Caesar Chicken Salad Wrap (Printable)

Juicy grilled chicken, crisp romaine, and creamy Caesar dressing bundled in a soft tortilla for a perfect handheld meal.

# What You Need:

→ 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 diameter
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 with salt, pepper, and garlic powder.
02 - Grill chicken for 5-7 minutes per side 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 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 Tips:

01 -
  • Everything stays contained in the tortilla, so you can eat it in the car, at your desk, or on a park bench without a mess.
  • The crunch of romaine and croutons against tender chicken creates a texture contrast that keeps every bite interesting.
  • It feels indulgent but comes together in half an hour, which is exactly the sweet spot for a weeknight.
02 -
  • If you dress the salad too far in advance, the croutons turn soggy and lose their purpose, so toss everything just before assembling.
  • Rolling the wrap too loosely means the filling slides out the ends, so fold in the sides firmly and keep tension as you roll forward.
03 -
  • Warm the tortillas for 10 seconds in the microwave or on the grill before assembling, it makes them more pliable and less likely to crack when you roll.
  • If you're making these ahead, wrap each one tightly in foil and refrigerate, they'll hold for up to four hours without getting soggy.
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