Chicken Caesar Wrap Recipe

Prep the chicken

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness for even cooking. Pat dry with paper towels.

In a small bowl, combine 1 tbsp olive oil, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of the chicken breasts and let rest 10 minutes at room temperature.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips.

In a medium bowl, mash the minced anchovy fillets (or combine anchovy paste) with the minced garlic to form a paste.

Add 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 1 tbsp olive oil. Whisk until smooth and emulsified.

Season with 1/4 tsp freshly ground black pepper and salt to taste. If the dressing is too thick, thin with 1–2 tsp water or more lemon juice to desired consistency. Chill until assembly.

Toss 4 cups chopped romaine with about 1/2 to 3/4 cup of the prepared Caesar dressing in a bowl until evenly coated. Adjust dressing amount to taste.

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

To assemble each wrap: lay one warmed spinach tortilla on a work surface. In the center, place about 1 cup dressed romaine, 4–5 slices of grilled chicken (about 3–4 oz), 3 tablespoons shaved Parmesan, and 1/4 cup crunchy croutons.

Drizzle a little extra dressing over the filling if desired (about 1 tsp). Fold the bottom edge up over the filling, fold both sides in, then roll tightly to close. Repeat for remaining tortillas.

Cut each wrap in half on a diagonal and serve immediately with optional lemon wedge on the side. If making ahead, keep tightly wrapped and add croutons just before serving to preserve crunch.