Chicken Caesar Wrap Recipe

Make the dressing

In a medium bowl, combine mayonnaise, Greek yogurt, anchovy paste, Dijon mustard, lemon juice, minced garlic, and Worcestershire sauce. Whisk until smooth. While whisking, slowly drizzle in the extra-virgin olive oil to emulsify. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust lemon, salt, or anchovy for balance. Refrigerate for at least 15 minutes to let flavors meld.

Prep chicken

Pat the chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking. Rub both sides with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle of oil or place the chicken directly on a preheated grill. Cook the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Prepare lettuce and avocado

While the chicken rests, place the chopped Romaine in a large bowl. Halve, pit, and slice the avocados into thin slices or cubes. If you prefer a creamier element, mash half an avocado lightly with a fork.

Dress the salad

Add 3/4 of the prepared Caesar dressing to the Romaine and toss gently until the leaves are evenly coated (reserve remaining dressing for serving). Stir in the grated Parmesan and gently fold in the sliced or mashed avocado, taking care not to mash the slices unless desired.

Warm laffa

Warm the house laffa on a dry skillet or griddle over medium heat about 20–30 seconds per side until pliable and slightly toasted, or heat briefly in a 350°F (175°C) oven for 3–4 minutes. Keep warm covered with a clean towel.

Assemble wraps

Lay one warm laffa flat. Place about 2 cups of dressed Romaine toward the center, leaving 1–2 inches clear at the edges. Top with 1/4 of the sliced chicken, a generous sprinkle (about 1/4 cup) of toasted croutons (crushed if preferred), and about 3/4 tablespoon of extra grated Parmesan. Fold the bottom edge up over the filling, fold sides in, and roll tightly to form a wrap. Repeat for remaining laffa.

Finish & serve

Optionally, place each wrap seam-side down in a hot skillet and press gently for 30–45 seconds per side to seal and create light toasting. Slice each wrap in half on the bias. Serve immediately with reserved Caesar dressing for dipping, lemon wedges, and a sprinkle of chili flakes or extra Parmesan if desired.