Chicken Caesar Wrap

My kitchen counter became a wrap assembly line one chaotic Tuesday when I realized I had exactly twenty minutes to feed four hungry teenagers before soccer practice. The chicken was already marinating from the night before, and somehow necessity birthed what became the most requested lunch in our house ever since.

Last summer my sister called me in a panic because she needed something impressive for a beach picnic that would not get soggy. I talked her through these wraps, and she texted me later that three people asked for the recipe while they were still eating them.

Ingredients

• Boneless chicken breasts: Pound them slightly to even thickness so they cook at the same speed
• Olive oil: Helps the seasoning stick and prevents the chicken from sticking to the pan
• Salt and black pepper: The foundation of flavor, do not skimp here
• Garlic powder: Distributes evenly better than fresh garlic on the chicken surface
• Whole wheat tortillas: Warm them for thirty seconds before filling or they will crack when you roll
• Romaine lettuce: Ice cold and completely dry makes all the difference in texture
• Shaved Parmesan: Use a vegetable peeler to get those restaurant style curls
• Mayonnaise: Real mayo creates the creamy base that makes Caesar dressing authentic
• Lemon juice: Fresh squeezed brightens everything and cuts through the rich dressing
• Worcestershire sauce: The secret umami bomb that makes people ask what is in this

Instructions

Get that chicken going:

Preheat your grill pan over medium high heat until it is nice and hot, then brush the chicken with olive oil and season both sides generously with salt, pepper and garlic powder.

Cook it perfectly:

Grill the chicken for about five to six minutes per side until it is cooked through, then let it rest on a cutting board for five minutes so the juices redistribute.

Whisk the magic:

In a small bowl, combine the mayonnaise, grated Parmesan, lemon juice, Dijon, Worcestershire, minced garlic and a pinch of salt and pepper until completely smooth.

Prep your assembly station:

Warm each tortilla for thirty seconds in the microwave or a dry pan, then spread a generous spoonful of dressing down the center of each one.

Layer it up:

Pile on the chopped romaine, sliced chicken, shaved Parmesan and any optional toppings like cherry tomatoes or red onion.

Roll and serve:

Fold in the sides tightly and roll up from the bottom, then slice each wrap in half on a diagonal and serve immediately.

Save

My neighbor caught me making these on my porch one evening and stayed to talk while I finished the batch. She admitted later she ordered from a restaurant the next day just to compare, then messaged me that homemade wins every single time.

Making Ahead

The dressing keeps in the fridge for five days and actually gets better as the flavors meld together. Cook the chicken up to two days ahead and slice it cold straight from the refrigerator.

Customization Ideas

Sometimes I add thinly sliced cucumber for extra crunch or swap in spinach when romaine is not looking great at the store. A handful of croutons inside before rolling is pure genius.

Serving Suggestions

Cut these into pinwheels for parties or leave them whole for a substantial lunch. They are perfect alongside a cup of tomato soup or a simple green salad with vinaigrette.

• Wrap them individually in parchment paper for easy lunchbox packing
• Serve with extra dressing on the side for dipping
• Keep the components separate and let everyone build their own

Save

These wraps have saved more weeknight dinners than I can count, and the way my family reaches for seconds makes all the slicing and whisking completely worth it.

Recipe FAQs

→ Can I make these wraps ahead of time?

Yes, you can prepare the grilled chicken and Caesar dressing up to 2 days in advance. Store them separately in the refrigerator. Assemble the wraps just before serving to prevent the tortilla from becoming soggy.

→ What's the best way to keep the wrap from falling apart?

Fold in the sides of the tortilla first, then roll tightly from the bottom up. Wrapping the assembled roll in parchment paper or foil for 5-10 minutes helps it hold its shape before slicing.

→ Can I use store-bought Caesar dressing instead?

Absolutely. Store-bought Caesar dressing works well in a pinch. However, the homemade version comes together quickly with pantry staples and tastes noticeably fresher.

→ What can I substitute for the Worcestershire sauce?

You can use soy sauce, balsamic vinegar, or fish sauce as alternatives. Each will slightly alter the flavor profile but still provide that necessary umami depth to the dressing.

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Visual cues include the meat being opaque throughout and juices running clear when pierced.

→ Can I grill the chicken outdoors instead of using a grill pan?

Yes, outdoor grilling works wonderfully. Preheat your grill to medium-high and cook the chicken for the same timing, about 5-6 minutes per side, until done.