Viral Chicken Caesar Wrap Recipe

Prepare and Marinate

Pat chicken breasts dry with paper towels. If thick, slice each breast horizontally to make two thinner cutlets or pound to about 1/2 inch thickness. In a bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp Worcestershire sauce, 3 tsp salt, and 1 tsp black pepper. Add chicken, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes (up to 2 hours) to let flavors penetrate.

Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or spray. Remove chicken from marinade and shake off excess. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden-brown. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In a medium bowl whisk together 1 cup mayonnaise, 1 tbs grated Parmesan, 1 tsp anchovy paste, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 minced garlic clove until smooth. Slowly whisk in 1 tbs olive oil to slightly loosen the dressing. Season with 1/2 tsp black pepper and 1/4 tsp salt; taste and adjust lemon, salt, or anchovy to preference. If too thick, thin with 1–2 tbs water or additional lemon juice.

Warm the tortillas: heat a large dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with 1 tbs butter/olive oil and warm 15 seconds per side. Keep warmed tortillas wrapped in a clean towel to stay soft.

Dress the lettuce: in a large bowl, toss 6 cups chopped Romaine with about 3/4 cup of the prepared Caesar dressing (reserve some for serving) until leaves are evenly coated. Taste and add more dressing if desired.

Assemble each wrap: lay one warmed tortilla on a work surface. Spoon about 1/2 cup dressed Romaine down the center. Top with 3–4 oz sliced cooked chicken (about one quarter of the cooked chicken), 2 tbs shaved Parmesan, 1/4 cup crushed croutons, and about 1 tbs chopped sun-dried tomatoes if using. Drizzle a little extra dressing over the top (about 1 tbs).

Fold and secure: fold the bottom edge up over the filling, fold both sides in, then roll tightly away from you to form a compact wrap. If desired, secure with a toothpick or wrap in parchment. Repeat for remaining tortillas and fillings.

Optional finishing: place assembled wraps seam-side down in a dry skillet over medium for 1–2 minutes per side to crisp slightly and help seal. Remove and cut each wrap in half on the bias.

Plate and garnish: arrange wrap halves on a platter, sprinkle extra grated Parmesan (2 tbs) and a pinch of freshly ground black pepper over the top. Serve remaining dressing on the side for dipping.

Storage: refrigerate leftovers in an airtight container for up to 2 days. Keep dressing separate to prevent sogginess; reheat chicken gently before assembling if desired.