Caesar Chicken Salad Wrap

My coworker used to bring these to lunch meetings, and the smell alone would fill the conference room with envy. One day she finally shared her technique, and I realized it wasn't some complicated recipe at all, just smart layering and really good chicken. Now I make them on Sundays and wrap them tight in parchment so they hold up all week. The crunch of romaine against tender grilled chicken never gets old, and honestly, it tastes better than most sit-down salads I've ordered.

I started making these when my sister visited for a long weekend and claimed she was tired of boring lunches. We grilled the chicken outside even though it was drizzling, and she insisted on adding extra parmesan. By the third day, she was asking me to teach her the fold technique so hers wouldn't fall apart. Now she texts me photos every time she makes them, usually with some creative add-in I never thought of.

Ingredients

• Boneless, skinless chicken breasts: The star protein here, and grilling them with a little garlic powder makes all the difference in flavor without any fuss.
• Olive oil: Keeps the chicken from sticking and adds a subtle richness that plays well with the Caesar dressing later.
• Salt, black pepper, garlic powder: A simple trio that seasons the chicken just enough to stand up to the bold dressing without competing.
• Romaine lettuce: Crisp, sturdy, and holds its crunch even after tossing with dressing, which is crucial for a wrap that doesn't wilt.
• Caesar dressing: The creamy, tangy backbone of the whole dish, and homemade is great, but a good store-bought one works perfectly.
• Parmesan cheese: Freshly grated is key because the pre-shredded stuff doesn't melt into the salad the same way.
• Croutons: They add that satisfying crunch and a little toasty flavor that makes every bite more interesting.
• Flour tortillas: Soft, pliable, and large enough to wrap everything without tearing, plus they taste neutral enough to let the filling shine.

Instructions

Season and Grill the Chicken:

Preheat your grill or grill pan to medium-high, then brush the chicken breasts with olive oil and season both sides with salt, pepper, and garlic powder. Grill for 5 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly.

Toss the Caesar Salad:

In a large bowl, combine the chopped romaine, Caesar dressing, parmesan, and croutons, tossing until every leaf is lightly coated. Don't overdress it or the wrap will get messy.

Assemble the Wraps:

Lay out the tortillas on a clean surface and divide the Caesar salad mixture evenly among them, placing it in the center of each one. Top with the sliced grilled chicken, making sure to distribute it evenly so every bite has protein.

Roll It Up:

Fold in the left and right sides of each tortilla, then roll from the bottom up tightly to form a secure wrap. Slice in half on the diagonal if you want them to look nice or just leave them whole for easier handling.

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There was an afternoon last summer when I packed these for a picnic, and my friend who swore she hated wraps ate two of them without realizing. She kept saying it didn't taste like a boring lunch, and I didn't have the heart to tell her it was just salad rolled up. Sometimes the best meals are the ones that feel effortless but make people ask for the recipe anyway.

Making It Your Own

I've added crispy bacon bits when I'm feeling indulgent, and cherry tomatoes when I want a little sweetness to cut through the richness. My husband likes his with a drizzle of hot sauce, and my neighbor swaps the chicken for grilled shrimp on Fridays. The base is flexible enough to handle almost any twist you throw at it.

Storing and Packing

If you're making these ahead, keep the chicken and salad separate until you're ready to eat, then assemble fresh so the tortilla doesn't get soggy. Wrapping them tightly in parchment paper or foil helps them hold their shape, and they stay good in the fridge for a day if you need to prep for tomorrow's lunch. Just know that the croutons will soften over time, so add those last minute if you can.

Serving Suggestions

These are perfect on their own, but I like serving them with a handful of kettle chips or a simple side of fruit to round out the plate. A cold glass of lemonade or iced tea feels right in warmer months, and in cooler weather, a light soup on the side makes it feel like a full meal.

• Pair with a crisp Sauvignon Blanc if you're feeling fancy.
• Pack them for road trips because they travel incredibly well.
• Serve them at casual gatherings and watch them disappear faster than you expected.

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This wrap has become one of those recipes I don't think about too much anymore, I just make it when I need something reliable and satisfying. It's proof that you don't need fancy ingredients or hours in the kitchen to eat really well.

Recipe Questions & Answers

→ How do I know when the chicken is fully cooked?

The chicken is done when juices run clear when pierced and the internal temperature reaches 165°F. Let it rest for 5 minutes after grilling before slicing for optimal tenderness.

→ Can I prepare the chicken ahead of time?

Yes, grill the chicken up to 2 days in advance and store in the refrigerator. Slice just before assembling wraps to maintain texture and freshness.

→ What are good substitutes for the tortillas?

Whole wheat, gluten-free, spinach, or tomato-based tortillas work well. For a lower-carb option, try lettuce wraps or flatbread alternatives.

→ How can I make this vegetarian or pescatarian?

Replace grilled chicken with grilled shrimp, tofu, or chickpeas for protein. Season and cook according to your protein choice, then assemble as directed.

→ Can I make homemade Caesar dressing?

Absolutely. Combine mayo, garlic, anchovies, lemon juice, Worcestershire sauce, and parmesan. Blend until smooth and adjust consistency with water as needed.

→ How should I store leftover wraps?

Wrap individually in foil or parchment paper and refrigerate for up to 2 days. Keep dressing separate if possible to prevent sogginess.