Caesar Chicken Salad Wrap (Printable Version)

Fresh wrap with grilled chicken, crisp romaine, parmesan, and creamy Caesar dressing in a soft tortilla. Ready in 30 minutes.

# Ingredient List:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Caesar Salad

06 - 6 cups romaine lettuce, chopped
07 - 1/2 cup Caesar dressing
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1 cup croutons

→ Assembly

10 - 4 large flour tortillas, 10-inch diameter
11 - Freshly ground black pepper to taste

# Step-by-Step Instructions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine chopped romaine, Caesar dressing, parmesan cheese, and croutons. Toss until evenly coated.
04 - Lay out tortillas flat. Divide Caesar salad mixture evenly among tortillas, placing it in the center of each. Top with sliced grilled chicken.
05 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
06 - Slice wraps in half if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It feels like restaurant quality but comes together faster than waiting in a drive-thru line.
  • The crunch of romaine and croutons against tender chicken makes every bite texturally satisfying.
  • You can prep the components ahead and assemble wraps in under two minutes when hunger strikes.
  • It travels well in foil or parchment, making it a reliable pack-and-go lunch that actually tastes good cold.
02 -
  • If you skip resting the chicken and slice it immediately, all the juice runs out onto your cutting board instead of staying in the meat.
  • Warm your tortillas for 10 seconds in the microwave or a dry skillet so they fold without cracking down the middle.
  • Don't overdress the salad or the tortilla will get soggy within minutes, turning your wrap into a drippy mess.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and don't dry out on the edges.
  • Use a vegetable peeler to shave fresh parmesan over the salad for delicate, melt-in-your-mouth curls.
  • Toast your own croutons from day-old bread with olive oil and garlic for a fresher, more flavorful crunch.
  • If you're meal prepping, store the chicken and salad separately and only dress the greens right before assembling to keep everything crisp.
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