Chicken Caesar Wrap
A comforting and crunchy wrap filled with grilled chicken, crisp romaine, tangy Caesar dressing, and Parmesan cheese, perfect for easy weeknight dinners or festive meals.
Ingredients
For the Chicken
- 2 medium Boneless, skinless chicken breasts Grilled or pan-seared for juicy slices.
- 1 tablespoon Olive oil For cooking the chicken.
- To taste Salt and pepper
- 1 lemon Lemon, zested and juiced Brightens everything.
- 1 clove Garlic, minced Adds that classic Caesar warmth.
For the Wrap
- 1 large head Romaine lettuce Crisp and rinsed, the backbone of the wrap.
- 4 large Flour or whole-wheat tortillas Soft and pliable for folding.
- 1/2 cup Caesar dressing Store-bought or homemade for extra love.
- 1/3 cup Parmesan cheese, freshly grated Nutty, salty, and essential.
- 1 cup Croutons, crushed slightly For essential crunch; substitute with toasted almonds for a twist.
Instructions
Preparation
- Season the chicken with salt, pepper, and a little lemon zest. Heat olive oil in a skillet over medium-high heat.
- Sear each side for 4-6 minutes until golden and cooked through; let rest for 5 minutes, then slice thinly.
- In a large bowl, toss chopped romaine with Caesar dressing, grated Parmesan, and minced garlic. Taste and add extra lemon juice if you want a brighter pop.
Assembly
- Lay a tortilla flat. Spoon 1/4 of the dressed lettuce down the center, add sliced chicken, and sprinkle crushed croutons for crunch.
- Fold the sides in, then roll tightly from the bottom to create a snug wrap.
- For a warm finish, grill the wrapped seam-side down in a dry skillet for 1-2 minutes per side until golden.
- Slice on the diagonal and serve immediately.
Notes
To keep wraps from getting soggy, store components separately in airtight containers for up to 3 days. Assembled wraps will keep for 24 hours refrigerated; press in parchment and slice right before serving. Freeze cooked chicken slices for up to 2 months; thaw overnight in the fridge and warm gently before assembling.