Grilled Chicken Caesar Wrap Recipe

Prepare and marinate chicken

Pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2-inch thickness. In a bowl mix 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp salt and 1 tsp black pepper. Add the chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Grill the chicken

Preheat a grill or heavy skillet over medium-high heat and brush with a little oil. Grill the chicken 4–6 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into strips roughly 1/2-inch thick.

In a small bowl whisk together 1 tbs mayonnaise, 2 tbs plain Greek yogurt, 2 tbs grated Parmesan, 1 tsp anchovy paste, 1/2 tsp minced garlic, 1 tbs lemon juice, 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper. Add up to 1 tbs water to achieve a pourable consistency. Taste and adjust salt/pepper or lemon as needed.

Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable. Lay one tortilla flat and spread about 1 to 1 1/2 tbs of the Caesar dressing down the center of each tortilla.

Top the dressed strip with 1 cup chopped Romaine, a quarter of the sliced grilled chicken, about 2 tbs grated Parmesan, and 1/4 cup crushed croutons. Drizzle an additional small amount of dressing over the filling if desired.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas and ingredients to make 4 wraps.

Optional finishing: Brush the outside of each wrap lightly with 1/4 tbs olive oil or melted butter and toast in a skillet or panini press over medium heat 1–2 minutes per side until golden and warmed through. Slice each wrap in half on the diagonal and serve immediately.