Garlic & Herb Chicken Caesar Wrap Recipe

Prep and Marinate

Pound the chicken breasts to an even thickness (about 0.5–0.75 inch) or slice each breast horizontally into 2 cutlets. In a shallow bowl, whisk together 2 tbs olive oil, 3 minced garlic cloves, 2 tbs chopped parsley, 1 tbs thyme, 1 tbs lemon juice, 3 tsp salt and 1 tsp black pepper. Add the chicken, coat well, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook Chicken

Heat a large skillet over medium-high heat. Add a drizzle of olive oil if skillet is dry. Remove chicken from marinade and shake off excess. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden with a light crust. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In a medium bowl, combine 1 cup mayonnaise, 1 tbs grated Parmesan, 1 tsp anchovy paste (or mashed anchovies), 1 tsp Dijon, 1 minced garlic clove, 1 tbs lemon juice, 1 tsp Worcestershire, 1/2 tsp black pepper and 1/4 tsp salt. Whisk until smooth and taste; adjust salt, lemon or anchovy to preference. Chill in the fridge while chicken cooks so flavors meld.

Warm the tortillas: heat a large skillet over medium heat, brush lightly with olive oil or melt a little butter. Warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep warm wrapped in a clean towel.

Assemble the wraps: lay a warm tortilla flat. Spread about 2–3 tbs of Caesar dressing down the center of each tortilla. Layer 1.5 cups chopped Romaine, a few halved cherry tomatoes (about 1/4 cup), 2–3 tbs grated or shaved Parmesan, and a generous portion of sliced garlic-herb chicken (about 4 oz / one-quarter of the cooked chicken). Drizzle an extra 1 tbs dressing over the chicken if desired. Season with a little extra black pepper.

Fold and finish: fold the bottom edge up over the filling, fold in the sides, then roll tightly to form a wrap. If you like, return the filled wrap to the skillet seam-side down and press lightly for 1–2 minutes to seal and create a light crust. Slice each wrap in half on the diagonal and serve immediately.