Chicken Caesar Salad Wrap
Add Preferred SourceThis Chicken Caesar Salad Wrap is a quick, tasty lunch or dinner idea that combines the creamy crunch of a classic Caesar salad with the grab-and-go ease of a wrap. They’re packed with flavor, textures, and protein—perfect for busy days or simple meal prep.
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I really love this recipe because it turns a classic Caesar salad into a full meal you can hold in your hands. It’s especially good in warmer weather when you’re craving something fresh but still filling. The dressing is garlicky and tangy, the chicken is juicy, and everything gets tucked into a soft tortilla—what’s not to like? It’s also a fun way to sneak in extra veggies or use up leftover chicken from the fridge.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Caesar Salad Wrap
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe simple, but every step packs flavor and crunch. Here’s how I make these tasty wraps from scratch:
Make the Caesar dressing
In a blender, add the minced garlic, anchovy paste, a pinch of salt, egg yolks, lemon juice, and Dijon mustard. Pulse a few times to blend, then slowly stream in the vegetable oil while blending.
The dressing should turn smooth and creamy—add an extra tablespoon or two of oil if it needs thickening.
Season and cook the chicken
Toss your sliced chicken breasts in a large bowl with garlic powder, paprika, salt, pepper, and olive oil. Heat a non-stick skillet over medium-high heat and cook the chicken for about 8 minutes, turning now and then until golden brown and fully cooked.
Prep the wrap fillings
Chop the romaine lettuce into bite-sized pieces and grate the Parmesan cheese. Grab your flour tortillas and keep them nearby. If you’re adding extras like avocado, cucumbers, or tomatoes, now’s the time to slice those up too.
Assemble the wraps
Lay each tortilla flat and layer with chopped romaine, cooked chicken, croutons, Parmesan, and a generous drizzle of Caesar dressing. Try not to overload—just enough for a hearty, but foldable wrap.
Wrap and serve
Tuck in the sides of the tortilla, then roll it up tightly like a burrito. Cut in half for easy eating. Serve immediately, or wrap in foil and pop in the fridge if you’re packing lunch ahead of time.
Recipe Notes and Tips
I like keeping things easy, so here are a few little tricks that make these Chicken Caesar Salad Wraps even better:
- Time-saver: Use rotisserie chicken to skip the cooking step and still get loads of flavor.
- Wraps: Whole wheat, spinach, or gluten-free wraps all work. Just make sure they’re big enough to hold everything. Go for burrito-size tortillas so you can stuff and roll without tearing.
- Store-bought Caesar dressing: Homemade is great, but store-bought works fine when you’re short on time.
- Warm it up: Microwave tortillas for 10–15 seconds to make them soft and easy to fold.
- Add some extras: Toss in avocado, cherry tomatoes, or cucumbers for extra colour and crunch.
- Anchovy paste: Not a fan? Start with a small amount of paste—you can always build the flavor.
- Croutons: Add croutons right before serving if you’re making these ahead.
- Lettuce: Iceberg works if you don’t have romaine—it still brings the crisp.
- Protein option: Try grilled shrimp instead of chicken for a lighter take.
- Meal prep: Keep the salad mix, dressing, and tortillas separate until ready to wrap.
How to Store Leftover Chicken Caesar Salad Wrap
If you’ve got leftovers, store the wraps in an airtight container or wrap them tightly in foil. Pop them in the fridge, and they’ll stay fresh for up to 2 days.
For the best texture, keep the Caesar dressing and croutons separate and add them just before eating to avoid fogginess.
You can also reheat the wrap slightly in the microwave—just add fresh lettuce later if you’re warming it up!
What to Serve With Chicken Caesar Wraps
These wraps are a complete meal on their own, but if you want a little something on the side, go for it! A handful of chips, a cup of soup, or a fresh fruit salad pairs perfectly.
You could also serve them with roasted veggies or a bean salad for extra crunch and color. They’re great for lunchboxes, picnics, or an easy weeknight dinner.
More Recipes You Will Love
I love easy, flavor-packed meals like this one—here are a few more ideas to keep your breakfast, lunch, or dinner game strong:
- Big Mac Crunchwraps
- Homemade Breakfast Burritos Recipe
- Roasted Pepper Pinwheel Sandwiches
- Spicy Shrimp Tacos
- Sheet Pan Quesadilla Recipe
Ingredients
For the Caesar dressing:
- 2 garlic cloves minced
- 2 tablespoons anchovy paste
- Pinch salt
- 2 egg yolk
- 4 tablespoons lemon juice about 2 lemons
- 1 teaspoon Dijon mustard
- ¼ cup vegetable oil +2 tablespoons if needed
For the salad:
- 2 cups chicken breasts cut into slices
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- Salt and pepper
- 1 tablespoon olive oil
- 2 cups romaine lettuce chopped
- ¼ cup Parmesan cheese grated
- 4 large flour tortillas
- ¼ cup Croutons
Instructions
- In a blender, combine minced garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard. Pulse a few times, then slowly add vegetable oil while blending until the dressing becomes smooth and creamy. Adjust the amount of oil as needed for desired consistency.2 garlic cloves, 2 tablespoons anchovy paste, Pinch salt, 2 egg yolk, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard, ¼ cup vegetable oil
- In a large bowl, toss the sliced chicken with garlic powder, paprika, salt, pepper, and olive oil.2 cups chicken breasts, 1 teaspoon garlic powder, 1 teaspoon paprika powder, Salt and pepper, 1 tablespoon olive oil
- Heat a non-stick skillet over medium-high heat and cook the chicken for about 8 minutes, turning occasionally until browned and fully cooked. Remove from heat.
- Lay each tortilla flat and evenly distribute chopped romaine lettuce, cooked chicken, croutons, grated Parmesan cheese, and Caesar dressing in the center. Roll each tortilla tightly, tucking in the sides to secure the filling.2 cups romaine lettuce, ¼ cup Parmesan cheese, 4 large flour tortillas, ¼ cup Croutons
- Cut in half and serve immediately, or wrap in foil for later.
Video
Notes
- Time-saver: Use rotisserie chicken to skip the cooking step and still get loads of flavor.
- Wraps: Whole wheat, spinach, or gluten-free wraps all work. Just make sure they’re big enough to hold everything. Go for burrito-size tortillas so you can stuff and roll without tearing.
- Store-bought Caesar dressing: Homemade is great, but store-bought works fine when you’re short on time.
- Warm it up: Microwave tortillas for 10–15 seconds to make them soft and easy to fold.
- Add some extras: Toss in avocado, cherry tomatoes, or cucumbers for extra colour and crunch.
- Anchovy paste: Not a fan? Start with a small amount of paste—you can always build the flavor.
- Croutons: Add croutons right before serving if you’re making these ahead.
- Lettuce: Iceberg works if you don’t have romaine—it still brings the crisp.
- Protein option: Try grilled shrimp instead of chicken for a lighter take.
- Meal prep: Keep the salad mix, dressing, and tortillas separate until ready to wrap.
Storage and Reheating Instructions
- Fridge: If you’ve got leftovers, store the wraps in an airtight container or wrap them tightly in foil. Pop them in the fridge, and they’ll stay fresh for up to 2 days. For the best texture, keep the Caesar dressing and croutons separate and add them just before eating to avoid sogginess.
- Reheat: You can also reheat the wrap slightly in the microwave—just add fresh lettuce later if you’re warming it up!
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
