Makes 4 wraps | Prep: 15 minutes | Cook: 0 minutes with prepared chicken
Chicken Caesar wraps turn a familiar salad into an easy handheld lunch or light dinner. They are especially useful when you have cooked chicken in the refrigerator and want something more substantial than a bowl of greens.
The appeal is in the contrast: crisp romaine, tender chicken, savory Parmesan and a creamy dressing, all tucked inside a soft tortilla. A little crunch from croutons makes the wrap feel complete.
The biggest mistake is adding too much dressing. Lightly coated lettuce gives you the classic Caesar flavor without making the tortilla soggy. Assemble just before eating for the best texture.
Ingredients
4 large flour tortillas (about 10 inches)
2 cups cooked chicken breast, chilled and sliced or chopped
4 cups romaine lettuce, washed, thoroughly dried and chopped
1/3 cup Caesar dressing, plus a little more if desired
1/3 cup grated or shaved Parmesan cheese
1/2 cup small croutons, lightly crushed
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Optional: 1 small tomato, seeded and diced
Instructions
Wash and dry the romaine thoroughly. Excess moisture can make the wraps soggy, so use a salad spinner or clean kitchen towel if needed.
Place the chopped lettuce in a large bowl. Add the chicken, Parmesan, croutons, lemon juice and black pepper.
Drizzle in the Caesar dressing and toss gently until everything is lightly coated. Add a little more dressing only if the mixture seems dry.
Warm the tortillas briefly in a dry skillet for about 10–15 seconds per side, or according to package directions. This makes them more flexible and less likely to tear.
Divide the filling evenly among the four tortillas, placing it slightly below the center of each one. Keep a border clear along the sides.
Fold the left and right sides inward, then roll tightly from the bottom over the filling. Set each wrap seam-side down.
Slice diagonally and serve immediately. If packing for later, keep the filling chilled and assemble close to mealtime.
Kitchen tips
Rotisserie chicken is a convenient shortcut. Remove the skin if you prefer and use only chicken that has been refrigerated promptly and stored safely.
If making your own chicken, season two small boneless breasts and cook until they reach 165°F in the thickest part. Let them cool before mixing with the lettuce so the greens stay crisp.
Choose a commercially prepared Caesar dressing made with pasteurized ingredients, particularly when serving pregnant people or anyone advised to avoid raw eggs. Check the label if that is a concern.
For extra crunch, add thin cucumber slices. For a lighter wrap, use a little less dressing and more romaine. Whole-wheat tortillas also work well.
Keep prepared chicken refrigerated at 40°F or below and use within 3–4 days. The dressed filling is best eaten the same day, because the lettuce softens as it sits.