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Chicken Caesar Wrap

A Caesar wrap only works when the dressing clings to every leaf of romaine. Toss the lettuce in the dressing before building the wrap — don't just drizzle on top. Grilled chicken adds warmth and substance, while Parmesan shavings bring the salty finish.

Chicken Caesar Wrap — finished dish

Lunch · Wrap · 20 min

Servings:
2 servings

Ingredients

  • 2 small (about 6 oz each) boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 large flour tortillas (10-inch)
  • 3 cups romaine lettuce hearts, chopped
  • ½ cup shaved parmesan cheese
  • ¼ cup Caesar dressing, preferably homemade
  • lemon wedges, for serving

Steps

  1. Season the chicken breasts generously with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until deeply golden on the first side, about 5 minutes. Flip and cook until the internal temperature reaches 165°F, 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain into thin strips.
  3. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, just until pliable and lightly toasted.
  4. In a large bowl, toss the chopped romaine with the Caesar dressing until evenly coated. Add the shaved parmesan and toss again gently.
  5. Lay each tortilla flat. Divide the dressed romaine between them, leaving a 1½-inch border around the edges. Arrange the sliced chicken down the center of each.
  6. Fold in the sides of each tortilla, then roll tightly from the bottom up. Cut each wrap in half on a diagonal and serve immediately with lemon wedges.