Chicken Caesar Wrap Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) for even cooking.

Season

Rub both sides of the chicken with 2 tbs olive oil, garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

Cook

Heat a large skillet over medium-high heat. When hot, add a drizzle (about 1 tsp) of oil and place the chicken. Cook 4-6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and exterior is golden-brown. Alternatively, grill over medium-high heat for similar timing.

Rest & Slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips.

In a medium bowl combine 1 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, 1 minced garlic clove, 1 tbs freshly grated Parmesan, and 1 tsp black pepper.

Whisk until smooth and well combined. Taste and adjust seasoning — add a pinch of salt if needed or more lemon for brightness. If dressing is too thick, whisk in 1-2 tbs water to reach desired consistency.

Warm the large flour tortillas briefly in a dry skillet over medium heat (about 10–20 seconds per side) or in the microwave wrapped in a damp paper towel for 15 seconds so they become pliable.

In a large bowl combine 6 cups chopped Romaine, 1 cup finely grated Parmesan, and 1 cup crushed croutons (if using). Add about 3/4 cup of the prepared Caesar dressing and toss gently to coat. Reserve extra dressing for serving.

Place a warmed tortilla on a flat surface. Spoon about 1/4 of the dressed salad onto the lower third of the tortilla. Top with one quarter of the sliced chicken (about 1/2 breast worth) and a little extra grated Parmesan if desired.

Fold the sides of the tortilla inward, then tightly roll from the bottom up to enclose the filling. If desired, grill the wrapped seam-side down in a skillet for 1–2 minutes per side to seal and warm through.

Repeat to make 4 wraps. Slice each wrap in half on the diagonal and serve immediately with extra dressing on the side.