Chicken Caesar Wrap

Something about Caesar dressing just transforms an ordinary lunch into something you actually look forward to eating. I started making these wraps when I realized restaurant portions were either tiny or overwhelming, and I wanted that perfect balance of crispy lettuce, creamy dressing, and substantial chicken. The first time I nailed the homemade dressing, my roommate kept sneaking spoonfuls straight from the bowl.

My friend Sarah came over for lunch last month and watched me assemble these, saying she never thought to make Caesar anything at home because it seemed too complicated. We ended up eating on the back porch, wrapped in blankets because it was unexpectedly cold, and she admitted she ate hers so fast she barely tasted it. Now she texts me pictures every time she makes them with whatever vegetables she has in her fridge.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and quickly, plus they slice beautifully against the grain for that tender texture
• Olive oil: A light coating prevents sticking and helps the seasoning cling to the meat
• Garlic powder: I prefer this over fresh garlic for the chicken because it distributes more evenly and wont burn during grilling
• Whole wheat tortillas: These hold together better than white flour wraps and add a subtle nutty flavor that complements the Caesar
• Romaine lettuce: The sturdy leaves maintain their crunch even after being dressed, unlike delicate greens that wilt immediately
• Shaved Parmesan: Shaving creates thinner, more delicate pieces that melt slightly against the warm chicken versus grated cheese which can feel gritty
• Mayonnaise: This creates the creamy base for the dressing and holds everything together better than oil alone
• Dijon mustard: Just enough to cut through the richness and add that characteristic Caesar tang
• Worcestershire sauce: This is the secret ingredient that gives the dressing its depth and umami flavor
• Lemon juice: Fresh is absolutely necessary here, and it brightens the entire wrap

Instructions

Grill the chicken:

Heat your grill pan over medium-high until you feel the warmth rising, then cook the seasoned chicken for about 5 minutes per side until it develops beautiful grill marks and reaches 165°F inside

Let it rest:

Move the chicken to a cutting board and cover loosely with foil for 5 minutes, which allows the juices to redistribute so every bite stays moist

Whisk the dressing:

Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire, and minced garlic in a small bowl until the mixture is completely smooth and creamy

Warm the tortillas:

Cold tortillas crack when folded, so spend 30 seconds heating each one in a dry pan until they become pliable and fragrant

Assemble the base:

Spread a generous spoonful of dressing down the center of each tortilla, leaving enough room at the edges for folding

Layer the ingredients:

Pile on the romaine, followed by the sliced chicken and shaved Parmesan, then add any optional vegetables you love

Roll it up:

Fold in the sides about an inch, then roll from the bottom up, tucking the filling in as you go to create a tight cylinder

Serve immediately:

Cut each wrap in half on a slight angle so you can see those beautiful layers inside

Pin it

My dad, who swore he hated wraps, tried one of these during a beach picnic last summer and proceeded to eat two. He said he liked that he could actually taste all the components instead of everything blending into a mushy uniformity. Now he requests them whenever we visit, which is funny because this was the dish I made when I was too lazy to cook a real meal.

Make It Your Own

I have learned that the best adaptations come from whatever needs using up in your crisper drawer. Sometimes I add thinly sliced cucumber for extra crunch, or swap in shredded carrots for color. The beauty of this format is that almost anything works as long as you keep the creamy dressing and some kind of protein.

Perfect Pairings

These wraps work beautifully with simple sides that do not compete with the bold flavors. I often serve them with a light cucumber salad dressed in vinegar, or some roasted potato wedges with sea salt. If it is summer, a cup of cold gazpacho or even fresh fruit balances the richness nicely.

Storage And Meal Prep

You can prep all the components separately and store them in airtight containers for up to three days. Keep the dressing in a small jar and the sliced chicken wrapped tightly to prevent drying. When you are ready to eat, just warm a tortilla and assemble in about two minutes.

• Never assemble wraps more than a few hours ahead or they will become soggy and unappetizing
• If taking these for lunch, pack the dressing separately and drizzle right before eating
• The chicken actually tastes better the next day as the seasonings have time to meld

Pin it

There is something deeply satisfying about food that feels substantial and indulgent while still being wholesome enough to eat any day of the week.

Recipe FAQs

→ How do I store these wraps?

Wrap each one tightly in plastic wrap or foil and refrigerate for up to 24 hours. For best results, add the dressing just before serving to prevent the tortilla from becoming soggy.

→ Can I make these vegetarian?

Yes, replace the grilled chicken with roasted chickpeas or grilled portobello mushrooms. The Caesar dressing contains Worcestershire sauce, so use a vegetarian version or substitute with soy sauce mixed with a splash of lemon juice.

→ What's the best way to grill the chicken?

Use a grill pan or skillet over medium-high heat. Season the chicken well and cook for 5–6 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to keep the juices inside.

→ Can I use store-bought Caesar dressing?

Absolutely. Store-bought Caesar dressing works fine in a pinch, though homemade gives you more control over the ingredients and freshness. Look for brands without high-fructose corn syrup or artificial preservatives.

→ What side dishes pair well?

These wraps are substantial on their own but pair nicely with a simple green salad, roasted vegetables, or a cup of soup. For beverages, try a crisp Sauvignon Blanc, iced tea, or sparkling water with fresh lemon.

→ How do I prevent the tortilla from tearing?

Use room-temperature tortillas and warm them slightly in the microwave or on a dry skillet for 10–15 seconds before filling. Don't overfill, and fold in the sides before rolling from bottom to top.