Grilled Chicken Caesar Wrap Recipe

Pound and season

If chicken breasts are uneven in thickness, place each between plastic wrap and gently pound to an even 1/2-inch thickness. Pat dry with paper towels.

In a small bowl, whisk together olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Rub the mixture evenly over both sides of the chicken breasts and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.

Grill the chicken 4–5 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has good grill marks. Remove from the heat and let rest 5 minutes before slicing thinly against the grain into 1/4-inch strips.

While the chicken rests, prepare the vegetables: core and dice the tomato into 1/2-inch pieces. Peel (if desired) and thinly slice the cucumber into half-moons. Chop or tear the romaine into bite-sized pieces and place in a large bowl.

Add the diced tomato, sliced cucumber, grated Parmesan (reserve 2 tablespoons for garnish), and crushed croutons to the bowl with the romaine.

Pour about 3/4 cup Caesar dressing over the salad mixture (start with 1/2 cup and add more to taste if preferred). Toss gently to coat all ingredients evenly. Season with the 1/4 tsp freshly ground black pepper and adjust salt if needed (remember the Parmesan and dressing are salty).

Warm the flour tortillas for easier rolling: heat a dry skillet over medium for 20–30 seconds per side or wrap in a damp towel and microwave for 15–20 seconds until pliable.

Lay a warm tortilla flat. Spoon approximately 1/2 cup of the dressed salad mixture down the center of each tortilla, leaving 1.5 inches clear at the top and bottom. Place a quarter of the sliced grilled chicken strips on top of the salad in each wrap. Sprinkle with a little of the reserved Parmesan and a few extra crushed croutons for crunch if desired.

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

Optional: For a warm, sealed finish, place each wrap seam-side down in a skillet over medium heat and grill 1–2 minutes per side until lightly golden and tightened. Slice each wrap in half on the diagonal.

Serve immediately with lemon wedges on the side to squeeze over the chicken/lettuce and extra grated Parmesan if desired.

Make-ahead: Grill chicken up to 2 days ahead and store sliced in an airtight container. Keep dressing separate until assembly if you want the croutons to remain crunchy.