Chicken Caesar Wrap Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. Place on a cutting board and, if thicker than 1 inch, butterfly or pound to even thickness for uniform cooking.

Season

Rub both sides of the chicken breasts with 2 tablespoons olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Roast

Place chicken on a rimmed baking sheet or in an oven-safe dish. Roast in the preheated oven 18–22 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.

Rest and slice

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 5–8 minutes. Slice into 1/4-inch thick strips for wrapping.

In a medium bowl, combine 1 cup mayonnaise, minced anchovy fillets (or anchovy paste), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, 2 tablespoons grated Parmesan, and 1/2 teaspoon freshly ground black pepper.

Whisk until smooth. If the dressing is too thick for tossing, whisk in up to 2 teaspoons water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning with more lemon, salt, or pepper as needed.

Warm the spinach flour tortillas for easier rolling: heat a dry skillet over medium heat and warm each tortilla 10–15 seconds per side, or wrap stack in foil and heat in the oven at 300°F for 5–7 minutes. Keep warm under a clean towel.

In a large bowl, combine the chopped romaine (6 cups), diced tomatoes (1 cup), and 1 cup grated Parmesan. Add 3/4 of the prepared Caesar dressing to the salad (reserve a small amount for serving) and toss gently until the greens are evenly coated. Adjust dressing amount to taste.

Lay one warm tortilla flat on a clean work surface. In the lower third of the tortilla, place about 1.5 cups of the dressed salad mixture in a line across the width.

Top the salad with 1/4 of the sliced roasted chicken (about 1/2 breast per wrap). Drizzle a little of the reserved dressing over the chicken if desired and sprinkle with extra Parmesan shavings and a light crack of black pepper.

Fold the sides of the tortilla inwards, then roll tightly from the bottom up to form a secure wrap. Repeat with the remaining tortillas, salad, and chicken.

For a warm finish (optional): place wrapped seam-side down in a hot skillet with a small pat of butter or a light spray of oil and press with a spatula 1–2 minutes per side until golden and sealed.

Slice each wrap in half on the diagonal and serve immediately with lemon wedges on the side.