Chicken Caesar Wraps
This quick and easy Chicken Caesar Wrap is so delicious! It's crunchy, fresh, and flavor-packed. It comes together in just 30 minutes, and it's also make-ahead friendly. It's perfect for a quick bite or lunch!
Servings: 6 people
Calories: 392kcal
Equipment
- Salad spinner to wash and dry the chopped lettuce
Ingredients
- 2 large chicken breasts skinless, boneless
- Juice of 1 medium lemon about 2 tablespoons
- 2 tablespoons olive oil, plus more for pan
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup shredded or grated parmesan cheese plus more to taste
- ¾ cup store-bought croutons plus more to taste
- Store-bought caesar dressing, to taste
- 6 large flour tortillas
Instructions
- Pound chicken breasts to ¾ inch thick. Place chicken in a resealable bag. To the bag, add the lemon juice, olive oil, oregano, garlic powder, salt, and pepper. Close the bag and shake to combine evenly. Let sit for 10 to 15 minutes.
- Heat a few drizzles of olive oil in a skillet or grill pan over medium heat. Cook chicken, about 6 to 8 minutes per side until cooked through, or until internal temperature reaches 165 degrees F. Remove from pan and let it rest for 10 minutes. Dice.
- In a large bowl, mix the diced chicken, romaine lettuce, cherry tomatoes, parmesan cheese, croutons, and the Caesar dressing to your liking. Toss to combine evenly.
- Microwave the tortillas for just 10 to 15 seconds so they are easier to fold.
- Assemble wraps: Place some filling on the top of the tortilla (do not overfill). Then fold in the left and right sides and hold with four fingers. Using your thumbs, fold in the bottom side up, and then roll to seal tightly, but without breaking it.
- Optional: Toast the wraps! Melt some butter or olive oil in a hot skillet to griddle. Toast about 2 or 3 minutes per side until slightly golden brown.
- To serve, cut into half if desired. Enjoy!
Notes
- How to assemble wraps without the filling falling apart: For a quick tutorial, see my visual tutorial above in this blog (under “Step 3, Assemble the wraps”).
- Upgrade your wraps: toast them! Melt some butter or oil in a skillet or griddle over medium heat and toast each side for about 2 to 3 minutes until slightly golden brown. You can do this on the grill too.
- Prep ahead: Prep all the ingredients for the filling and refrigerate for up to 3 days. Do NOT add the dressing yet. When ready to eat, toss with dressing and assemble.
- Make ahead: Assembled wraps can be wrapped in plastic wrap, foil, or parchment paper, and refrigerated for 1 to 2 days.
- Storage: Refrigerate for 1 to 2 days.
- Romaine lettuce: Little gem lettuce, spring greens mix, baby kale mix.
Tortillas: Use the large flour tortillas of your choice. Make sure they are the large ones. - Chicken: Use the protein of your choice.
- Add-ons: Avocado, roasted red bell peppers, other veggies of your choice, or even diced hard-boiled eggs.
- Other proteins: Bacon, shrimp, steak. For a vegetarian option, try chickpeas or tofu.
Nutrition
Serving: 1wrap | Calories: 392kcal | Carbohydrates: 23g | Protein: 23g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 917mg | Potassium: 507mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2962IU | Vitamin C: 17mg | Calcium: 157mg | Iron: 3mg