Chicken Caesar Wrap

The kitchen counter was covered in takeout menus again, but something about a Caesar wrap from a drive-thru never hits the same way. I started throwing these together on Tuesday nights when cooking felt like too much effort but I still wanted something that felt like real food. Now they have become my go-to for busy days when flavor cannot be compromised.

My sister called me mid-prep last week, asking what smelled so good. When I told her it was just chicken and Caesar dressing, she laughed and asked for the recipe. There is something about the combination of warm grilled chicken, cool crisp lettuce, and that tangy dressing that makes people pause and ask questions.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly for even cooking and tender results
• 1 tablespoon olive oil: Helps the seasoning stick and creates beautiful grill marks
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of flavor that seasons the chicken throughout
• 1/4 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 4 large whole wheat tortillas: Warm them slightly for easier rolling and better texture
• 4 cups romaine lettuce chopped: The crunch factor that makes every bite satisfying
• 1/2 cup shaved Parmesan cheese: Use a vegetable peeler for those perfect thin curls
• 1 cup cherry tomatoes halved: Optional but they add brightness and color
• 1/2 small red onion thinly sliced: Adds a sharp bite that cuts through the creamy dressing
• 1/3 cup mayonnaise: The creamy base that makes homemade dressing superior to store-bought
• 2 tablespoons grated Parmesan cheese: deeply savory and melts beautifully into the dressing
• 1 tablespoon lemon juice: Fresh squeezed makes a noticeable difference in brightness
• 1 teaspoon Dijon mustard: The secret ingredient that adds depth and emulsifies everything
• 1 teaspoon Worcestershire sauce: Provides that classic Caesar umami backbone
• 1 small garlic clove minced: Fresh garlic gives the dressing its characteristic punch

Instructions

Grill the chicken perfectly:

Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles on contact

Season generously:

Brush chicken breasts with olive oil and coat with salt, pepper, and garlic powder on both sides

Cook to golden:

Grill chicken for 5 to 6 minutes per side until internal temperature reaches 165 degrees and juices run clear

Rest and slice:

Let chicken rest for 5 minutes so juices redistribute, then slice thinly against the grain

Whisk the dressing:

Combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper until smooth and creamy

Prepare the tortillas:

Lay tortillas flat and spread a generous spoonful of Caesar dressing down the center of each

Layer the fillings:

Top with chopped romaine, sliced chicken, shaved Parmesan, cherry tomatoes, and red onion

Add extra dressing:

Drizzle additional dressing over the top if you love that extra creamy bite

Roll it up:

Fold in the sides of the tortilla and roll tightly from bottom to top, keeping everything contained

Serve immediately:

Slice each wrap in half on the diagonal and enjoy while the chicken is still warm

Save

Last summer I made these for a beach picnic and they traveled surprisingly well. The lettuce stayed crisp because the dressing was layered between the chicken and tortilla, not directly on the greens. My friends still ask when I am making them again.

Make It Your Own

Swap grilled shrimp or roasted chickpeas for the chicken to suit different preferences. Add homemade croutons inside the wrap for that extra crunch nobody sees coming.

Perfect Pairings

A chilled Sauvignon Blanc cuts through the rich dressing beautifully. For something non-alcoholic, try sparkling water with a generous squeeze of fresh lemon.

Make Ahead Magic

The dressing tastes even better after sitting in the refrigerator overnight. Grill the chicken ahead of time and store it sliced for the fastest weekday lunch assembly.

• Wrap each assembled wrap in parchment paper for easy transport
• Store components separately and assemble right before eating
• The wrapped version stays fresh in the fridge for up to one day

Save

Sometimes the simplest meals become the ones we reach for most often. These wraps have saved more weeknight dinners than I can count.

Recipe FAQs

→ How do I store Chicken Caesar Wraps?

Wrap each tightly in plastic wrap or foil and refrigerate for up to 24 hours. For best texture, add dressing just before serving to prevent the tortilla from becoming soggy.

→ Can I make these wraps vegetarian?

Yes, substitute the grilled chicken with roasted chickpeas, grilled portobello mushrooms, or extra vegetables like bell peppers and zucchini for a satisfying vegetarian version.

→ What's the best way to warm the tortillas?

Heat tortillas in a dry skillet for 15-20 seconds per side or wrap in damp paper towels and microwave for 20-30 seconds. Warm tortillas fold more easily without cracking.

→ Can I use store-bought Caesar dressing?

Absolutely. Store-bought Caesar dressing works well in a pinch. However, homemade dressing allows you to adjust the garlic, lemon, and Parmesan to your taste preferences.

→ How do I prevent the wrap from falling apart?

Don't overfill the tortilla, fold in the sides tightly before rolling, and slice in half with a sharp knife. Wrapping the finished roll in parchment paper helps hold everything together.