Caesar Wrap Recipe
flour tortilla, romaine lettuce, cucumber, parmesan cheese, chicken, caesar dressing
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Ingredients
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Wrap assembly
Dressing & finishing
Cooking oil & seasoning (for warming chicken or tortillas if desired)
Method
Prep
Prepare vegetables and chicken
Wash and dry romaine lettuce thoroughly, then chop or tear into bite-sized pieces to measure 4 cups. Thinly slice or julienne cucumber to make 1 cup. If using leftover or rotisserie chicken, slice or shred enough to make 2 cups. If using cold chicken and you prefer it warm, proceed to warming step below.
Dressing & toss
Combine dressing
In a medium bowl, combine 3 tablespoons Caesar dressing with 1 teaspoon fresh lemon juice and 1/2 teaspoon anchovy paste if using. Stir until smooth. Taste and adjust: add more dressing for a saucier wrap or more lemon for brightness.
Assemble wraps
Warm tortillas briefly (optional) to make them more pliable: place each tortilla in a dry skillet over medium heat 15–20 seconds per side, or microwave covered with a damp paper towel for 15 seconds. Keep tortillas warm under a clean towel.
Lay one tortilla flat. Spoon about 1 cup of the dressed salad mixture down the center of the tortilla, leaving about 1.5 inches free at the edges. Sprinkle remaining Parmesan (about 1/4 cup) over the filling for extra cheesiness.
Fold the bottom edge of the tortilla up over the filling, fold in the left and right sides, then roll tightly to form a wrap. Repeat with remaining tortillas and filling.
If you prefer a toasted finish, heat a dry skillet over medium-low heat, place each wrap seam-side down and press gently with a spatula. Cook 1–2 minutes per side until golden and sealed.