Chopped Chicken Caesar Salad Wrap
A comforting and versatile wrap filled with classic Caesar flavors, ideal for a quick dinner or light lunch.
Ingredients
Main 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
Cooking the Chicken
- Pat the chicken dry and season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for 4–6 minutes per side, until golden and cooked through.
Preparing the Chicken
- Let the chicken rest for 5 minutes, then slice into thin strips or chop into bite-sized pieces.
Tossing the Salad
- In a large bowl, combine chopped romaine, grated Parmesan, crushed croutons, a squeeze of lemon, and Caesar dressing.
- Toss gently so every leaf is lightly coated.
Assembling the Wrap
- Lay out a tortilla, pile on a generous handful of the chopped Caesar salad, then add a portion of the sliced chicken.
- Fold the sides and roll tightly. For a crunchier edge, toast the wrapped seam-down in a hot skillet for 1 minute per side.
Serving
- Slice in half on the bias and serve warm or at room temperature.
Notes
For added texture, swap croutons for toasted almonds or pepitas. For a vegetarian option, substitute grilled tempeh or roasted chickpeas, and use vegan Caesar dressing.