Chicken Bacon Caesar Wrap Recipe

Prep chicken

Pound each chicken breast to an even thickness of about 3/4 inch (use a meat mallet or rolling pin inside a zip-top bag) so they cook evenly. Pat dry with paper towels.

Season

Rub each breast with 1/2 tablespoon olive oil, then sprinkle evenly with salt, black pepper and garlic powder (about 1/2 tsp of each seasoning per breast).

Grill or pan-sear chicken

Preheat a grill or heavy skillet over medium-high heat. Cook the chicken 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board for 8–10 minutes to chill slightly.

Cook bacon

While chicken rests, in a skillet over medium heat cook bacon strips until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain and cool, then chop or slice into bite-sized pieces.

Slice chicken

Once slightly cooled (chilled to room temperature or refrigerated briefly if making ahead), slice chicken into 1/4-inch-thick slices against the grain.

Wash and dry romaine well (a salad spinner works best). Chop or tear into 1–2 inch pieces and place in a large bowl.

Add 3 tablespoons of Caesar dressing to the romaine and toss until evenly coated. Taste and add more dressing if desired (up to 1 tablespoon more per wrap). Mix in 1 tablespoon grated Parmesan into the lettuce for extra flavor.

Warm the flour tortillas briefly: place on a skillet over low heat for 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes. This makes them pliable for folding.

Lay one warmed tortilla flat. Spread about 3/4 tablespoon of Caesar dressing in the center lengthwise (reserve remaining dressing for additional taste). Place 1 cup of dressed romaine in a line down the center of the tortilla, leaving 1–1.5 inches free at each end.

Top the lettuce with about 4–5 slices of chilled grilled chicken (roughly 4–6 oz sliced chicken per wrap), 2 strips worth of chopped bacon (about 2 tablespoons), and sprinkle with 1/2 tablespoon extra grated Parmesan or a few shavings.

Fold: fold the bottom edge up over the filling, fold the sides in toward the center, then roll tightly away from you to form a wrap. If needed, secure with a toothpick or wrap in parchment/foil to hold shape.

Repeat assembly for remaining tortillas. Cut each wrap in half on the diagonal and serve immediately with an optional lemon wedge to squeeze over, or refrigerate wrapped for up to 24 hours (lettuce will soften over time).