Caesar Chicken Salad Wrap

My cousin showed up one Saturday with a bag of tortillas and a rotisserie chicken, insisting we could make lunch in ten minutes. I was skeptical until she tossed together what turned into these wraps. The crunch of romaine against tender chicken, all wrapped tight enough to eat with one hand while we sat on the porch, changed how I thought about weekday lunches. Now I keep tortillas stocked just for days when I need something quick but still want to feel like I actually cooked.

I made these for a book club meeting once, slicing them into little pinwheels instead of halves. Everyone kept asking for the recipe, and I had to admit it was just Caesar salad rolled up. Sometimes the simplest ideas are the ones people remember. One friend started bringing them to her kids' soccer games, and now half the team asks for them instead of the usual snacks.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and slice beautifully, but if they're thick, pound them to an even thickness so they cook through without drying out.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasonings cling to the surface.
• Salt, black pepper, and garlic powder: A simple trio that seasons without overpowering the Caesar flavors waiting inside the wrap.
• Romaine lettuce: The sturdy leaves hold up to dressing better than softer greens and give you that satisfying crunch.
• Caesar dressing: Use a good quality store bought one or make your own if you have the time, it's the glue that holds all these flavors together.
• Parmesan cheese: Freshly grated makes a difference here, the pre shredded stuff doesn't melt into the dressing the same way.
• Croutons: They add a toasted, garlicky crunch that keeps the wrap from feeling too soft.
• Large flour tortillas: Go for the 10 inch size so you have enough surface area to wrap everything up without it bursting open.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium high heat. Brush the chicken breasts with olive oil and season both sides with salt, pepper, and garlic powder so every bite has flavor.

Grill the chicken:

Place the chicken on the grill and cook for 5 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing thinly so the juices stay inside.

Toss the salad:

In a large bowl, combine the chopped romaine, Caesar dressing, parmesan, and croutons. Toss everything until the leaves are evenly coated and the croutons start to soak up a little dressing.

Assemble the wraps:

Lay out your tortillas and divide the Caesar salad mixture evenly among them, placing it in the center. Top each with sliced grilled chicken.

Roll them up:

Fold in the sides of each tortilla, then roll up tightly from the bottom to form a secure wrap. Slice in half if you want, then serve right away while everything is still crisp.

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The first time I packed these for a picnic, I wrapped them in parchment paper and tied them with kitchen twine. It felt a little fancy for a casual lunch, but it kept everything together and made them easy to hand out. My friend still asks me to make them every time we plan an outdoor meal. There's something about eating a well made wrap outside that just feels right.

Making It Your Own

I started adding crispy bacon bits after a particularly good BLT reminded me how well bacon and Caesar flavors get along. You can also toss in halved cherry tomatoes for a pop of color and sweetness, or swap the chicken for grilled shrimp if you're in the mood for something lighter. One friend uses tofu she marinates in a little garlic and lemon, and it works surprisingly well.

Storing and Serving

These wraps are best eaten right after you roll them, but if you need to make them ahead, keep the components separate until you're ready to assemble. The chicken can be grilled the night before and stored in the fridge, and the salad can be prepped without the dressing. When you're ready, toss everything together and wrap. They'll hold for about an hour wrapped tightly in foil, but after that the tortilla starts to get soggy.

What to Serve Alongside

I usually keep it simple with a handful of kettle cooked chips or some fresh fruit on the side. If I'm feeling a little more ambitious, a cold pasta salad with lemon and herbs rounds out the plate nicely. A crisp Sauvignon Blanc is lovely if you're sitting down for a longer meal, but sparkling water with a squeeze of lemon works just as well on a busy afternoon.

• Try serving with sweet potato fries for a slightly indulgent pairing.
• A simple cucumber and tomato salad adds freshness without competing with the Caesar flavors.
• If you're feeding a crowd, set up a wrap bar and let everyone build their own.

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These wraps have become my go to whenever I need something that feels like more than a sandwich but doesn't require much effort. They're proof that a few good ingredients and a little attention can turn into something you'll want to make over and over.

Recipe FAQs

→ How do I keep the chicken moist when grilling?

Don't skip the resting period—let grilled chicken rest for 5 minutes after cooking. This allows juices to redistribute throughout the meat. Also, avoid pressing down on the chicken while grilling, as this squeezes out moisture.

→ Can I make this wrap ahead of time?

Assemble wraps up to 2 hours before serving. Store in an airtight container or wrap in foil. However, avoid preparing too far in advance, as the tortilla may become soggy from dressing moisture.

→ What are good substitutions for store-bought Caesar dressing?

Make homemade Caesar dressing with mayo, lemon juice, garlic, Worcestershire sauce, and anchovy paste for authentic flavor. For a lighter version, use Greek yogurt as the base instead of mayo.

→ Can I use a stovetop pan instead of a grill?

Yes, a grill pan or cast-iron skillet works perfectly. Heat over medium-high heat and cook chicken for the same 5-7 minutes per side. You'll get nice sear marks similar to outdoor grilling.

→ How should I slice the chicken for even cooking?

Pat chicken breasts dry before seasoning. If they're thick, gently pound them to even thickness (about ¾ inch). This ensures they cook uniformly and finish at the same time.

→ What tortillas work best for this wrap?

Large 10-inch flour tortillas are ideal for holding all the filling without tearing. Warm them briefly before assembling to make them more pliable and easier to roll without cracking.