Ingredients
Scale
For the Wrap Filling (Makes 4 wraps):
- 2 cups cooked chicken breast, chopped or shredded
- Grilled, baked, or rotisserie chicken all work
- Chicken thighs can be used for extra tenderness
- 1 large head of romaine lettuce, chopped
- ½ cup Caesar dressing (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- 4 large flour tortillas (10-inch, regular or whole wheat)
Optional Add-ins:
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced thin
- ½ cup croutons, crushed
- Sliced red onion or cucumber, for extra crunch
For Homemade Caesar Dressing (optional):
- ½ cup mayonnaise
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
1. Cook or Prepare the Chicken
- If using leftover chicken or rotisserie chicken, simply shred or chop into small, bite-sized pieces.
- If using raw chicken breast:
- Preheat oven to 375°F (190°C) or heat a skillet on medium.
- Season chicken with salt, pepper, and a touch of garlic powder.
- Cook for about 20–25 minutes in the oven or 6–8 minutes per side on the stove, until internal temperature reaches 165°F (74°C).
- Let rest, then chop or shred.
2. Make the Caesar Dressing (Skip if using store-bought)
- In a small bowl, combine:
- Mayonnaise
- Lemon juice
- Dijon mustard
- Worcestershire sauce
- Minced garlic
- Grated Parmesan
- Salt and black pepper
- Whisk until smooth. Refrigerate until ready to use.
3. Toss the Salad Base
- In a large bowl, add:
- Chopped romaine lettuce
- Cooked chicken
- Optional add-ins (tomatoes, avocado, etc.)
- Drizzle Caesar dressing over the mixture.
- Toss gently with tongs or clean hands until everything is evenly coated.
- Add grated Parmesan and cracked black pepper.
4. Warm the Tortillas
- Heat each tortilla on a dry skillet over medium heat for 10–15 seconds per side.
- Alternatively, microwave for 20 seconds.
- Warming helps make tortillas flexible and easier to roll without tearing.
5. Assemble the Wraps
- Lay a tortilla flat on a cutting board or clean surface.
- Add about 1 cup of the salad mixture across the center of the tortilla.
- Sprinkle extra Parmesan or crushed croutons on top, if desired.
- Fold in the sides, then roll tightly from the bottom up to form a burrito-style wrap.
- Repeat for all tortillas.
6. Slice and Serve
- Slice in half diagonally or serve whole.
- Serve immediately for maximum freshness and crunch.
- If preparing ahead, wrap tightly in foil or plastic wrap and refrigerate.
Notes
- Use pre-cooked chicken: Buying store-bought rotisserie chicken saves time and adds flavor.
- Don’t overfill: Keep wraps manageable by limiting how much salad you add—overfilling can make rolling difficult.
- Prevent sogginess: Add dressing right before serving if preparing in advance. For meal prep, keep dressing separate and toss just before eating.
- Crunch factor: Add crushed croutons just before rolling to maintain their crunch.
- Alternate proteins: Swap chicken for grilled beef strips, turkey breast, or even canned tuna for a variation.
- Wrap type matters: Use flour tortillas for best flexibility. Corn tortillas are less ideal for rolling but work as open wraps.
- For extra flavor: Toast the wrap in a dry skillet after rolling for a golden, crispy finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes