Caesar Wrap Recipe

Season & Cook Chicken

If using chicken: Pat 1 lb chicken breasts dry and slice horizontally into two thinner cutlets if thick. Toss with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp ground black pepper and 1/4 tsp smoked paprika (optional). Heat a large skillet over medium-high heat. When hot, add the chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C) and the exterior is golden-browned. Transfer to a cutting board and let rest 5 minutes, then slice thinly into strips.

Vegetarian Option

If using grilled portobello: brush mushroom caps with olive oil, season with salt and pepper, grill or pan-sear 3–4 minutes per side and slice. If using chickpeas: drain and pat dry, toss with 1/2 tsp olive oil, pinch of salt and pepper, and warm in a skillet 3–4 minutes to heat through and slightly crisp.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1/2 tsp anchovy paste (if using). Add 1 minced garlic clove and 2 tbsp freshly grated Parmesan. Whisk until smooth.

Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 2 tbsp water (a teaspoon at a time) until it reaches a pourable consistency for tossing.

Warm the 4 large flour tortillas for 10–15 seconds per side in a dry skillet or 15–20 seconds in a microwave (covered with a damp paper towel) to make them pliable.

Place a warmed tortilla flat on your work surface. Spoon about 2–3 tbsp of Caesar dressing down the center of the tortilla, leaving room at the edges.

Top the dressing with 1 1/2 cups chopped Romaine lettuce (divide evenly among 4 tortillas), about 2–3 oz sliced cooked chicken (or 1/4 cup grilled portobello / chickpeas), 1–2 tbsp grated Parmesan, and a few halved cherry tomatoes if using. Sprinkle roughly 1/4 cup crushed croutons over the filling for crunch.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom to form a wrap. Repeat with remaining tortillas and fillings.

If desired, lightly toast the assembled wrap seam-side down in a skillet over medium heat 1–2 minutes per side to seal and crisp the tortilla.

Cut each wrap in half on a diagonal. Sprinkle extra grated Parmesan and freshly ground black pepper to taste before serving.

Serve immediately while chicken is warm and tortilla is crisp. These wraps are best eaten the day they are made.

To store: wrap tightly in plastic wrap or foil and refrigerate up to 24 hours. If making ahead, keep dressing separate and add just before serving to preserve crispness.