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Chicken Caesar Wrap

Chicken Caesar Wrap
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5 from 2 reviews

Here’s a fun twist on the classic: make it into a portable wrap! This chicken Caesar wrap is great for lunch ideas or easy dinners, with savory chicken, crisp romaine, and a creamy dressing. Plus, you can change up the protein to fit many diets!

Ingredients

Scale

For the chicken (or substitute cooked chicken / makes 3 cups chopped; see Notes)

  • 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds, organic if possible), butterflied or cutlets
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 3 tablespoons olive oil

For each chicken Caesar wrap

  • 1 burrito size tortilla (at least 10-inch; smaller tortillas do not work)
  • 1/2 cup chopped chicken
  • 1 cup chopped romaine lettuce** (washed and dried thoroughly)
  • 2 to 3 tablespoons Caesar Dressing, to taste (homemade or purchased)
  • 2 cherry tomatoes (1/8 cup), minced and drained
  • 1/4 cup croutons
  • 1 tablespoon shredded or grated Parmesan cheese
  • Fresh ground pepper

Instructions

  1. Cook the chicken (see Notes): Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned. In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture. Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.
  2. Make the dressing: Make the Caesar dressing (or use purchased).
  3. Make the wrap: For each wrap, place 1 serving of the cooked chicken in a bowl with the romaine, Caesar dressing, cherry tomatoes, croutons, and Parmesan cheese.
  4. Place in the filling into the center of a tortilla with a 1-inch border. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half diagonally.
  5. Eat immediately. If desired, you can wrap it up in parchment or wax paper for storage and refrigerate until serving for a few hours, but it does become soggy over time. (Do not wrap in plastic, or the wrap becomes soggy.)

Notes

For the chicken, you can substitute purchased chicken or use Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.

You can also substitute other types of protein: these seasoned canned chickpeas, baked tofu, canned or seared salmon, or sauteed shrimp.

*Prep time and cook time vary based on whether you use purchased cooked chicken and Caesar dressing.

**Using 1 head romaine, a box of croutons (or 1 recipe homemade croutons), and a pint of cherry tomatoes should cover the 6 servings in this recipe. 

For vegan and vegetarian, use canned chickpeas, baked tofu or breaded tofu, and vegan Caesar dressing. For gluten-free, use a gluten-free wrap.

Find it online: https://www.acouplecooks.com/chicken-caesar-wrap/