Description
This Chicken Caesar Wrap has everything you love about the classic salad—juicy chicken, crisp Romaine, creamy dressing—all wrapped up in a warm tortilla with buttery avocado. For a truly next-level finish, each wrap gets a golden, crispy parmesan crust that adds extra crunch and a restaurant-worthy touch.
It’s quick, crave-worthy, and perfect for lunch, dinner, or anytime a Caesar craving strikes!
Ingredients
Scale
for the quick pan-seared chicken breasts:
- 2-3 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts, butterflied
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt and ground black pepper, to season
for the chicken Caesar wraps:
- 1 head Romaine lettuce (approx. 6 ounces), chopped
- 1 avocado, diced
- ½ red onion, thinly sliced
- ½ cup shaved parmesan cheese
- spritz fresh lemon juice
- kosher salt and ground black pepper, to season
- heaping ½ cup Caesar dressing (try my Homemade Classic Caesar Dressing or my Quick Anchovy-Free Greek Yogurt Caesar Dressing)
- 4 large burrito-sized flour tortillas
- optional: 1 ⅓ cup finely grated parmesan cheese, divided
Instructions
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the butterflied chicken breasts in a single layer (working in batches as needed). Season with garlic powder, onion powder, 1 ½ teaspoons kosher salt, and ground black pepper. Cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate, let cool slightly, then slice into thin strips.
- Toss the Caesar salad: In a large bowl, combine Romaine, sliced chicken, avocado, red onion, and shaved parmesan. Spritz with fresh lemon juice, season with a pinch of salt and pepper, and drizzle with Caesar dressing. Gently toss to coat.
- Assemble the wraps: Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, until warm and pliable. Working one at a time, lay a tortilla on your work surface, top with ¼ of the Caesar salad mixture, then tightly roll—tuck the sides in and roll from bottom to top to create a snug wrap. Repeat with remaining tortillas.
- Optional: Finish with a crispy parmesan crust: Heat a clean nonstick skillet over medium heat. Sprinkle ⅓ cup grated parmesan into the hot pan, spreading it into a rectangle about the size of a wrap. Once the cheese is golden brown around the edges, place one of your wraps seam-side down on one edge and use a spatula to roll it across the cheese, encasing it in a crispy parmesan crust. Repeat with remaining wraps.
- Serve: Just before serving, slice each chicken Caesar wrap in half. These are delicious with a side of sweet potato fries and roasted broccolini. Enjoy!
Equipment
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Stainless Steel Measuring Cups & Spoons
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Zwilling Madura Plus Non-Stick Fry Pan
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- Chicken: This recipe uses my go-to pan-seared chicken breasts—they’re quick, juicy, and foolproof! But feel free to swap in grilled chicken, rotisserie chicken, or shredded chicken…whatever you love! If using pre-cooked chicken, 2 cups (10-12 ounces) is ideal.