Chicken Caesar Wrap
This chicken Caesar wrap is everything great about a Caesar salad, made hand-held — juicy seasoned chicken, crunchy romaine, real Parmesan and a creamy homemade Caesar dressing, all rolled into a soft tortilla. Lunch will never be boring again.
Caesar fan? Do not miss our reader-favorite Crispy Chicken Caesar Sandwich and the weeknight hit Chicken Bacon Ranch Tacos.
Why This Recipe Works
- Homemade dressing in 2 minutes — Greek yogurt keeps it lighter and tangier than bottled.
- Dress the salad, not the wrap — tossed romaine means flavor in every bite, no dry patches.
- Warm tortillas roll clean — 20 seconds of heat stops the cracking and tearing.
- Meal-prep friendly — components hold for days; roll fresh in 2 minutes.
Ingredients
Chicken breasts, romaine, Parmesan and big flour tortillas, plus a six-ingredient Caesar dressing. Crushed croutons inside are optional but bring the classic Caesar crunch.
(The full ingredient list with US and metric amounts is in the recipe card below.)
How to Make a Chicken Caesar Wrap
- Season and cook the chicken; rest and slice.
- Whisk the Caesar dressing; toss the romaine and Parmesan in it.
- Fill warmed tortillas with salad and chicken.
- Roll burrito-style, toast if you like, and slice diagonally.
Tips for the Best Caesar Wraps
- Dry the romaine thoroughly — wet lettuce makes soggy wraps.
- Slice the chicken on a diagonal so it layers flat and even.
- Do not overfill — a wrap you can close beats a wrap that bursts.
- Toast seam-side down to seal and add a golden finish.
Storage
Store the chicken, dressing and chopped romaine separately in the fridge for up to 3 days and roll wraps fresh. Assembled wraps keep 1 day wrapped in foil, but the lettuce softens — fresh is best.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes — shred or slice about 3 cups. It is the fastest weeknight version.
Can I use bottled Caesar dressing?
Of course. The homemade yogurt version is lighter and fresher, but bottled works in a pinch.
How do I make it low-carb?
Use large lettuce leaves or a low-carb tortilla and skip the croutons.
Can I grill the finished wrap?
Yes — 1 to 2 minutes per side in a dry skillet or panini press gives a crisp, sealed wrap.
Chicken Caesar Wrap
Course: LunchCuisine: American4
wraps15
minutes10
minutes420
kcal25
minutesJuicy seasoned chicken, crisp romaine, shaved Parmesan and creamy homemade Caesar dressing rolled into a soft flour tortilla. A fresh, protein-packed wrap that works for lunch, light dinners and meal prep.
Ingredients
1 pound (450 g) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup (120 g) plain Greek yogurt (or mayonnaise)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 small clove garlic, grated
2 tablespoons grated Parmesan, plus 1/2 cup (50 g) shaved Parmesan for the wraps
1 teaspoon Worcestershire sauce
3 cups (150 g) chopped romaine lettuce
4 large flour tortillas (burrito size)
1/2 cup (30 g) crushed croutons (optional crunch)
Directions
- Season the chicken with the garlic powder, Italian seasoning, salt and pepper. Cook in the olive oil over medium-high heat for 6 to 7 minutes per side until cooked through (165°F / 74°C). Rest 5 minutes, then slice.
- Whisk the Greek yogurt, lemon juice, Dijon, grated garlic, grated Parmesan and Worcestershire into the Caesar dressing; thin with a splash of milk if needed and season to taste.
- Toss the romaine with the dressing and half the shaved Parmesan.
- Warm the tortillas for 20 seconds so they bend without cracking.
- Fill each tortilla with the dressed romaine, sliced chicken, remaining Parmesan and croutons if using.
- Fold in the sides, roll up tightly burrito-style, and slice in half diagonally to serve. For a warm, crisp finish, toast seam-side down in a dry skillet for 1 to 2 minutes.
Notes
- Nutrition (estimated per wrap): 420 kcal, protein 34 g, carbohydrates 32 g, fat 17 g, saturated fat 4 g, sugar 3 g, fiber 3 g, sodium 780 mg.
