Grilled Chicken Caesar Wraps

A delightful twist on the classic Caesar salad, featuring juicy grilled chicken, crispy romaine lettuce, and creamy homemade Caesar dressing—all wrapped into a portable meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 5 wraps

Course: Dinner, Lunch

Cuisine: American

Calories: 475

Ingredients Method Notes

Ingredients

Chicken and Wrap Ingredients

1 lb chicken breasts Tender and juicy, providing a hearty protein base for your wrap.
1 Tbsp olive oil Adds richness and helps to achieve that perfect grilled texture.
1 Tbsp freshly squeezed lemon juice Brightens the flavor and complements the chicken beautifully.
1/2 tsp salt Enhances flavors and draws out the natural juices of the chicken.
1/2 tsp pepper Adds that essential hint of heat.
1/4 tsp garlic powder Infuses a lovely garlic aroma and flavor.
10 oz roughly chopped hearts of romaine Crisp and refreshing, offering a nice crunch.
1 1/2 cups croutons Adds an irresistible crunch to the wraps.
1/2 cup Caesar dressing Creamy and tangy, binding all the ingredients together.
5 large wraps or tortillas Soft and pliable, the perfect vessel for your filling.
Parmesan shavings Rich and nutty, adding depth of flavor.
4 fillets anchovy fillets (or 2 teaspoons anchovy paste) Optional, but provides umami depth.

Dressing Ingredients

1/2 tsp grated or minced garlic (from 1 clove) Fresh garlic elevates the dressing’s flavor.
2 Tbsp freshly squeezed lemon juice Adds brightness to the dressing.
1 tsp Dijon mustard For a hint of tangy flavor.
1 tsp Worcestershire sauce Adds complexity to your dressing.
5 Tbsp Greek yogurt Creamy and nutritious base for a lighter dressing.
1/4 cup grated parmesan cheese To deepen the cheesy goodness.
1/4 cup extra-virgin olive oil For a smooth texture in the dressing.
1 Tbsp water To adjust the dressing consistency.
1/8 tsp black pepper For seasoning.
1/8 tsp salt Taste before adding, to avoid over-salting.

Method

Preparation

Preheat the grill: Start by preheating your grill or grill pan over medium-high heat, ensuring it’s hot enough to get good grill marks on your chicken.
Prepare the chicken: Rub the chicken breasts all over with olive oil and lemon juice. Then, sprinkle salt, pepper, and garlic powder evenly over both sides, pressing gently to adhere the spices to the meat.
Grill the chicken: Place the seasoned chicken on the grill or grill pan and cook for about 6–7 minutes on each side. The chicken is ready when it reaches an internal temperature of 165°F and has beautiful grill marks.
Rest the chicken: Once grilled, remove the chicken from the heat. Allow it to rest for a few minutes before slicing it into strips.
Prepare the salad mix: In a large bowl, add the chopped lettuce and croutons. Top with the sliced chicken, then pour the Caesar dressing over the top and toss everything together to ensure even coverage.
Assemble the wraps: Lay a wrap on a flat surface and spoon approximately 1.5 cups of the salad mixture into the center. Finish with a few shavings of parmesan for added flavor.
Wrap it up: Fold the left and right sides of the wrap toward the center. Then, fold the bottom edge up over the filling and roll the wrap from the bottom, keeping it tight but gentle to avoid tearing. Slice in half and your wraps are ready to serve.

Dressing Preparation

Make the dressing: For those opting for homemade dressing, in a medium bowl, combine the anchovies (or paste), garlic, lemon juice, Dijon, and Worcestershire sauce. Use a fork to mash the anchovies and garlic into a smooth paste.
Finish the dressing: Whisk in the Greek yogurt and parmesan cheese, then slowly drizzle in the olive oil while whisking to create a smooth, thickened dressing. Add the water and mix until well combined. Season with pepper and taste, then add salt if necessary.

Notes

Let your chicken marinate for at least 30 minutes before grilling for deeper flavor. Customize your salad with additional toppings like cherry tomatoes or avocado if desired.