Chicken Caesar Wrap Recipe
Flour Tortilla, Grilled Chicken, Parmesan, Romaine, Caesar Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wrap & Assembly
Grilled Chicken
Caesar Dressing
Method
Grilled Chicken
- 1
Prepare chicken
Pound the chicken breasts to an even thickness (about 3/4 inch) or slice in half horizontally to make cutlets. Pat dry with paper towels.
- 2
Season
Rub both sides of the chicken with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Let rest 10 minutes at room temperature.
- 3
Grill or pan-sear
Heat a grill or large skillet over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Remove from heat and rest 5 minutes, then slice into 1/2-inch strips.
Caesar Dressing
- 4
Make dressing
In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon anchovy paste, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 finely minced garlic clove until smooth.
- 5
Finish dressing
Stir in 2 tablespoons freshly grated Parmesan and 1 teaspoon black pepper. Taste and adjust seasoning—add a pinch of salt or more lemon if desired. If you prefer a thinner dressing, whisk in 1–2 tablespoons cold water.
Wrap & Assembly
- 6
Prep lettuce and tortillas
Wash and thoroughly dry romaine, then chop or tear into bite-sized pieces to measure 6 cups. Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.
- 7
Assemble wraps
Lay one warmed tortilla flat. Spread about 2 tablespoons of Caesar dressing down the center of the tortilla, leaving 1–2 inches clear at the edges. Top with 1 1/2 cups chopped romaine, a quarter of the sliced grilled chicken, and 1/4 cup grated Parmesan. Add a twist of freshly ground black pepper. Repeat for remaining tortillas.
- 8