Description
This Chicken Caesar Wrap recipe offers a quick and flavorful lunch or dinner option, combining juicy pan-seared, seasoned chicken breasts with fresh romaine lettuce, tangy Caesar dressing, cherry tomatoes, crunchy croutons, and Parmesan cheese, all wrapped in a soft large tortilla. Perfect for a satisfying meal that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds), butterflied or cutlets
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil
Wrap and Filling
- 1 burrito size tortilla (at least 10-inch)
- 1/2 cup chopped cooked chicken (prepared as above or substitute cooked chicken)
- 1 cup chopped romaine lettuce (washed and dried thoroughly)
- 2 to 3 tablespoons Caesar dressing (homemade or purchased)
- 2 cherry tomatoes (about 1/8 cup), minced and drained
- 1/4 cup croutons
- 1 tablespoon shredded or grated Parmesan cheese
- Fresh ground black pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Butterfly the breasts if not already done by slicing them horizontally. Sprinkle kosher salt evenly over both sides, adding up to an extra 1/4 teaspoon if necessary. In a small bowl, combine garlic powder, onion powder, smoked paprika, Parmesan cheese, and freshly ground black pepper. Evenly sprinkle this spice mixture over both sides of the chicken breasts. Heat olive oil in a large nonstick or cast iron skillet over medium-high heat. Cook the chicken for 3 to 5 minutes per side until nicely browned and the internal temperature reaches 165°F. Remove chicken from the skillet, let rest for 5 minutes, then slice into strips or bite-sized pieces.
- Make the Dressing: Prepare homemade Caesar dressing or use a high-quality store-bought version if not done ahead. The dressing adds the classic creamy and tangy flavor essential for the wrap.
- Assemble the Wrap: In a bowl, combine 1/2 cup chopped cooked chicken, 1 cup chopped romaine lettuce, 2 to 3 tablespoons Caesar dressing, minced and drained cherry tomatoes, croutons, and 1 tablespoon Parmesan cheese. Toss gently to evenly coat all ingredients with dressing and mix flavors.
- Wrap the Filling: Lay the large tortilla flat. Place the filling in the center, leaving about a 1-inch border around the edges. Fold the tortilla sides inward, then roll from the bottom up tightly, burrito-style. Slice the wrap diagonally in half for easier serving.
- Serve or Store: Best enjoyed immediately to maintain crunch and fresh texture. If needed, wrap in parchment or wax paper and refrigerate for a few hours. Avoid plastic wrap to prevent sogginess.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Allowing the cooked chicken to rest before slicing helps retain juices.
- Use large burrito-size tortillas (10-inch or more) to hold all the ingredients comfortably without tearing.
- Drain minced cherry tomatoes well to avoid sogginess in the wrap.
- Croutons add crunch, so add them just before serving for best texture.
- Wraps are best eaten fresh but can be refrigerated for a few hours wrapped in parchment or wax paper.
