Description
This Chicken Caesar Salad Wrap is a quick, portable twist on the classic Caesar salad, featuring juicy chicken, crisp romaine, creamy Caesar dressing, and crunchy croutons all wrapped up for an easy, satisfying lunch or light dinner. Ready in just 20 minutes, it’s perfect for busy weekdays and meal prep.
Ingredients
- 1 large boneless, skinless chicken breast (about 8 oz), cooked and sliced or shredded (grilled, roasted, or rotisserie)
- Pinch of salt and black pepper
- 1/2 teaspoon olive oil (for cooking, if needed)
- 2 cups chopped romaine lettuce (about 3.5 oz), washed and dried
- 1/4 cup Caesar dressing (store-bought or homemade, about 2 oz)
- 1/4 cup freshly grated Parmesan cheese (about 1 oz), plus more to taste
- 1/2 cup croutons (about 1 oz), store-bought or homemade
- 1 small lemon wedge (for squeezing, optional)
- 2 large flour tortillas or wraps (10-inch; whole wheat, spinach, or regular)
- Optional add-ins: cherry tomatoes, halved; chopped bacon; avocado slices; red onion slices; thinly sliced cucumber
Instructions
- Season the chicken breast with salt and pepper. Heat 1/2 teaspoon olive oil in a skillet over medium heat. Add chicken and cook for 4-5 minutes per side (8-10 minutes total) until golden and cooked through (internal temp: 165°F). Let rest for 2-3 minutes, then slice or shred into bite-sized pieces. (If using pre-cooked or rotisserie chicken, skip cooking and just slice or shred.)
- In a large mixing bowl, combine chopped romaine lettuce, Caesar dressing, and half of the grated Parmesan. Toss gently to coat the lettuce evenly. Add a squeeze of lemon juice for extra brightness, if desired.
- Add the cooked, sliced chicken and croutons to the bowl. Toss gently to combine. Add any optional add-ins (cherry tomatoes, avocado, bacon, etc.) at this stage.
- Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds per side, until soft and pliable.
- Place a warmed tortilla on a flat surface. Pile half the salad mixture down the center, leaving about 2 inches at the edges. Sprinkle with remaining Parmesan and extra black pepper if desired.
- Fold the sides of the tortilla inward, then roll up tightly from the bottom, tucking as you go. Press gently to seal. Repeat with the second wrap.
- For extra crunch, place the assembled wraps seam-side down in a dry, preheated skillet. Toast over medium heat for 1-2 minutes per side, until lightly golden and crisp.
- Let the wraps cool for 1 minute, then slice in half on a diagonal. Serve immediately, or wrap tightly in foil or parchment for lunch on the go.
Notes
For best results, use well-dried lettuce to prevent soggy wraps. Toasting the wrap adds crunch and helps seal it. Store salad filling and tortillas separately if prepping ahead. Use gluten-free wraps and croutons for a gluten-free version. Add extra veggies or swap in a lighter dressing to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3
- Sodium: 900
- Fat: 17
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 4
- Protein: 32
Keywords: chicken caesar salad wrap, easy lunch, meal prep, healthy wrap, portable lunch, chicken wrap, caesar salad, quick lunch, kid-friendly, high protein