Chicken Caesar Wrap Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika.

Grilled chicken method

Heat a grill pan or outdoor grill to medium-high and brush with 1 tbs olive oil. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice into 1/2-inch strips.

Crispy chicken method

Set up 3 shallow bowls: flour, beaten egg, and breadcrumbs. Heat 1 cup vegetable oil in a large skillet over medium-high. Dredge seasoned chicken in flour, shake off excess, dip in egg, then press into breadcrumbs. Fry 3–4 minutes per side until golden and cooked through (internal 165°F/74°C). Transfer to a wire rack or paper towel to drain, then slice into strips.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp Dijon, 1/2 tsp Worcestershire, 1/4 tsp black pepper and 1/4 tsp salt until smooth and creamy. Taste and adjust seasoning; add more lemon for brightness or more anchovy for savoriness. Chill until assembly.

Bake or fry fries

If using frozen fries: spread on a baking sheet, toss with 2 tbsp vegetable oil and 1 tsp salt, bake per package at 425°F (220°C) for 18–25 minutes until golden, turning halfway. If using fresh fries: toss cut potatoes with oil and salt and bake similarly, or deep-fry in oil to 350°F (175°C) until crisp (4–6 minutes). Keep warm.

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

On each tortilla, spread about 2 tbsp of the Caesar dressing in a center strip.

Divide romaine lettuce evenly among the 4 tortillas (about 1.5 cups per wrap). Top with tomato slices (about 1/2 tomato per wrap), shredded cheddar (1/4 cup per wrap) and sliced chicken strips (about 1/2 chicken breast per wrap if using 2 breasts total).

Drizzle an additional 1–2 tbsp Caesar dressing over the fillings and sprinkle with 1 tbsp grated Parmesan divided among wraps, if using.

Fold the bottom edge up over the filling, then fold in the sides and roll tightly to form a wrap. If desired, sear the seam side down in a hot skillet 1 minute to seal and add light browning.

Slice each wrap in half on the diagonal and serve immediately with hot fries and lemon wedges on the side. Garnish fries and wraps with chopped parsley if desired.