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Chicken Caesar Wrap

Chicken Caesar Wraps with crisp romaine, juicy grilled chicken, and a creamy homemade Caesar dressing wrapped in soft flour tortillas. The romaine gets tossed until evenly coated, then you assemble and roll for a portable lunch with plenty of Parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 boneless, skinless chicken breasts Cutting not required; cook whole breasts then slice.
  • 2 tbsp olive oil
  • 0.375 tsp kosher salt
  • 0.125 tsp black pepper
Wraps and salad
  • 4 flour tortillas
  • 4 cup chopped romaine lettuce
  • 0.5 cup grated Parmesan
Homemade Caesar dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets, minced Or use anchovy paste: 1 tsp.
  • 1 clove garlic, minced

Equipment

  • 1 cast iron skillet

Method
 

Season and grill the chicken
  1. Season the chicken breasts with olive oil, 3/4 tsp kosher salt divided (use half), and 1/4 tsp black pepper divided (use half). Make sure both sides are coated and let sit while you heat the grill pan.
  2. Heat a grill pan over medium-high heat, then cook the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F. Let it rest for 2–3 minutes, then slice.
Make the Caesar dressing
  1. Whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovy fillets, garlic, and the remaining salt and pepper to make the dressing. Whisk until smooth and well combined.
Assemble the wraps
  1. Toss the romaine lettuce with Caesar dressing and grated Parmesan until evenly coated. Keep tossing until every leaf looks glossy.
  2. Divide the dressed romaine and sliced chicken among the flour tortillas. Place filling in the center so it rolls up easily.
  3. Roll tightly, tucking in the sides, and slice in half before serving. Serve immediately or wrap tightly for meal prep.

Notes

Pro tip: Slice the chicken after a short rest so juices stay in the meat and the wraps stay neat. Refrigerate assembled wraps in an airtight container for up to 3 days; for best texture, store romaine and dressing together and assemble fresh if possible. Freezing is not recommended because lettuce texture will soften. For a lighter option, use Greek yogurt instead of half the mayonnaise (replace 1/2 cup mayo with 1/2 cup thick plain Greek yogurt).