Chicken Caesar Salad Wrap

This 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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Prep Time: 15

Cook Time: 8

Total Time: 23

Course: Lunch, Main Course

Cuisine: American

Keyword: chicken caesar salad wrap

Servings:

Calories: 421kcal

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

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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

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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

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