Chopped Chicken Caesar Salad Wrap

Ingredients

• 1 pound Boneless skinless chicken breasts or thighs (Juicy and easy to slice.)
• 2 tablespoons Olive oil (For searing and flavor.)
• 1 teaspoon Garlic powder (Simple seasoning that sings.)
• 1 teaspoon Salt (To taste.)
• 1 teaspoon Pepper (To taste.)
• 2 heads Romaine lettuce (Chopped, crisp, and cool.)
• 1/2 cup Parmesan cheese, grated (For that salty, cheesy lift.)
• 1 cup Croutons, lightly crushed (Adds irresistible crunch; use gluten-free if needed.)
• 3/4 to 1 cup Caesar dressing (Store-bought or homemade; see note for a dairy-free swap.)
• 1 whole Lemon, juiced (Brightens the whole wrap.)
• 4–6 pieces Large flour tortillas or wraps (Whole wheat or spinach wraps work well.)
• 1 teaspoon Anchovy paste (optional) (For depth.)
• to taste Chopped parsley (optional) (For freshness.)

Instructions

1. 1

   --- Cooking the Chicken ---

2. 2

   Pat the chicken dry and season with salt, pepper, and garlic powder.

3. 3

   Heat olive oil in a skillet over medium-high heat.

4. 4

   Sear the chicken for 4–6 minutes per side, until golden and cooked through.

5. 5

   --- Preparing the Chicken ---

6. 6

   Let the chicken rest for 5 minutes, then slice into thin strips or chop into bite-sized pieces.

7. 7

   --- Tossing the Salad ---

8. 8

   In a large bowl, combine chopped romaine, grated Parmesan, crushed croutons, a squeeze of lemon, and Caesar dressing.

9. 9

   Toss gently so every leaf is lightly coated.

10. 10

    --- Assembling the Wrap ---

11. 11

    Lay out a tortilla, pile on a generous handful of the chopped Caesar salad, then add a portion of the sliced chicken.

12. 12

    Fold the sides and roll tightly. For a crunchier edge, toast the wrapped seam-down in a hot skillet for 1 minute per side.

13. 13

    --- Serving ---

14. 14

    Slice in half on the bias and serve warm or at room temperature.