Caesar Chicken Salad Wrap

My roommate brought home a Caesar wrap from the deli one Tuesday, and I watched her eat it with such obvious joy that I felt compelled to recreate it. The next day I grilled chicken on our tiny balcony grill, tossed together crisp romaine with way too much dressing, and rolled it all into a tortilla that immediately split down the middle. Despite the mess, it tasted better than anything I'd paid twelve dollars for, and I've been making them ever since.

I made these for a picnic last summer, wrapping each one tightly in parchment and packing them in a cooler with ice packs. We ate them on a blanket under oak trees, and even after an hour they stayed crisp and intact. My friend who claims she doesn't like salads ate two and asked for the recipe before we even packed up to leave.

Ingredients

• Boneless, skinless chicken breasts: I always flatten them slightly with my palm before grilling so they cook evenly and don't dry out on the edges.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasonings cling to the surface.
• Salt, black pepper, and garlic powder: This simple trio does all the work without overwhelming the Caesar flavor that comes later.
• Romaine lettuce: The crunch is everything here, so I choose heads that feel firm and heavy with tightly packed leaves.
• Caesar dressing: Store-bought works beautifully, but if you have ten extra minutes, homemade dressing takes this from great to unforgettable.
• Parmesan cheese: Freshly grated melts slightly into the dressing and clings to the lettuce in a way pre-shredded never will.
• Croutons: I use garlic butter croutons because they add both crunch and a punch of flavor that echoes through every bite.
• Flour tortillas: Large, soft, and pliable tortillas are essential for a wrap that holds together without tearing.

Instructions

Season and Grill the Chicken:

Preheat your grill or grill pan until it's hot enough that a drop of water sizzles on contact. Brush the chicken with olive oil, season both sides with salt, pepper, and garlic powder, then grill for five to seven minutes per side until the juices run clear and the internal temperature hits 165 degrees.

Rest and Slice:

Let the chicken rest on a cutting board for five minutes so the juices redistribute, then slice it thinly against the grain. This step makes all the difference between tender bites and chewy ones.

Toss the Salad:

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

Assemble the Wraps:

Lay out each tortilla and spoon the salad mixture down the center, leaving space on the sides. Top with sliced chicken, then fold in the sides and roll tightly from the bottom up, tucking as you go.

Slice and Serve:

Cut each wrap in half on a diagonal if you want a prettier presentation. Serve immediately while the chicken is still warm and the lettuce is cold and crisp.

Save

One night I made these for my brother who was studying for exams and living off vending machine snacks. He ate his wrap standing at the counter, eyes closed, and said it was the first real meal he'd had in days. I sent him home with three more wrapped in foil, and he texted me a thank you at two in the morning.

Making It Your Own

I've added crispy bacon bits on mornings when I had leftovers from breakfast, and the salty, smoky crunch made the wraps feel almost indulgent. Sliced cherry tomatoes bring a burst of sweetness that balances the rich dressing, and once I stirred in thinly sliced red onion for a friend who loves sharp flavors. If you're feeding someone who doesn't eat meat, grilled shrimp or marinated tofu work beautifully in place of chicken.

Storage and Meal Prep

I often grill extra chicken on Sunday and keep it in the fridge so I can throw together wraps on busy weeknights without turning on the stove. Store the grilled chicken, chopped lettuce, and dressing separately, then assemble just before eating so nothing gets soggy. Assembled wraps hold up for about two hours in the fridge if wrapped tightly in parchment, but beyond that the lettuce starts to wilt and the tortilla gets damp.

Pairing and Serving Suggestions

These wraps are filling enough to stand alone, but I like serving them with a handful of kettle-cooked chips or a small cup of tomato soup when the weather turns cool. A crisp Sauvignon Blanc feels right for warm evenings on the porch, though sparkling water with lemon is just as satisfying and keeps things light.

• Add a side of fresh fruit like sliced melon or grapes for a pop of sweetness.
• Serve with pickles or olives if you want something briny to cut through the richness.
• Pack them for lunch with a cold pack and they'll stay fresh until midday.

Save

This wrap has become my answer to the question of what to make when I want something satisfying but don't want to spend an hour in the kitchen. It's proof that simple ingredients, when handled with a little care, can turn into something you'll crave again and again.

Recipe FAQs

→ Can I prepare this wrap ahead of time?

Yes, you can grill and slice the chicken up to 2 hours ahead and prepare the salad mixture separately. Assemble the wraps just before serving to keep the tortillas soft and prevent them from becoming soggy.

→ How do I keep the wrap from falling apart?

Roll tightly after filling, ensuring the tortilla is large enough (10-inch recommended). Don't overfill the center, and fold in the sides securely before rolling. Wrapping it halfway in foil or parchment paper helps hold it together while eating.

→ What alternatives work for the dressing?

You can use homemade Caesar dressing, ranch, Greek yogurt-based dressing, or even a light vinaigrette. Adjust the amount based on your preferred texture to avoid making the wrap too wet.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred or slice rotisserie chicken and use it directly in the wrap. This saves time and is equally delicious, especially if you're looking for a quick meal.

→ What proteins can substitute for chicken?

Grilled shrimp, tofu, turkey breast, or even grilled steak work well. For vegetarian options, try grilled vegetables like zucchini or portobello mushrooms for a hearty texture.

→ How should I store leftovers?

It's best to enjoy immediately, but you can store components separately in airtight containers for up to 3 days. Keep the salad and dressing apart from the tortillas, then assemble when ready to eat.