Chicken Caesar Wrap
A crisp, creamy wrap for busy lunches
This Chicken Caesar Wrap combines warm, lightly charred chicken with cool, crunchy romaine and a tangy Caesar dressing for a satisfying contrast of textures and flavors — perfect for weekday lunches or picnic feeding. A practical cooking insight: pound the chicken to an even thickness before grilling so it cooks uniformly and stays juicy.
In case you want a richer, cheese-forward sandwich to compare ideas, this recipe pairs conceptually with the flavor-forward cheesy garlic chicken wraps I often make for weekend meals.
What makes this wrap worth making
Simple ingredients, fast assembly and broad appeal — kids and adults alike will appreciate the creamy-savory notes and crisp lettuce. It’s easy to scale up for meal prep and can be dressed up (or down) depending on how indulgent you want it to be.
If you like a more gooey, indulgent take on chicken wraps as an alternative, try this playful riff on texture in ooey gooey cheesy garlic chicken wraps for inspiration.
Little reasons you’ll reach for this recipe
Quick highlights
- Ready in about 20–30 minutes when chicken is prepped efficiently
- Balanced protein and greens in a handheld format
- Easily made ahead: grill chicken in advance and assemble when needed
- Customizable — swap dressings or cheese to your taste
How the assembly flows in broad strokes
Start by cooking the protein, toss lettuce with dressing and cheese, layer on a tortilla, add crunch if you like, then roll tightly. That simple flow — cook, toss, layer, roll — makes this an ideal recipe for busy evenings.
For a Middle Eastern spice twist on the wrap concept, the technique is similar to what’s used in this shawarma chicken wrap recipe, which is helpful if you want variations.
Prep like a pro
Trim any excess fat from the chicken, grate parmesan fresh for better melt and flavor, and warm tortillas briefly to make rolling easier and to prevent splitting. If assembling for later, keep lettuce and dressing separate until just before eating to avoid sogginess.
If you’re making a larger batch for a picnic or potluck, check out ideas for mixing greens and proteins in this kale chicken Caesar pasta salad as a complementary dish.
What you need
grilled chicken breast, romaine lettuce, Caesar dressing, parmesan cheese, tortilla wraps, croutons (optional)
Choosing and swapping ingredients
- Chicken: Use boneless, skinless breasts for even cooking; thighs work too if you prefer more fat and flavor.
- Lettuce: Romaine is classic for its crunch; substitute baby gem or iceberg for extra crispness.
- Dressing: Store-bought Caesar is fine for speed; homemade (anchovy, garlic, egg or mayo base) gives a brighter result.
- Cheese: Freshly grated parmesan tastes best; pre-grated is convenient but can be drier.
- Tortillas: Flour tortillas are traditional here; whole wheat or large tortillas are fine—warm them briefly to prevent cracking.
- Croutons: Optional for crunch; replace with toasted nuts or tortilla strips for different textures.
Step-by-step assembly
- Grill the chicken breast over medium-high heat until the internal temperature reaches 165°F (74°C); let it rest for 5 minutes, then slice thinly across the grain.
- In a mixing bowl, toss the romaine lettuce with Caesar dressing and grated parmesan until the leaves are evenly coated.
- Lay a tortilla wrap flat on your work surface and arrange a portion of the sliced chicken in the center, leaving room at the edges.
- Spoon the dressed lettuce and parmesan over the chicken, and scatter croutons on top if you want extra crunch.
- Fold the short sides of the tortilla inward, then roll the wrap tightly from one long edge to the other to enclose the filling.
- Using a sharp knife, slice the rolled wrap in half on the diagonal and serve immediately so the lettuce stays crisp.
Timing and appearance cues
- Chicken: Cook 6–8 minutes per side for a medium-thickness breast; look for clear juices and no pink center.
- Lettuce: Dress immediately before assembling to keep leaves bright and crisp.
- Tortilla: Warm for 5–10 seconds per side in a dry skillet or 10–15 seconds in the microwave to make rolling smooth.
- Finished wrap: Should hold its shape when cut, with visible layers of chicken, lettuce and cheese.
If you’re adapting assembly for a vegetarian analog, this wrap technique can be mirrored in speed and structure—see quick plant-based wrap ideas like 10-minute vegan burrito wraps.
Best ways to serve
Pair this wrap with light sides or use it as the centerpiece of a casual meal — great for office lunches, picnics, or a simple dinner.
Serving ideas
- Serve with sweet potato fries or a simple green salad
- Pair with pickles or a lemon wedge to brighten the flavors
- Cut into smaller sections for party platters or lunchboxes
- Add a side of fresh fruit or a chilled soup for a balanced meal
Storing and reheating safely
Store leftover components separately when possible: keep sliced chicken in an airtight container and dressed lettuce refrigerated only if you plan to eat within a few hours.
Storage reminders
- Refrigerate cooked chicken within 2 hours and use within 3–4 days
- Assembled wraps are best eaten the same day; refrigerated for up to 24 hours may become soggy
- Reheat sliced chicken in a skillet over medium heat or microwave gently until warmed through (avoid overheating which dries it out)
Tools and time-saving techniques
Use a meat thermometer to avoid overcooking, and a sharp chef’s knife to make clean slices for neat assembly. A tortilla press or quick warm-up makes rolling easier.
Extra tips
- Cook chicken in batches on a hot preheated grill pan to get a good sear quickly
- Slice chicken thinly while still slightly warm for a juicier bite
- Use parchment to wrap tightly before cutting to keep halves together for transport
Easy twists to change the flavor
Swap dressings or proteins to alter the profile—think spicy ranch, pesto, or Greek yogurt-based Caesar. Add roasted red peppers or avocado for creaminess.
Easy swaps
- Use grilled shrimp or turkey breast instead of chicken
- Replace Caesar with lemon-herb yogurt for a lighter version
- Swap parmesan for pecorino or shaved aged cheddar for a different savory note
Nutrition snapshot
Estimated per serving (1 wrap): Calories ~520 kcal; Protein ~36 g; Fat ~22 g; Carbohydrates ~45 g. Serving size: 1 wrap.
Nutrition adjustment notes
- To lower calories and fat: use a light Caesar dressing and whole-grain low-calorie tortilla
- To boost protein: add an extra 2–3 oz of chicken or include a scoop of cottage cheese on the side
- For lower carbs: use a low-carb or lettuce wrap instead of a tortilla
Common questions answered
Q: Can I grill the chicken ahead of time?
A: Yes — grill and slice the chicken up to 3–4 days in advance, keeping it refrigerated in an airtight container; assemble wraps just before eating for best texture.
Q: How can I prevent the tortilla from getting soggy?
A: Warm the tortilla before rolling, pat lettuce very dry after washing, and keep dressing separate until assembly if you need to store for a few hours.
Q: Is anchovy paste necessary in Caesar dressing?
A: No — anchovy paste adds traditional umami, but you can omit it and still have a tasty Caesar-style dressing using Worcestershire or additional parmesan for savory depth.
Q: Can I make this gluten-free?
A: Yes — use certified gluten-free tortillas and ensure croutons are omitted or replaced with a gluten-free crunch.
Give it a try
This Chicken Caesar Wrap is an easy, crowd-pleasing recipe that comes together quickly and adapts well to swaps. Grab a tortilla, warm the chicken, toss the lettuce and you’ll have a creamy, crunchy meal in minutes — enjoy!
Chicken Caesar Wrap
Ingredients
Method
- Grill the chicken breast over medium-high heat until the internal temperature reaches 165°F (74°C); let it rest for 5 minutes, then slice thinly across the grain.
- In a mixing bowl, toss the romaine lettuce with Caesar dressing and grated parmesan until the leaves are evenly coated.
- Lay a tortilla wrap flat on your work surface and arrange a portion of the sliced chicken in the center, leaving room at the edges.
- Spoon the dressed lettuce and parmesan over the chicken, and scatter croutons on top if you want extra crunch.
- Fold the short sides of the tortilla inward, then roll the wrap tightly from one long edge to the other to enclose the filling.
- Using a sharp knife, slice the rolled wrap in half on the diagonal and serve immediately.
