Chicken Caesar Wrap

Ingredients

• 2 (about 454 g / 1 lb)boneless, skinless chicken breasts
• 15 ml (1 tbsp)olive oil
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)black pepper
• 2.5 ml (1/2 tsp)garlic powder
• 4 large, 25–30 cm (10–12 inches)burrito-size flour tortillas
• 1 large headromaine lettuce, washed and chopped
• 50 g (1/2 cup)shaved Parmesan cheese
• 25 g (1/2 cup), lightly crushedcroutons (optional)
• 120 g (1/2 cup)mayonnaise
• 25 g (1/4 cup)grated Parmesan cheese
• 30 ml (2 tbsp)fresh lemon juice
• 5 ml (1 tsp)Dijon mustard
• 5 ml (1 tsp)Worcestershire sauce
• 1 clove, mincedgarlic
• 2.5 ml (1/2 tsp), optional but recommendedanchovy paste
• al gustofreshly cracked black pepper

Instructions

1. 1

   Mix the dressing

   In a medium bowl, whisk together the mayonnaise, 1/4 cup grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic and anchovy paste, if using. Season generously with freshly cracked black pepper, taste and adjust the seasoning if needed. Set aside.

2. 2

   Cook the chicken

   Pat the chicken breasts dry and season both sides with the salt, pepper and garlic powder. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken for 6–8 minutes per side, until golden brown and the internal temperature reaches 74°C (165°F). Transfer to a chopping board and leave to rest for 5 minutes before dicing.

3. 3

   Toss the filling

   In a large bowl, combine the chopped romaine, diced chicken, 1/2 cup shaved Parmesan and crushed croutons, if using. Add a few spoonfuls of Caesar dressing—just enough to coat the ingredients lightly—and toss gently.

4. 4

   Roll the wraps

   Warm the tortillas in a dry frying pan or microwave for 15–20 seconds to make them pliable. Lay one on a flat surface and spoon a quarter of the chicken and lettuce mixture into the centre, leaving a 2–3 inch border. Fold in the left and right sides, then roll tightly from the bottom up, tucking in the filling as you go.

5. 5

   Slice and serve

   Use a sharp serrated knife to cut each wrap in half on the diagonal. Serve immediately or wrap in foil for a later meal.

What is a chicken Caesar wrap?

A chicken Caesar wrap takes the familiar American Caesar salad and folds it into a portable tortilla. Caesar salad is associated with Mexican-American restaurateur Caesar Cardini and Tijuana, while this handheld version turns its crisp lettuce, savoury cheese and creamy dressing into a more substantial meal.

This version works by pairing freshly cooked chicken with romaine and a homemade dressing, then adding Parmesan and optional croutons for extra savoury crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The tortilla and croutons provide most of the carbohydrates, while mayonnaise and olive oil contribute much of the fat. Chicken supplies the main protein, with Parmesan adding some as well; serve with fruit or extra vegetables for a more varied plate.

A dressing with balance

Mayonnaise: it gives the dressing its creamy body, while lemon juice adds brightness. Dijon mustard and Worcestershire sauce bring sharp, savoury notes.

Anchovy and garlic: anchovy paste is optional but recommended for a deeper savoury flavour. Freshly cracked pepper finishes the dressing; taste it before adding it to the salad so you can adjust the seasoning.

Cook chicken evenly

Dry the chicken breasts before seasoning so their surfaces can brown in the hot pan. The salt, pepper and garlic powder season them simply without competing with the dressing.

Doneness: cook for 6–8 minutes per side, checking that the thickest part reaches 74°C. Rest the chicken for 5 minutes before dicing, as directed, then let the pieces mingle with the salad ingredients.

Keep the lettuce crisp

Romaine: wash and chop it before combining it with the chicken, Parmesan and croutons. Toss gently so the leaves stay intact.

Dressing: add only a few spoonfuls at first, just enough for a light coating. This keeps the filling from becoming too wet and makes the wraps easier to roll.

Make tortillas easy to roll

Warm each tortilla for 15–20 seconds in a dry frying pan or microwave. A warm tortilla is more pliable and less likely to split as you fold it.

Assembly: leave a 2–3 inch border around the filling, fold in both sides, then roll from the bottom while tucking the filling in. Keeping the filling centred helps the wrap hold together when sliced.

Serve it while fresh

These wraps are best served straight after assembly, when the lettuce and croutons still have their crunch. Slice each one diagonally with a serrated knife for a clean cut through the tortilla and filling.

They make a satisfying lunch on their own; a simple side of fruit or extra chopped salad can round out the plate without adding more dressing to the wrap.

Recipe notes & tips

• Dry the chicken well before seasoning to help it brown in the pan.
• Use an instant-read thermometer to check that the chicken reaches 74°C at its thickest point.
• Rest the chicken for the full 5 minutes before dicing.
• Add the dressing a spoonful at a time so the salad is lightly coated, not soggy.
• Warm tortillas for 15–20 seconds immediately before filling so they remain pliable.
• Keep the filling within the centre of the tortilla and leave a 2–3 inch border for folding.

Variations

• Skip the anchovy: leave out the paste for a milder dressing.
• Leave out the croutons: omit them for a softer filling.
• Use extra Parmesan: add more shaved cheese for a stronger savoury note.
• Add more pepper: crack extra black pepper over the filling before rolling.
• Make smaller wraps: divide the filling among smaller tortillas and fold each one securely.

Common mistakes to avoid

• Wet chicken: pat it dry before seasoning so it can brown rather than steam.
• Guessing doneness: check the thickest part reaches 74°C instead of relying only on colour.
• Skipping the rest: leave the chicken for 5 minutes before dicing to follow the recipe's resting step.
• Overdressing the filling: add just enough dressing to coat the ingredients lightly.
• Cold tortillas: warm them for 15–20 seconds so they are pliable enough to roll.
• Overfilling: use a quarter of the mixture per tortilla and keep a 2–3 inch border.

How to store

For the best texture, assemble and serve the wraps immediately. If saving one for later, wrap it in foil and refrigerate; the lettuce and croutons will soften as they sit with the dressing, so eat it within a day. Keep any extra dressing separate and chilled.

Frequently asked questions