Chicken Caesar Wrap Recipe

Prepare and season chicken

Pound each chicken breast to an even thickness (about 1/2 inch) or slice horizontally to make cutlets. Pat dry, then rub both sides with 1 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper.

Grill or pan-sear chicken

Preheat a grill or large skillet (medium-high). When hot, grill or sear the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into thin strips.

Prepare lettuce and cheese

While chicken cooks, chop washed romaine into bite-sized pieces and grate Parmesan if not pre-grated. Toss lettuce with about 3/4 of the prepared Caesar dressing (see dressing section) until lightly coated. Reserve a little dressing for finishing or serving.

Assemble wraps

Lay a tortilla flat. In the center, place 1 cup dressed romaine, a quarter of the sliced chicken, and 1/4 cup grated Parmesan. Spoon an additional 1/2–1 tbs dressing over the chicken if desired. Fold the sides over the filling, then roll tightly from the bottom to form a secure wrap. Repeat for remaining tortillas.

Make the dressing by whisking together 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, 1 minced garlic clove, 1/2 tsp anchovy paste (if using), and 1/4 tsp freshly ground black pepper until smooth and emulsified. Taste and adjust salt or lemon as needed. Chill briefly if time allows.

Grill the wrapped tortillas

Heat a skillet or griddle over medium heat and brush with melted butter or 1 tbs olive oil. Place each wrap seam-side down and cook 2–3 minutes until golden brown, then flip and cook another 1–2 minutes to crisp both sides and warm through. Press gently with a spatula for an even grill mark and seal.

Serve

Cut each wrap in half on a diagonal. Serve immediately with remaining dressing on the side for dipping and extra Parmesan if desired.