Grilled Chicken Caesar Wrap Recipe

1. Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound to 1/2–3/4 inch thickness so they cook evenly.

2. Season

In a small bowl, combine kosher salt, black pepper, and garlic powder. Rub the olive oil over both sides of the chicken, then sprinkle the seasoning mix evenly on both sides.

3. Grill or pan-sear chicken

Heat a grill or heavy skillet over medium-high heat until hot. If using a skillet, add a thin film of oil. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes.

4. Chop chicken

Slice the rested chicken into 1/2-inch strips or dice into bite-sized pieces suitable for filling the wraps.

5. Prepare lettuce and cheese

While chicken rests, chop romaine into bite-size pieces and measure the grated Parmesan. Combine chopped romaine and Parmesan in a large bowl.

6. If using store-bought Caesar dressing, pour measured amount into a small bowl. Stir in the optional lemon juice and 1/8 tsp black pepper to taste. If making a simple homemade dressing, whisk 1/2 cup mayonnaise, 1–2 tsp Dijon mustard, 2 tsp Worcestershire, 1–2 minced anchovy fillets or 1/2 tsp anchovy paste (optional), 2 tbsp lemon juice, 1 garlic clove minced, and 2–3 tbsp grated Parmesan until smooth; thin with a little water if too thick.

7. Add about 1/3–1/2 cup of the dressing to the bowl with romaine and Parmesan and toss gently to coat. Reserve the remaining dressing for serving or to add if needed.

8. Warm tortillas: heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Alternatively, wrap stack of tortillas in a damp paper towel and microwave 20–30 seconds.

9. Assemble wraps: Lay a warmed tortilla on a work surface. Place about 1 cup of dressed romaine mixture down the center. Top with an even portion of the sliced chicken (about 4 oz or 1/4 of the cooked chicken) and drizzle a tablespoon or two of reserved dressing over the chicken if desired. Sprinkle additional Parmesan to taste.

10. Fold and roll: Fold the short sides of the tortilla over the filling, then fold the bottom edge up and tightly roll away from you to form a wrap. Repeat with remaining tortillas and filling.

11. Optional griddle finish: If you prefer a pressed wrap, heat 1 teaspoon butter or oil in a skillet over medium heat and place seam-side down for 1–2 minutes until sealed and golden, then flip and toast the other side 30–60 seconds.

12. Serve: Cut each wrap in half on a diagonal and serve immediately with extra Caesar dressing on the side. Leftovers can be wrapped in foil and refrigerated up to 24 hours (lettuce may wilt).