Chicken Caesar Wrap Recipe

Prepare and cook chicken

Pat the chicken breast dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbs extra virgin olive oil in a skillet over medium-high heat until shimmering. Add the chicken breast and cook 5-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden-browned. Remove from pan and rest 5 minutes, then slice thinly against the grain into strips.

Prep lettuce and mix-ins

While the chicken rests, chop the romaine into bite-sized pieces and place into a medium bowl. Add 1 oz croutons and 1 tbs nutritional yeast. If using bacon, crumble 2 cooked slices and add them now. If using avocado, slice 1/2 avocado and hold for assembly so it doesn't brown.

Dress the salad

Add 3 tbs Caesar dressing to the romaine mixture and toss gently until evenly coated. Taste and adjust with a squeeze of lemon and up to 1/4 tsp additional pepper if desired.

Warm the tortilla briefly in a dry skillet (20–30 seconds per side) or microwave 10–15 seconds so it becomes pliable.

Place the warmed tortilla on a flat surface. Spoon the dressed romaine mixture down the center, leaving 1–2 inches clear at each end. Layer the sliced chicken strips over the lettuce. Add optional avocado slices and crumbled bacon if using.

Fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to form a secure wrap. If desired, place seam-side down in the warm skillet for 1 minute per side to seal and lightly toast.

Slice the wrap in half on the diagonal and serve immediately with kassava tortilla or masa chips on the side if desired.

Sub siete tortillas can replace the flour tortilla — use 1 tortilla per wrap. For a cassava tortilla substitution, use 1 cassava tortilla and note it may be more fragile; warm carefully. If serving with grass-fed beef tallow masa chips, provide them separately as a +4 add-on portion.