Chicken Caesar Salad Wraps Recipe

Introduction

Chicken Caesar Salad Wraps bring the classic flavors of a Caesar salad into a convenient handheld meal. These wraps combine tender, seasoned chicken with crisp romaine and a tangy homemade dressing, perfect for a quick lunch or light dinner.

Ingredients

• 2 tbsp. olive oil
• 2 large boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds), cut into bite-size pieces
• 2 tsp. seasoned salt (such as Lawry’s)
• 1 1/2 tsp. black pepper, divided
• 2/3 cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 tbsp. balsamic vinegar
• 1 tsp. garlic powder
• 5 to 6 dashes Worcestershire sauce
• 1/4 tsp. kosher salt
• 1 heart of romaine, chopped (6 to 8 cups)
• 1 1/4 cups freshly grated Parmesan cheese
• 4 (12-inch) whole-wheat flour tortillas
• 1/2 cup grape tomatoes, halved

Instructions

1. Step 1: In a medium skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoned salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Remove from heat and set aside.
2. Step 2: Prepare the dressing by mixing the mayonnaise, Dijon mustard, balsamic vinegar, garlic powder, Worcestershire sauce, kosher salt, and the remaining ½ teaspoon black pepper in a medium bowl until well combined.
3. Step 3: Add the chopped romaine to the dressing and toss until the lettuce is well coated. Stir in ¾ cup of the Parmesan cheese and toss again.
4. Step 4: Lay out the tortillas on a flat surface. Divide the dressed romaine evenly among them, then add the grape tomatoes and cooked chicken on top.
5. Step 5: Sprinkle each wrap with 2 tablespoons of the remaining Parmesan cheese. Roll up each tortilla tightly, tucking in the sides to enclose the filling completely.
6. Step 6: Use a sharp knife to slice each wrap in half on a diagonal. Serve immediately or wrap tightly for later.

Tips & Variations

• For extra crunch, add sliced cucumbers or thinly sliced bell peppers to the wrap.
• You can substitute Greek yogurt for some or all of the mayonnaise to lighten the dressing.
• Try swapping whole-wheat tortillas for spinach or tomato basil wraps for added color and flavor.
• Grilling the wraps in a panini press for a couple of minutes adds a warm, crispy finish.

Storage

Store any leftover wraps tightly wrapped in plastic wrap or foil in the refrigerator for up to 2 days. To keep the tortillas from becoming soggy, consider storing the filling and tortillas separately and assemble just before eating. Reheat wrapped wraps lightly in a microwave or on a pan, or enjoy cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce in this recipe?

Yes, you can substitute romaine with other crunchy lettuces like iceberg or butter lettuce, though romaine’s sturdy leaves hold up best with the dressing.

Is it possible to make the chicken in advance?

Absolutely! Cooked chicken can be prepared and refrigerated up to 2 days ahead, which can save time when assembling the wraps.

Chicken Caesar Salad Wraps Recipe

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Chicken Caesar Salad Wraps combine tender, seasoned chicken with crisp romaine lettuce, creamy Caesar-style dressing, and freshly grated parmesan cheese, all wrapped in whole-wheat tortillas for a delicious and easy-to-make meal perfect for lunch or a light dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 tbsp olive oil
• 2 large boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds), cut into bite-size pieces
• 2 tsp seasoned salt (such as Lawry’s)
• 1 1/2 tsp black pepper, divided

Dressing

• 2/3 cup mayonnaise
• 2 tbsp dijon mustard
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 5 to 6 dashes Worcestershire sauce
• 1/4 tsp kosher salt

Salad and Wrap Ingredients

• 1 heart of romaine, chopped (6 to 8 cups)
• 1 1/4 cups freshly grated parmesan cheese, divided
• 4 (12-inch) whole-wheat flour tortillas
• 1/2 cup grape tomatoes, halved

Instructions

1. Cook the Chicken: In a medium skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces, seasoned salt, and 1 teaspoon of black pepper. Cook the chicken while stirring occasionally until it is browned and cooked through, about 5 to 7 minutes. Once done, set the chicken aside.
2. Prepare the Dressing and Salad: In a medium bowl, combine mayonnaise, dijon mustard, balsamic vinegar, garlic powder, Worcestershire sauce, kosher salt, and the remaining 1/2 teaspoon black pepper. Mix until well combined. Add the chopped romaine lettuce to the dressing and toss to coat evenly. Stir in 3/4 cup of the freshly grated parmesan cheese and toss again to combine thoroughly.
3. Assemble the Wraps: Lay out the whole-wheat tortillas on a flat surface. Evenly distribute the dressed romaine lettuce, grape tomatoes, and cooked chicken among the tortillas. Sprinkle each wrap with 2 tablespoons of the remaining parmesan cheese. Carefully roll up each tortilla tightly, tucking in the sides to enclose the filling completely. Use a sharp knife to slice each wrap in half diagonally for serving.

Notes

• The seasoned salt provides a flavorful base for the chicken; alternatively, you can use your favorite seasoning blend.
• For extra crunch, add sliced cucumbers or bell peppers to the wrap.
• The wraps can be made ahead and refrigerated for up to 24 hours; wrap tightly in plastic wrap to maintain freshness.
• Substitute mayonnaise with Greek yogurt for a lighter dressing option.
• Warm the tortillas slightly before assembling to make them more pliable and easier to roll.

Keywords: Chicken Caesar Salad Wraps, chicken wraps, healthy wraps, lunch ideas, easy dinner, whole wheat tortillas, Caesar dressing