Caesar Chicken Salad Wrap

My coworker used to eat these every Thursday at her desk, and the smell would drift across the office until someone finally asked for the recipe. She laughed and said it wasn't anything fancy, just grilled chicken and a good Caesar tossed into a tortilla. I tried it that weekend and realized she was right: sometimes the best meals are the ones you can hold in your hand. It's become my go-to when I want something filling but don't want to sit down with a fork and plate.

I made these for a picnic last spring, wrapping each one in parchment and stacking them in a basket. My friend unwrapped hers on a bench by the river and said it tasted better outside, which made me laugh because she was probably right. There's something about eating with your hands in the open air that makes food taste sharper, more alive. We polished off all four wraps before the sun moved behind the trees.

Ingredients

• Boneless, skinless chicken breasts: These grill fast and slice beautifully, and I've learned that letting them rest after cooking keeps them juicy instead of rubbery.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling to the surface.
• Salt, black pepper, and garlic powder: A simple trio that brings out the chicken's flavor without competing with the Caesar dressing later.
• Romaine lettuce: The sturdy leaves hold up to the dressing and don't wilt immediately, which is key when you're rolling everything into a tortilla.
• Caesar dressing: Store-bought works perfectly fine, but if you have a homemade batch in the fridge, it makes the wrap feel a little more special.
• Parmesan cheese: Freshly grated melts into the dressing and adds that salty, nutty bite that makes Caesar salad what it is.
• Croutons: They add crunch and a toasted flavor that contrasts with the creamy dressing.
• Flour tortillas: Go for the large, soft ones so they're easy to fold and don't crack when you roll them up tight.

Instructions

Season and grill the chicken:

Preheat your grill or grill pan to medium-high, then brush the chicken breasts with olive oil and sprinkle them with salt, pepper, and garlic powder. Grill for 5 to 7 minutes per side until the juices run clear, then let them 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 everything is evenly coated and glistening. Don't be shy with the dressing; it's what holds the wrap together.

Assemble the wraps:

Lay out the tortillas and divide the Caesar salad mixture evenly among them, placing it in the center of each. Top with the sliced grilled chicken, then fold in the sides and roll up tightly.

Slice and serve:

Cut each wrap in half on the diagonal if you like, then serve immediately while the croutons are still crunchy. If you wait too long, they'll soften, which isn't the end of the world but not quite as good.

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One evening I made these for dinner and my nephew, who usually refuses anything green, ate an entire wrap without complaint. He didn't realize he was eating salad because it was hidden inside a tortilla, and I didn't tell him until he asked for another one. Sometimes the presentation is half the battle.

Choosing Your Tortillas

I've tried whole wheat, spinach, and even tomato-flavored tortillas with this recipe, and they all work as long as they're soft and pliable. The key is to warm them slightly in a dry skillet or microwave before rolling so they don't tear at the edges. A cracked tortilla means all your carefully tossed salad ends up on your lap, which I've learned more than once.

Adding Extra Flavors

A handful of crispy bacon bits or a few halved cherry tomatoes can turn this into something a little more indulgent without much extra effort. I've also added thin slices of avocado when I have one on hand, and the creaminess pairs beautifully with the tangy dressing. Just don't add too many wet ingredients or the wrap becomes hard to eat without a fork, which defeats the purpose.

Making It Ahead

You can grill the chicken up to three days in advance and keep it in the fridge, then slice it cold and add it to freshly tossed salad when you're ready to eat. I wouldn't assemble the wraps more than an hour ahead unless you're okay with softer croutons and slightly wilted lettuce. If you're meal prepping, store the components separately and build each wrap as you need it.

• Keep the dressing in a small container and toss the salad right before wrapping.
• Wrap the assembled wraps tightly in parchment or foil to hold their shape.
• Reheat the chicken gently if you prefer it warm, but cold chicken works just fine too.

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These wraps have saved me on busy weeknights and lazy weekends alike, and they never feel like I'm settling for something quick. They taste like I put in effort, even when I didn't have much time to spare.

Recipe FAQs

→ How do I keep the wrap from falling apart?

Lay out the tortilla flat and place ingredients in the center. Don't overfill - use about 1 cup of salad mixture per wrap. Fold in the sides first, then roll tightly from bottom to top, keeping tension throughout the roll.

→ Can I prepare this ahead of time?

Assemble wraps up to 2 hours before serving and wrap tightly in foil or plastic wrap. Keep refrigerated. Avoid assembling too far in advance as tortillas may become soggy from the dressing. Grill chicken and prepare salad components separately for best results.

→ What's the best way to grill chicken breasts evenly?

Pound chicken breasts to uniform thickness (about ¾ inch) for even cooking. Preheat the grill to medium-high heat and oil the grates. Grill 5-7 minutes per side without moving them too much. Let chicken rest for 5 minutes before slicing to retain juices.

→ Can I use store-bought rotisserie chicken instead?

Absolutely. Using pre-cooked rotisserie chicken saves time and works wonderfully. Simply shred or slice the chicken and warm it slightly if desired. This reduces total preparation time to about 10 minutes.

→ What are good substitutions for a dietary preference?

Replace chicken with grilled shrimp for seafood, or use crispy tofu for a vegetarian option. Substitute whole wheat or gluten-free tortillas as needed. You can also swap regular Caesar dressing for a dairy-free version to accommodate allergies.

→ How should I store leftover wraps?

Store assembled wraps in an airtight container in the refrigerator for up to 24 hours. Wrapped tightly in foil or parchment prevents moisture loss. For best quality, keep dressing and salad components separate until ready to assemble and eat.