Caesar Chicken Salad Wrap

My coworker handed me half of hers during a busy lunch break, and I nearly laughed at how something so simple could taste that good. The crunch of the romaine against the tender chicken, the sharp bite of parmesan, all wrapped up so you could keep typing with one hand. I went home that night and made four of them for the week. They never lasted past Wednesday.

I started making these on Sundays when my brother would come over to watch games. He'd eat two before halftime and ask if there were more in the fridge. One time I forgot the croutons and he noticed immediately. Now I double them just to keep the peace.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and slice beautifully when you let them rest, which I learned after rushing once and watching all the juices run out onto the cutting board.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling without making things greasy.
• Garlic powder: I use this instead of fresh garlic because it distributes evenly and doesn't burn on the grill.
• Romaine lettuce: The only lettuce with enough spine to hold up in a wrap without turning into sad, wet paper by lunchtime.
• Caesar dressing: Store-bought is completely fine here, but if you have homemade in the fridge, this is the moment it shines.
• Parmesan cheese: Freshly grated makes all the difference, it melts slightly into the dressing and doesn't clump like the pre-shredded stuff.
• Croutons: They add the crunch that makes every bite feel complete, even if they get a little softer by the time you eat it.
• Flour tortillas: Go for the large, soft ones that bend without cracking, I've had too many wraps split open mid-bite to risk it.

Instructions

Get the Chicken Ready:

Preheat your grill or grill pan to medium-high, then brush the chicken breasts with olive oil and season them with salt, pepper, and garlic powder. Make sure the heat is steady before you lay the chicken down, or it'll stick.

Grill Until Golden:

Grill the chicken for 5 to 7 minutes per side, until the juices run clear and the internal temp hits 165°F. Let it rest for 5 minutes before slicing, this is not optional.

Toss the Salad:

In a large bowl, combine the chopped romaine, Caesar dressing, parmesan, and croutons. Toss everything until it's evenly coated and glistening.

Assemble the Wraps:

Lay out your tortillas and divide the salad mixture evenly down the center of each one. Top with the sliced grilled chicken, keeping everything in a neat line.

Roll Them Up:

Fold in the sides of each tortilla, then roll from the bottom up, tucking as you go to keep everything snug. Slice in half if you want, or leave them whole for maximum handheld satisfaction.

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The first time I packed these for a picnic, my friend asked if I'd bought them from some fancy cafe. I told her the truth and she made me text her the steps right there on the blanket. Now she brings them to every potluck and people think she's a genius.

Making It Your Own

I've added crispy bacon when I had some left over from breakfast, and it turned the whole thing into something I'd order at a restaurant. Cherry tomatoes work too, especially the sweet little ones that burst when you bite down. If you're feeling adventurous, swap the chicken for grilled shrimp or even crispy tofu.

Keeping Them Fresh

These wraps hold up surprisingly well for a few hours if you wrap them tightly in foil or parchment. I wouldn't push it past four hours though, unless you don't mind slightly softer croutons. If you're meal prepping, keep the salad and chicken separate and assemble right before eating.

What to Serve Alongside

I usually just grab a handful of chips or some fruit, nothing complicated. A cold glass of sparkling water with lemon feels right, or a crisp white wine if it's the weekend and you're not rushing anywhere.

• Use whole wheat tortillas if you want a little more texture and flavor.
• Check your Caesar dressing for anchovies if you're cooking for someone who doesn't eat fish.
• Leftovers are great cold straight from the fridge the next day.

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This is one of those recipes that makes weeknights feel easier and lunches feel like less of a chore. I hope it ends up in your regular rotation, because it's never let me down.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, grill the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Slice it just before assembling your wraps.

→ What are good substitutes for the Caesar dressing?

Try ranch, garlic aioli, or Greek yogurt-based dressing for a lighter option. You can also make homemade Caesar dressing with mayo, anchovies, lemon, and garlic.

→ How do I prevent the wrap from getting soggy?

Pat the romaine dry before assembling, place the salad mixture in the center away from tortilla edges, and serve immediately. Keep dressing separate until just before eating if preparing ahead.

→ What protein alternatives work well?

Grilled shrimp, turkey breast, tofu, or tempeh are excellent substitutes. Adjust cooking times based on your chosen protein.

→ Can I use whole wheat or gluten-free tortillas?

Absolutely. Whole wheat tortillas add fiber and nutty flavor, while gluten-free varieties work well for dietary restrictions. Choose tortillas that are sturdy enough to hold the filling.

→ How should I store leftover wraps?

Keep assembled wraps refrigerated in an airtight container for up to 4 hours, though they're best enjoyed fresh. For longer storage, wrap components separately and assemble when ready to eat.