Chicken Caesar Wrap Recipe

Make the dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 minced garlic clove, and 1/2 tsp anchovy paste (if using). Whisk to combine.

Slowly drizzle in 1 tbsp olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with more lemon or seasoning if needed. Refrigerate until assembly (can be made up to 2 days ahead).

Prepare chicken and produce

If chicken is not cooked, poach, grill, or roast 2 boneless chicken breasts (about 12–14 oz raw total) until internal temperature reaches 165°F / 74°C. Let rest, then shred or slice into bite-sized pieces to equal about 2 cups. Wash and spin dry Romaine, then chop to yield 4 cups. Slice red onion thinly and halve cherry tomatoes.

In a large bowl, combine the chopped Romaine, shredded chicken, halved cherry tomatoes (1 cup), thinly sliced red onion (1/2 cup), 1/2 cup grated Parmesan, and 1 cup lightly crushed croutons.

Dress the filling

Add about 3/4 cup of the prepared Caesar dressing to the salad mixture and toss gently until evenly coated. Reserve extra dressing on the side for people who want more. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Warm tortillas

Heat a large skillet over medium heat. Add 1 tbsp butter or a little oil and warm each flour tortilla 20–30 seconds per side until pliable and lightly golden. Alternately, microwave tortillas covered with a damp paper towel for 15–20 seconds.

Place a warmed tortilla flat on a work surface. Spoon about 1/4 of the dressed filling (roughly 1 to 1 1/4 cups) down the center of each tortilla, leaving about 2 inches clear at the top and bottom. Sprinkle each with about 1 tbsp extra grated Parmesan if desired.

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Repeat with remaining tortillas and filling.

Serve

Cut each wrap in half on a diagonal. Serve immediately with extra Caesar dressing on the side and lemon wedges, if using. For an extra crisp exterior, place assembled wraps seam-side down in a hot skillet and grill 1–2 minutes per side until golden and pressed.