Caesar Chicken Salad Wrap

My neighbor knocked on the door one Saturday with a cooler full of romaine from her garden, more than two people could ever use. I had chicken thawing and tortillas in the pantry, so I tossed together these wraps without much of a plan. They turned out so good that now I make them on purpose, usually when I need something quick that still feels like I tried.

I started packing these for my husband when he complained his desk lunches were boring. He'd come home and tell me his coworkers were jealous, which made me feel like I'd won something small but meaningful. Now I double the batch on Sundays and keep the chicken and salad separate in the fridge so we can assemble them fresh whenever hunger hits.

Ingredients

• Boneless, skinless chicken breasts: I 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 sturdy leaves hold up to dressing and don't wilt into sad green ribbons like softer greens do.
• Caesar dressing: Store-bought is fine, but if you have ten extra minutes, the homemade version with lemon and anchovy paste is worth it.
• Parmesan cheese: Freshly grated melts into the dressing and tastes sharper and more alive than the pre-shredded kind.
• Croutons: I use the garlic and herb ones from the bakery section because they add a little extra punch.
• Flour tortillas: The 10-inch size is perfect for wrapping without tearing, and I warm them for a few seconds so they fold without cracking.

Instructions

Season and Grill the Chicken:

Preheat your grill or grill pan to medium-high heat and brush the chicken breasts with olive oil, then sprinkle both sides with salt, pepper, and garlic powder. Grill for 5 to 7 minutes per side until the juices run clear, then let the chicken rest for 5 minutes before slicing it thinly against the grain.

Toss the Caesar Salad:

In a large bowl, combine the chopped romaine, Caesar dressing, parmesan cheese, and croutons, tossing everything until the leaves are glossy and evenly coated. Don't add the chicken yet or it will get lost in the mix.

Assemble the Wraps:

Lay out the tortillas on a clean surface and divide the Caesar salad mixture evenly among them, placing it in the center of each one. Top each portion with sliced grilled chicken and a few grinds of black pepper.

Roll and Serve:

Fold in the sides of each tortilla, then roll up tightly from the bottom to form a neat wrap. Slice them in half on the diagonal if you want them to look pretty, then serve right away while the croutons are still crunchy.

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One evening I made these for a friend who was going through a rough patch and didn't feel like cooking. She texted me later that night saying it was the first meal in weeks that tasted like care instead of obligation. That's when I realized how much comfort can fit inside a simple tortilla when you take a few extra minutes to make it right.

Making It Your Own

I've added crispy bacon bits when I had some left over from breakfast, and cherry tomatoes when they were sweet and in season. You can swap the chicken for grilled shrimp or even marinated tofu if you're cooking for someone who doesn't eat meat. Whole wheat or gluten-free tortillas work just as well if that's what you need.

Storing and Prepping Ahead

I keep the grilled chicken and the dressed salad in separate containers in the fridge for up to three days. The chicken slices stay tender if you let them cool completely before sealing the container. When I'm ready to eat, I just warm a tortilla and build a fresh wrap in under a minute.

Pairing and Serving

These wraps are filling enough on their own, but sometimes I serve them with a handful of kettle chips or a cup of tomato soup on the side. A crisp Sauvignon Blanc feels fancy if you're having friends over, but sparkling water with lemon works just as well on a regular Tuesday night.

• Check your Caesar dressing label if you're avoiding anchovies or eggs.
• Homemade croutons from day-old bread taste better and cost almost nothing.
• If the tortilla cracks when you roll it, it's too cold, so warm it up for a few more seconds.

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These wraps have become my go-to when I want something that feels light but still keeps me full until dinner. They're proof that you don't need a complicated recipe to make something people remember.

Frequently Asked Questions

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps up to 2 hours ahead and wrap them tightly in foil or plastic wrap. Keep refrigerated until ready to serve. Avoid dressing the salad too early to prevent sogginess.

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

Pound chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures uniform cooking. Grill over medium-high heat for 5-7 minutes per side, checking for an internal temperature of 165°F.

→ Can I make homemade Caesar dressing?

Absolutely. Blend mayonnaise, garlic, lemon juice, Worcestershire sauce, anchovies, and Dijon mustard. Adjust seasonings to taste. Homemade dressing offers fresher flavor and allows you to control sodium and ingredient quality.

→ What protein substitutes work well?

Grilled shrimp, grilled tofu, or seasoned turkey breast are excellent alternatives. Adjust cooking times based on the protein choice. Bacon bits or hard-boiled eggs can also enhance the wrap.

→ How do I prevent the tortilla from tearing when rolling?

Warm tortillas before filling to increase flexibility. Don't overfill; distribute ingredients evenly. Roll tightly but not aggressively. If using whole wheat tortillas, warm them slightly longer for better pliability.

→ Are there gluten-free options available?

Yes, substitute with gluten-free tortillas and gluten-free croutons. Verify that your Caesar dressing is gluten-free as well. Many store-bought options now offer these alternatives.