Chicken Caesar Wrap Recipe
Make Chicken Caesar Wrap Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken
For the Caesar dressing
For the wrap assembly
Method
For the chicken
Prep chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.
Marinate
In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 crushed garlic clove (minced), 1 tsp kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Rub the mixture over both sides of the chicken. Let sit 10–15 minutes at room temperature (or up to 2 hours refrigerated).
Cook
Heat a skillet over medium-high heat. Add a thin film of oil or use a nonstick pan. Cook chicken 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly across the grain into strips.
For the Caesar dressing
In a small bowl or jar combine 1 tbs mayonnaise, 2 tbs Greek yogurt, 3 tbs grated Parmesan, 1 tsp anchovy paste (optional), 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1 minced garlic clove, 1 tsp Worcestershire sauce and 1 tsp freshly ground black pepper. Whisk until smooth. Add up to 1 tbs water to reach desired pourable consistency. Taste and adjust salt or lemon as needed.
For the wrap assembly
Warm the flour tortillas briefly in a dry skillet or microwave for 10 seconds so they are pliable.
On each tortilla, arrange 1 cup chopped Romaine lettuce. Spoon about 1.5–2 tbs of Caesar dressing over the lettuce (adjust to taste).
Top the dressed lettuce with sliced chicken strips (divide chicken evenly among 4 tortillas), about 2–3 tbs shaved Parmesan per wrap, and a small handful (about 1/4 cup) of crushed croutons for crunch.
Season lightly with freshly ground black pepper. Fold the bottom edge up, then fold sides in and roll tightly to form a wrap. If desired, toast the finished wrap seam-side down in a skillet 1–2 minutes to seal and warm through.
Cut each wrap in half on a bias and serve immediately.