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Chicken Caesar Wrap

A quick and comforting chicken Caesar wrap filled with seasoned chicken, crisp romaine, and creamy dressing, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless skinless chicken breasts or thighs Juicy, easy to slice.
  • 1 tablespoon Olive oil For searing; brings warmth and depth.
  • Kosher salt and black pepper To season simply and well.
For the Wrap
  • 2-3 cups Romaine lettuce (chopped) Crisp and refreshing.
  • 1/2 cup Parmesan cheese (grated) Classic salty, nutty bite.
  • 1/3 cup Caesar dressing Creamy, garlicky.
  • 1 clove Garlic (minced) Bright and aromatic.
  • 1 tablespoon Lemon juice Adds brightness and balances richness.
  • 4 large Tortillas or wraps Whole wheat or spinach wraps work great.
  • Croutons or toasted breadcrumbs (optional) For extra crunch.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, and a pinch of garlic powder.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear the chicken 4–5 minutes per side until golden and cooked through (internal temperature 165°F).
  4. Let the chicken rest for 5 minutes, then slice into thin strips.
Assembly
  1. In a bowl, toss chopped romaine with Caesar dressing, lemon juice, and grated Parmesan. Add croutons if desired.
  2. Lay out a tortilla, spoon a generous layer of the dressed romaine down the center, top with sliced chicken, and sprinkle extra Parmesan.
  3. Fold the sides in, then roll tightly from the bottom to form a neat wrap.
  4. Slice in half on the diagonal for a pretty presentation.
Optional Grilling
  1. If you prefer a warm, melty wrap, grill briefly on a panini press or skillet until the outside is golden.

Notes

Make-ahead: Toss the lettuce with dressing right before assembling to avoid sogginess; keep components separate in airtight containers for up to 2 days. Wraps stay well refrigerated for 24 hours if stored tightly in foil or plastic wrap.