Chicken Caesar Wrap Recipe

Prepare and season chicken

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness. In a small bowl mix 1 tbsp olive oil, 1 tsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper. Brush or rub mixture over both sides of the chicken.

Cook bacon

In a medium skillet over medium heat, cook 4 bacon strips until crispy, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain, then roughly chop or crumble when cool.

Grill or sear chicken

Heat a grill pan or skillet over medium-high heat and add a light drizzle of oil if needed. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Combine dressing

In a small bowl whisk together 1/2 cup Caesar dressing, 1/2 tsp Dijon, 1/4 tsp Worcestershire sauce, and 1 tsp lemon juice until smooth and slightly brightened.

Toss lettuce

Place 3 cups chopped romaine in a medium bowl. Add about 3–4 tablespoons of the prepared dressing and toss until lightly and evenly coated. Add more dressing to taste but keep mixture slightly drier than fully saturated so the wrap won't be soggy.

Warm tortillas

Heat a large skillet over medium-low and add 1 tsp butter or a light brush of olive oil. Warm each flour tortilla 20–30 seconds per side until pliable and lightly browned in spots. Keep warm under a clean towel.

Assemble wraps

Lay a warm tortilla flat. In the center place half the dressed romaine (about 1.5 cups), half the sliced chicken, and half the chopped bacon. Sprinkle with 1/4 cup grated/shaved Parmesan and a pinch (about 1/8–1/4 tsp) freshly ground black pepper. Drizzle an additional 1–2 tsp dressing over the filling if desired.

Fold and serve

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Repeat with the second tortilla. If you like a warm, pressed wrap, place assembled wraps seam-side down in a hot skillet or panini press for 1–2 minutes per side until golden and sealed. Slice in half on the diagonal and serve immediately.