Description
This Chicken Caesar Wrap recipe combines tender, seasoned chicken breast with crisp romaine lettuce, tangy Caesar dressing, cherry tomatoes, crunchy croutons, and Parmesan cheese, all wrapped in a soft, large tortilla for a satisfying and easy-to-make lunch or dinner option. Perfectly balanced with robust flavors and a variety of textures, this wrap is a delicious handheld meal that can be enjoyed fresh or stored briefly for later.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds), butterflied or cutlets
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil
Wrap Filling
- 1 burrito size tortilla (at least 10-inch)
- 1/2 cup chopped cooked chicken (from prepared chicken breasts)
- 1 cup chopped romaine lettuce (washed and dried thoroughly)
- 2 to 3 tablespoons Caesar dressing (homemade or purchased)
- 2 cherry tomatoes (about 1/8 cup), minced and drained
- 1/4 cup croutons
- 1 tablespoon shredded or grated Parmesan cheese
- Fresh ground black pepper, to taste
Instructions
- Prepare the Chicken: Pat chicken breasts dry with a paper towel and butterfly them by slicing horizontally if not already done. Season both sides with kosher salt, then mix garlic powder, onion powder, smoked paprika, grated Parmesan, and black pepper in a bowl. Sprinkle the spice mixture evenly over both sides of the chicken. Heat olive oil in a large nonstick or cast iron skillet over medium-high heat. Cook the chicken for 3 to 5 minutes on each side until browned and cooked through (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes, then slice into strips or pieces.
- Make the Dressing: Prepare homemade Caesar dressing or select a good-quality purchased dressing, ensuring it is ready to use.
- Assemble the Wrap: In a bowl, combine 1/2 cup of the chopped cooked chicken, 1 cup chopped romaine lettuce, 2 to 3 tablespoons Caesar dressing, minced cherry tomatoes, croutons, and 1 tablespoon Parmesan cheese. Toss gently to coat all ingredients evenly.
- Wrap the Filling: Place the filling in the center of a large tortilla, leaving about a 1-inch border around the edges. Fold in the sides of the tortilla, then roll it up burrito-style from the bottom to the top. Slice the wrap diagonally in half for easy serving.
- Serve or Store: Serve immediately to enjoy optimal freshness and texture. If storing, wrap the wrap tightly in parchment or wax paper and refrigerate for a few hours. Avoid plastic wrap to prevent sogginess.
Notes
- Butterflying the chicken breasts helps them cook evenly and faster.
- Make sure to dry the romaine lettuce thoroughly to prevent the wrap from becoming soggy.
- Using a large tortilla (10-inch or larger) is essential for properly containing the filling and rolling the wrap securely.
- Allowing the cooked chicken to rest before slicing ensures juicier, more tender pieces.
- Wraps can be stored refrigerated for up to 4 hours; avoid plastic wrap to maintain wrap texture.
- Feel free to use leftover cooked chicken if short on time.
