Chicken Caesar Wrap

Last Tuesday, I found myself staring at a leftover rotisserie chicken and an empty refrigerator, wondering how to transform it into something my kids would actually eat. That afternoon experiment became this wrap, which has somehow evolved into our Friday lunch tradition. The combination of warm sliced chicken against crisp cool lettuce hits different than any salad Ive ever made.

My neighbor Sarah dropped by during my first attempt and ended up staying for lunch. She watched me struggle with folding technique and taught me the tuck-and-roll method that actually keeps everything inside. Now I make extra dressing just to have on hand for the rest of the week.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay incredibly tender
• 1 tablespoon olive oil: Helps the seasoning adhere and creates beautiful grill marks
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of flavor, dont be shy with these
• 1/4 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 4 large whole wheat tortillas: Warm these slightly before wrapping or they will crack
• 4 cups romaine lettuce chopped: Iceberg works too but romaine has that perfect crunch and slight bitterness
• 1/2 cup shaved Parmesan cheese: Shaved melts differently than grated, creating these amazing salty pockets
• 1 cup cherry tomatoes halved: Optional but they add brightness and prevent the wrap from feeling too heavy
• 1/2 small red onion thinly sliced: Soak these in ice water for 10 minutes if raw onion is too intense
• 1/3 cup mayonnaise: Real mayo makes the creamiest dressing base
• 2 tablespoons grated Parmesan cheese: Use the fine grate here so it incorporates smoothly
• 1 tablespoon lemon juice: Fresh only, bottled tastes oddly metallic in homemade dressing
• 1 teaspoon Dijon mustard: Adds depth and helps emulsify everything together
• 1 teaspoon Worcestershire sauce: The secret ingredient that gives Caesar its distinctive umami punch
• 1 small garlic clove minced: Let it sit in the lemon juice for 5 minutes to mellow the raw bite

Instructions

Grill the chicken perfectly:

Heat your grill pan or skillet over medium high until a drop of water sizzles immediately. Brush the chicken with oil and season generously on both sides. Cook for 5 to 6 minutes per side until an instant read thermometer hits 165F and the juices run clear.

Let it rest and slice:

Transfer the chicken to a cutting board and tent loosely with foil for exactly 5 minutes. This rest period redistributes the juices so every bite stays moist. Slice against the grain into thin strips.

Whisk up the magic dressing:

In a small bowl, combine the mayonnaise, grated Parmesan, lemon juice, Dijon, Worcestershire, and minced garlic. Whisk vigorously until the mixture turns pale and creamy. Taste and adjust salt and pepper.

Warm your tortillas:

Cold tortillas tear, so heat each one directly over a gas flame for 15 seconds per side or in a dry skillet for 30 seconds. They should be pliable and slightly blistered.

Build the foundation:

Lay each tortilla flat and spread about 2 tablespoons of Caesar dressing down the center, leaving about 2 inches bare on the top and bottom edges.

Layer like a pro:

Pile on the chopped romaine first, then arrange the sliced chicken on top. Sprinkle with shaved Parmesan, cherry tomatoes, and red onion if using. Drizzle with a little extra dressing.

The folding technique:

Fold the bottom edge up over the filling, then fold in both sides. Roll away from you, tucking the filling in tightly as you go. The wrap should hold itself together.

Finish and serve:

Slice each wrap in half diagonally and serve immediately while the chicken is still slightly warm. The temperature contrast is everything.

Save

These wraps have become my go-to for summer picnics because they actually travel well and dont get soggy. Last weekend, my sister asked for the recipe after taking one bite, which is pretty much the highest compliment in our family.

Making It Ahead

The chicken can be grilled and sliced up to 2 days in advance, stored in an airtight container in the refrigerator. The dressing keeps for a week and actually tastes better after the flavors meld. Just dont assemble the wraps more than 4 hours before serving or the tortilla will become soggy.

Protein Variations

Grilled shrimp work beautifully here, just cook them for 2 to 3 minutes per side until pink and opaque. For a vegetarian version, roasted chickpeas tossed with the same seasonings add protein and a satisfying crunch. Even leftover rotisserie chicken from the store makes an excellent shortcut.

Common Questions

Can I use spinach instead of romaine? Absolutely, baby spinach works but it will wilt faster so eat the wrap within an hour of assembly. What if I dont have Worcestershire sauce? A dash of soy sauce or fish sauce can substitute in a pinch, though the flavor profile will shift slightly. How do I prevent soggy wraps? Layer the lettuce between the tortilla and any moist ingredients, and consider briefly toasting the assembled wrap in a hot pan.

• Pat the lettuce completely dry after washing to prevent waterlogging
• Place a single layer of cheese closest to the tortilla as a moisture barrier
• Wrap assembled portions tightly in parchment paper if storing longer than 2 hours

Save

Theres something deeply satisfying about food you can eat with your hands, especially when every layer offers something different. These wraps have saved dinner more times than I care to admit.

Recipe FAQs

→ How long does grilled chicken stay fresh in the wrap?

Grilled chicken remains safe for 3-4 days when refrigerated properly. For best results, store the filling components separately and assemble just before eating to prevent the tortilla from becoming soggy.

→ Can I prepare these wraps ahead of time?

Yes, you can grill the chicken and prepare the Caesar dressing up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. Assemble the wraps just before serving for optimal texture and freshness.

→ What's the best way to prevent a soggy wrap?

Layer ingredients strategically by placing a barrier between moist components and the tortilla. Start with a thin layer of dressing, then add sturdy romaine leaves before placing sliced chicken and cheese on top. Avoid over-dressing the fillings.

→ Can I use store-bought Caesar dressing instead?

Absolutely. Store-bought Caesar dressing works well in a pinch, though the homemade version offers superior flavor control. If using bottled dressing, taste it first and adjust seasoning accordingly since commercial varieties vary in saltiness.

→ What protein alternatives work well in this wrap?

Grilled shrimp, roasted chickpeas, or sliced steak make excellent substitutes. For a vegetarian option, try marinated portobello mushrooms or grilled tofu. Adjust cooking times accordingly based on your chosen protein.

→ How do I properly roll a wrap without tearing?

Warm tortillas briefly in the microwave or dry skillet to increase pliability. Place fillings in the center, leaving a 2-inch border. Fold the sides inward first, then roll from bottom to top while keeping gentle but firm pressure to maintain shape.