Chicken Caesar Wrap
This Chicken Caesar Wrap delivers all the classic Caesar salad flavors in a convenient, hand-held format. Packed with seasoned chicken, crisp Romaine lettuce, juicy grape tomatoes, buttery avocado, and a creamy Greek yogurt Caesar dressing, it's a well-balanced, protein-rich meal perfect for a quick lunch or dinner. Wrapped in soft tortillas and ready in just 30 minutes, it's as practical as it is delicious.
Equipment
- 1 Mixing bowl (large)
- 1 Whisk
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Grill pan or skillet (optional, if grilling chicken)
- 1 Tongs
Ingredients
For the Wraps:
- 3 cups cooked rotisserie chicken or grilled chicken chopped
- 3 cups Romaine lettuce chopped and packed (about ⅔ of a head)
- 1 cup grape tomatoes approx. 6 oz, halved
- ⅓ cup finely shredded Parmesan cheese lightly packed
- 1 ripe avocado diced
- 5 large flour tortillas burrito size, white or whole wheat, warmed
For the Caesar Dressing:
- ⅓ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon olive oil
- 1½ teaspoons anchovy paste or mash 4 anchovy fillets
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic finely minced (about 1 teaspoon)
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, olive oil, anchovy paste, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic until smooth. Season to taste with salt and black pepper. Set aside or refrigerate until ready to use.
- Assemble the Salad Filling: In a large mixing bowl, combine the chopped chicken, Romaine lettuce, halved grape tomatoes, and shredded Parmesan. Drizzle the prepared Caesar dressing over the mixture. Using tongs, gently toss to coat all ingredients evenly.
- Add Avocado: Carefully fold in the diced avocado, being gentle to avoid mashing. Toss just enough to distribute the avocado throughout the filling.
- Wrap It Up: Lay each tortilla flat on a clean surface. Place a generous portion of the salad mixture in a horizontal row across the center of each tortilla. Fold the sides in slightly, then roll tightly from the bottom to form a wrap. Optionally, slice each wrap in half for easier serving.
Notes
Grilled Chicken Option: For homemade grilled chicken, pound chicken breasts to an even thickness, brush with olive oil, and season with a mix of Italian seasoning (1 tsp), salt (¾ tsp), pepper (½ tsp), onion powder (½ tsp), and garlic powder (⅛ tsp).
Grill on medium-high heat (around 425°F) for 4 minutes per side or until internal temperature reaches 165°F.
Make-Ahead Tip: You can prep all the ingredients and dressing ahead of time and store them separately in the fridge. Assemble the wraps just before serving to keep the tortillas and lettuce from becoming soggy.
Customizations: Add extras like thinly sliced red onion, shredded carrots, or chopped cucumbers for additional crunch and nutrition.
Tortilla Tip: Warming the tortillas briefly (in a pan or microwave) makes them more pliable and less likely to tear when wrapping.
