Chicken Caesar Wrap
Grilled chicken, crisp romaine, Parmesan, and Caesar dressing rolled in a flour tortilla—the USA lunch wrap that travels well. Use chicken cooked to 165°F and assemble so the wrap stays snug, not soggy.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas (10–12 inch)
- 4 cups chopped romaine
- 1/2 cup Caesar dressing
- 1/3 cup grated Parmesan
- 1 cup croutons, lightly crushed
- Lemon wedges optional
🔧Kitchen Tools Needed
- Grill pan or skillet
- Instant-read thermometer
- Mixing bowl
📝Instructions
- 1
Rub chicken with oil, garlic powder, salt, and pepper. Grill or pan-sear over medium heat until the thickest part reaches 165°F, 6–8 minutes per side. Rest 5 minutes; slice.
- 2
Warm tortillas briefly so they flex. Toss romaine with dressing and Parmesan.
- 3
Fill each tortilla with dressed romaine, sliced chicken, and crushed croutons. Roll tightly burrito-style, tucking sides.
- 4
Slice in half and serve with lemon if desired.
- 5
Pack dressing separately for meal prep. Refrigerate components within 2 hours; keep chicken cold and reheat only if serving warm (to 165°F).
🥗Nutrition Information
⚡Calories per serving: 540
🏷️Recipe Tags
❓Frequently Asked Questions
Rotisserie chicken?
Yes—slice and skip cooking.
Keto-ish?
Use a low-carb tortilla or wrap in large lettuce leaves.
Croutons soggy?
Add just before eating or pack separately.
Dressing homemade?
Any creamy Caesar works.
Food safety?
Chicken to 165°F; refrigerate within 2 hours; keep cold for lunches.
