This Chicken Caesar Wrap is a lighter take on a classic, making it great for meal prep or a quick lunch or dinner. You can grill, bake, air fry, or pan sauté the chicken, and this recipe will still turn out delicious.
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This recipe is perfect for lunch or dinner and filled with seasoned chicken, fresh romaine, parmesan cheese, crushed croutons, and a homemade Caesar-style dressing, all wrapped in a soft tortilla. It tastes great!
This simple, lightened-up version of your favorite on-the-go lunch is the perfect way to meal prep or enjoy a light but filling lunch or dinner.
How to make a grilled Chicken Caesar Wrap
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this chicken caesar wrap recipe, you will need the following ingredients:
For the chicken
- Chicken breasts – I used three large ones.
- Avocado oil – You can use olive oil instead if you prefer.
- Salt and pepper – For simple seasoning.
- Garlic powder and onion powder – Add great flavor without much effort.
For the dressing
- Extra virgin olive oil
- Water
- White vinegar
- Apple cider vinegar
- Parmesan cheese
- Sugar
- Anchovy paste – Or two anchovy fillets packed in oil.
- Sea salt
- Dried oregano
- Garlic
- Dijon mustard
- Black pepper
- Cayenne pepper
- Paprika
This dressing recipe was inspired by this Caesar Vinaigrette recipe.
For the wraps
- Extra-large tortillas – Burrito size or larger works best. Low-carb tortillas are fine too.
- Hearts of romaine – Chopped, with the tough middles removed.
- Parmesan cheese – Shredded.
- Croutons – Crushed for crunch in every bite.
You can use a bottled Caesar vinaigrette if you’d like to shave some time off of this recipe. Additionally, you can use rotisserie chicken or a pre-cooked chicken breast for another fast, time-saving option.
Cooking a Chicken Caesar Wrap
Chicken Caesar Wraps are a simple recipe that can be made in just a few steps. Here is how to make it.
First, cook the chicken using your preferred method. You can grill it, bake it, air-fry it, or pan-sauté it. There are full instructions for each method down in the recipe card. Here, you’ll see grilling instructions.
Brush the chicken with oil, then season all sides with salt, pepper, garlic powder, and onion powder. If you are trying to reduce calories, you can omit the oil from the chicken breasts and just season them directly.
Cook until the chicken reaches an internal temperature of 165°F.
Then let it rest for 10 to 15 minutes before cutting it into cubes.
Tip: Letting the chicken rest helps keep it juicy.
While the chicken cooks, make the dressing. Add all dressing ingredients to a blender or a small high-sided bowl. Mix until emulsified, then set it aside in the fridge.
Next, prep the salad ingredients. Wash and roughly chop the romaine, removing the hard ribs from the center of the leaves.
Shred the parmesan if needed. Then crush the croutons into tiny pieces using a freezer bag and rolling pin or meat mallet.
Warm the tortillas in the microwave with damp paper towels. Then divide the chicken evenly between the tortillas.
Toss together the romaine, parmesan, and crushed croutons in a bowl.
Add even amounts of the salad mixture to each tortilla.
Wrap them up and enjoy!
Leftovers
Leftovers will only work for this if you keep all of the ingredients separate. Don’t toss the salad with the dressing, and don’t mix in the cheese or croutons if you aren’t eating this right away.
Store the leftovers separately in covered containers in the fridge for 2-3 days. Assemble immediately before serving.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this chicken Caesar wrap recipe! Let me know if you try it.
More Wrap & Sandwich Recipes Like This
- Chicken Ranch Wraps
- Tofu Lettuce Wraps Recipe
- Thai Chicken Lettuce Wraps
- Chicken Salad Sandwich
- Classic Homemade Club Sandwich Recipe
- Grilled Chicken Sandwich Recipe
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Chicken Caesar Wrap
This simple, lightened-up version of your favorite on-the-go lunch is the perfect way to meal prep or enjoy a light but filling lunch or dinner. Whether you grill it, bake it, air fry it, or pan fry it, you're going to really love this recipe!
Ingredients
Grilled Chicken
- 1 tablespoon avocado oil olive oil can be substituted
- 3 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Dressing
- ½ cup extra virgin olive oil
- ¼ cup water
- ⅛ cup white vinegar or 2 tablespoons
- ⅛ cup apple cider vinegar or 2 tablespoons
- 1 tablespoon grated parmesan cheese
- 1 teaspoon sugar
- ½ teaspoon anchovy paste or two anchovy fillets packed in oil
- ½ teaspoon sea salt
- ½ teaspoon dried oregano or 1 teaspoon fresh oregano
- 1 clove garlic minced
- ½ teaspoon dijon mustard
- ¼ teaspoon black pepper freshly ground is best!
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon paprika
Salad
- 6 extra large tortillas Burrito size or larger (low carb version is okay)
- 2 heads hearts of romaine chopped, with the tough middles removed
- 1/2 cup parmesan cheese shredded
- 1 cup croutons crushed
Instructions
For Grilling
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Preheat your grill to 400°F. (Skip down to the "Make Dressing" step while your grill preheats!)
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Brush the oil on all sides of the chicken breast. Sprinkle the salt, pepper, garlic powder, and onion powder evenly over all sides of the chicken breasts.
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Once the grill is preheated, place the chicken breasts directly on the grill grates. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F. How long that takes depends on how big your chicken breasts are. If you'd like to cut down the cook time, cut the breasts in half, lengthwise, so they are half as thick.
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Remove from the grill and let rest for 10-15 minutes.
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Cut into 1/2" cubes and set aside.
For Air Fryer or Oven
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Preheat your air fryer or oven to 375°F. (Skip down to the "Make Dressing" step while your oven preheats!)
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Brush the oil on all sides of the chicken breast. Sprinkle the salt, pepper, garlic powder, and onion powder evenly over all sides of the chicken breasts. Place on a parchment-lined baking sheet or your lined air fryer.
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Put the chicken breasts into the air fryer or oven and cook until the internal temperature reaches 165°F. Let rest before dicing into cubes.
For Pan Sauté
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In a large non-stick skillet, add the olive oil and heat over medium heat. (Skip down to the "Make Dressing" step while your pan preheats! But watch carefully so the oil doesn't start smoking.)
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Season all sides of the chicken breasts with the salt, pepper, garlic and onion powders.
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Place into the oiled hot skillet and cover with a lid.
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Cook until the bottom is nicely browned and then flip.
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Continue cooking until the remaining side is browned, or the chicken reaches 165°F internal temperature.
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Remove from the pan and set aside to rest for 10-15 minutes before cutting into cubes.
Make Dressing
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While the grill, oven or air fryer is preheating, add all of the dressing ingredients to a blender or into a small high-sided bowl. This can be mixed with the blender or with a hand mixer, or even a whisk if you'd like. (If you use a whisk, finely chop the anchovy before adding.)
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Mix using your chosen method until everything is emulsified. Set aside in the fridge.
For The Salad + Wraps
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While the chicken is cooking, wash and rough chop your lettuce. Make sure to cut out all of the hard "ribs" from the center of the leaf. You want just the leafy green portion.
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Shred the parmesan if you didn't buy pre-shredded. Set aside.
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Place the croutons into a freezer baggie and bash them into tiny pieces with a rolling pin or meat mallet. Set aside.
Assemble
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Warm your tortillas in the microwave by wrapping with some damp paper towels.
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Lay out the tortillas and evenly distribute the chicken between all 6.
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In a bowl, toss together the romaine, parmesan, and crushed croutons.
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Add even amounts of salad mix to each tortilla.
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Wrap the tortillas around the chicken and salad mix and enjoy!
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