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Chicken Caesar Salad Wrap

Stacked halves of a chicken Caesar wrap with romaine lettuce, juicy tomatoes, and Caesar dressing in a toasted golden tortilla on a neutral plate

A delicious, portable meal featuring seasoned chicken, crisp romaine, and homemade Caesar dressing wrapped in a whole wheat tortilla.

 

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 2 large boneless, skinless chicken breast (1 1/4 to 1 1/2 pounds), cut into bite-size pieces
  • 2 tsp. seasoned salt (such as Lawry’s)
  • 1 1/2 tsp. black pepper
  • 2/3 cup mayonnaise
  • 2 Tbsp. dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. garlic powder
  • 5 to 6 dashes Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1 heart of romaine, chopped (6 to 8 cups)
  • 1 1/4 cups freshly grated parmesan cheese
  • 4 (12-inch) whole-wheat flour tortillas
  • 1/2 cup grape tomatoes, halved

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add chicken pieces with seasoned salt and 1 tsp black pepper.
  2. Cook chicken for 5-7 minutes until browned and fully cooked. Set aside.
  3. In a medium bowl, combine mayonnaise, dijon, balsamic vinegar, garlic powder, Worcestershire sauce, kosher salt, and remaining pepper.
  4. Add romaine to the dressing and toss until coated. Mix in 3/4 cup parmesan.
  5. Lay out tortillas and divide the dressed lettuce mixture among them.
  6. Top each with chicken, tomatoes, and 2 Tbsp parmesan.
  7. Roll each tortilla tightly, tucking in sides as you go.
  8. Slice each wrap in half diagonally before serving.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods. For make-ahead preparation, store components separately and assemble just before serving to prevent soggy wraps.

Nutrition

Keywords: chicken caesar salad wrap, caesar wrap, chicken wrap, lunch recipe, dinner recipe