Caesar Chicken Salad Wrap (Printable)

Juicy grilled chicken, crisp romaine, and creamy Caesar dressing wrapped in soft tortillas for a satisfying handheld meal.

# What You'll Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Caesar Salad

06 - 6 cups romaine lettuce, chopped
07 - 1/2 cup Caesar dressing
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1 cup croutons

→ Assembly

10 - 4 large flour tortillas, 10 inch
11 - Freshly ground black pepper to taste

# Steps:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side until fully cooked with clear juices. Remove from heat and rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine chopped romaine, Caesar dressing, parmesan cheese, and croutons. Toss until evenly coated.
04 - Lay out tortillas. Divide Caesar salad mixture evenly among tortillas, placing in center of each. Top with sliced grilled chicken.
05 - Fold in sides of each tortilla and roll up tightly to form a wrap.
06 - Slice wraps in half if desired. Serve immediately.

# Chef’s Tips:

01 -
  • It delivers all the flavor of a restaurant Caesar salad but you can eat it with one hand while answering emails or chasing kids.
  • The chicken stays juicy if you let it rest, and the tortilla holds everything together without turning soggy if you serve it right away.
  • You can prep the components ahead and assemble wraps in under two minutes when hunger strikes.
02 -
  • If you dress the salad too far in advance, the croutons turn to mush and the lettuce goes limp, so toss it just before assembly.
  • Resting the chicken isn't optional, I learned this after slicing into a hot breast and watching all the moisture run away.
  • Warm tortillas for ten seconds in a dry skillet or microwave so they bend without cracking when you roll them.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and you don't end up with dry edges and a raw center.
  • Use the back of a spoon to spread a thin layer of dressing directly on the tortilla before adding the salad, it acts like glue and keeps everything from sliding out the bottom.
  • If you're grilling outdoors, brush the grill grates with oil right before the chicken goes on to prevent sticking and tearing.
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