Grilled Chicken Caesar Wrap Recipe

Pound and season

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp black pepper and 1/2 tsp salt. Rub mixture evenly over both sides of the chicken breasts.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 205°C) or heat a heavy skillet or grill pan over medium-high heat and brush with a little oil to prevent sticking.

Grill chicken

Place chicken on the hot grill or skillet. Cook 4-6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Do not overcook. Remove chicken and let rest on a cutting board for 5 minutes, then slice into 1/4-inch strips.

While the chicken cooks, wash and spin or pat dry the romaine lettuce. Chop into bite-size pieces. Core and dice or slice the tomato. Thinly slice the red onion. Measure out 1/2 cup shredded Parmesan cheese. Season lettuce and tomato lightly with the reserved salt and 1 tsp black pepper if desired.

If using bottled dressing, transfer 3/4 cup to a bowl and whisk in 1 tbs fresh lemon juice and 1/2 tsp Worcestershire sauce (optional) to brighten the flavor. Taste and adjust—add a pinch of salt or more lemon if needed.

Warm the tortillas briefly: place on the grill or in a dry skillet 10-20 seconds per side until pliable but not browned. Lay each tortilla flat on a clean surface.

Spread about 3 tablespoons (roughly 45 ml) of the Caesar dressing down the center third of each warmed tortilla, leaving a 1-inch border at the edges.

Divide the chopped romaine (about 1 cup per wrap), sliced tomato (about 2-3 slices or 1/4 of the tomato), and a few thin slices of red onion evenly among the four tortillas, placing them on top of the dressing.

Top each with 4-5 slices of the grilled chicken (about 3 to 4 oz chicken per wrap) and sprinkle about 2 tablespoons of shredded Parmesan on each. If using croutons, sprinkle roughly 2 tablespoons per wrap for extra crunch.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap. Place seam-side down. If desired, toast the assembled wrap in a skillet or sandwich press 1-2 minutes per side to seal and warm through.

Slice each wrap in half on the diagonal and serve immediately with extra Caesar dressing on the side for dipping.