instead of chicken?

Grilled shrimp works beautifully for a pescatarian version. For vegetarian options, try roasted chickpeas, sliced portobello mushrooms, or grilled tofu cubes as protein alternatives.

→ How do I prevent the tortilla from tearing?

Warm your tortillas for 15-20 seconds in the microwave or on a dry skillet before rolling. This makes them more pliable. Don't overfill the center and fold in the sides tightly before rolling from the bottom.

→ Can I use store-bought Caesar dressing?

Absolutely. Store-bought Caesar dressing works fine as a time-saver. You'll need about 3/4 cup for four wraps. The homemade version does offer fresher flavor and allows you to adjust ingredients to taste.

→ What sides pair well with these wraps?

Light sides like mixed green salad, fruit salad, or roasted vegetables complement the rich flavors. A cup of tomato soup or a simple cucumber salad also works well. For drinks, try Sauvignon Blanc, sparkling water with lemon, or iced tea.