Chicken Caesar Salad Wrap

This handheld Chicken Caesar Salad Wrap turns the familiar Caesar salad into an easy-to-carry meal that stays crisp and full of flavor. Marinated chicken gets cooked until juicy, tossed with romaine lettuce, plenty of authentic Caesar dressing, and good Parmesan cheese—then all of it is rolled up in a warm flour tortilla. After countless lunch experiments, this wrap is the top pick at my house and even makes picky eaters happy.

I first tried wrapping up Caesar salad for my daughter during her picky eating phase. It made mornings so much simpler. Now these wraps make a weekly appearance, and no one ever complains about lunch repeat.

Ingredients

• One pound boneless chicken breasts: sliced for even cooking and flavor absorption
• Two teaspoons olive oil: gives the chicken a golden finish
• Three tablespoons olive oil: for the marinade keeps meat tender
• One tablespoon fresh lemon zest: brightens all the flavors
• Half teaspoon salt: for full seasoning
• Quarter teaspoon black pepper: adds subtle complexity
• One third cup Caesar dressing: for marinating adds deep flavor
• Two thirds cup Caesar dressing: for salad coating every bite
• Four burrito-sized flour tortillas: soft and pliable wraps are ideal
• One teaspoon garlic powder: for extra savory depth
• Half cup Parmesan cheese: shaved or grated for bold taste
• Four cups chopped romaine lettuce: packed to provide crispness

Step-by-Step Instructions

Create the Chicken Marinade:

Whisk together three tablespoons olive oil lemon zest salt black pepper and one third cup Caesar dressing in a bowl until well blended. Place chicken fillets in a dish or bag coat thoroughly with marinade massaging to ensure every part is covered. Chill for at least half an hour or up to four hours allowing deep flavor to develop.

Cook the Marinated Chicken:

Heat two teaspoons of olive oil in a heavy pan over medium high heat until shimmering. Remove chicken from marinade shaking off extra and lay flat in pan. Cook untouched for about eight minutes to achieve a golden crust then flip and continue cooking six to eight minutes more until the thickest part reaches one hundred sixty five degrees Fahrenheit. Set chicken aside for five minutes before slicing to keep it extra juicy.

Prepare the Caesar Salad Base:

While chicken rests place chopped romaine lettuce into a large bowl and blot dry with paper towels. Add remaining two thirds cup Caesar dressing garlic powder and half of the Parmesan. Toss well until lettuce is coated. Add sliced chicken and rest of the Parmesan then fold gently to combine.

Warm and Prepare Tortillas:

Warm each tortilla either in a hot dry skillet for fifteen seconds per side or in the microwave wrapped in a damp towel for up to fifteen seconds. This step keeps your wraps from tearing or cracking.

Assemble and Roll the Wraps:

Lay each tortilla flat and mound about one cup Caesar salad mixture in the center leaving a two inch border. Fold in left and right edges then bring the bottom up and over the filling. Roll forward tightly tucking sides as you go to form a neat wrap that holds together.

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Learning to use Caesar dressing as both a marinade and a mixer changed chicken wraps in my kitchen. My family raves every time and I love how the wraps stay satisfying without being heavy.

Smart Storage Solutions

Store finished wraps snugly in foil to keep them in shape and prevent tortillas from getting soggy. They last up to two days in the fridge for easy grab and go meals. If you want them for later in the week keep chicken and salad separate in airtight containers and assemble fresh for max crunch. Cooked chicken lasts three days and the Caesar salad base holds up for two.

Creative Ingredient Swaps

If you like dark meat grilled chicken thighs stay extra moist and give a richer taste in place of breasts. For less fat try Greek yogurt Caesar dressing or mix lemon juice and anchovy paste for a homemade twist. Swap in whole wheat or spinach tortillas or use lettuce leaves for a low carb trick. A sprinkle of crispy bacon or crushed croutons adds classic Caesar crunch.

Serving and Pairing Ideas

Serve these wraps as a meal on their own or with sides that let the flavors shine. Kettle chips add crunch fresh grapes balance out the salt and a bowl of simple soup turns it into a hearty dinner. For parties cut wraps in half and arrange as appetizers.

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Frequently Asked Questions About the Recipe

→ Can I use store-bought Caesar dressing?

Yes, store-bought dressing can be used though homemade enhances freshness and flavor control when marinating and mixing ingredients.

→ How long should I marinate the chicken?

Marinate for at least 30 minutes and up to 4 hours to allow the flavors to deeply infuse and tenderize the chicken.

→ How do I keep the wrap from becoming soggy?

Make sure to pat romaine lettuce dry after washing, cool the cooked chicken slightly before assembly, and wrap finished rolls tightly in foil.

→ Can these wraps be prepared ahead of time?

Yes, chicken and salad mixture can be prepped 1-2 days in advance; assemble wraps shortly before serving to maintain texture.

→ What type of Parmesan cheese works best?

Freshly shaved Parmesan offers the best texture and flavor, while grated Parmesan is a convenient alternative.

→ How do I achieve a tight wrap roll?

Warm tortillas to increase pliability, place filling in the center, fold the sides in, then fold the bottom edge up and tuck it under before rolling tightly forward.