Caesar Chicken Salad Wrap

It was a Tuesday lunch rush when I realized I'd been overthinking meals for years. I tossed some leftover grilled chicken onto a pile of Caesar salad, rolled it into a tortilla because I was late for a meeting, and ate it in the car. That wrap was better than half the sit-down lunches I'd carefully plated that month. Sometimes the best recipes happen when you stop trying so hard and just let good ingredients do their thing.

I started making these for my sister when she'd come over straight from yoga, starving and impatient. She'd hover by the counter, stealing croutons while I assembled the wraps, and we'd eat them standing up in the kitchen, talking over each other. Those wraps became our unofficial tradition, the kind of meal that doesn't need an occasion, just good company and decent timing.

Ingredients

• Boneless, skinless chicken breasts: I always pound them to even thickness before grilling so they cook uniformly and stay tender instead of drying out on the edges.
• Olive oil: This keeps the chicken from sticking and helps the seasoning cling, plus it adds a subtle richness that makes each bite feel complete.
• Salt, black pepper, and garlic powder: Simple seasonings that let the chicken shine without competing with the bold Caesar flavors coming later.
• Romaine lettuce: The crisp, sturdy leaves hold up to the dressing without wilting into sad green mush five minutes after you wrap it.
• Caesar dressing: Store-bought is perfectly fine here, but if you have a favorite homemade version, this is where it really shows off.
• Parmesan cheese: Freshly grated makes all the difference, it melts slightly into the dressing and tastes sharper and more alive than the pre-shredded stuff.
• Croutons: They add crunch and a little toasty flavor, I like the garlic and herb kind but plain works just as well.
• Flour tortillas: Go for the large, soft ones, they fold without cracking and hold everything together like a gentle hug.

Instructions

Season and Grill the Chicken:

Preheat your grill or grill pan to medium-high, brush the chicken with olive oil, and season both sides with salt, pepper, and garlic powder. Grill for 5 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.

Toss the Caesar Salad:

In a large bowl, combine the chopped romaine, Caesar dressing, parmesan, and croutons, tossing until every leaf is lightly coated. Don't overdress it or the wrap will get soggy, you want just enough to flavor each bite.

Assemble the Wraps:

Lay out your tortillas and divide the salad mixture evenly down the center of each one, then top with sliced grilled chicken. Fold in the sides first, then roll up tightly from the bottom, tucking as you go so nothing escapes.

Slice and Serve:

Cut each wrap in half on a diagonal if you want it to look nice, or just leave it whole if you're eating on the go. Serve immediately while the chicken is still warm and the lettuce is cold.

Pin it

One summer afternoon, I packed these wraps for a picnic and forgot the plates entirely. Turns out, that was the whole point. We sat on a blanket, ate with our hands, and didn't miss the forks once. That's when I realized this wrap wasn't just convenient, it was the kind of food that made everything feel a little easier and a lot more fun.

Storing and Reheating

If you need to make these ahead, keep the components separate until you're ready to eat. The grilled chicken holds up in the fridge for three days, and the salad stays crisp if you don't dress it too early. Assemble right before serving so the tortilla doesn't turn limp and sad.

Swaps and Variations

I've swapped the chicken for grilled shrimp when I had extra in the fridge, and it tasted just as good with a squeeze of lemon on top. You can also use rotisserie chicken if you're in a rush, or even crispy tofu if you want to skip the meat entirely. Whole wheat or gluten-free tortillas work fine, and adding bacon bits or sliced cherry tomatoes never hurt anyone.

Serving Suggestions

These wraps are filling enough on their own, but if you want to make it a full spread, serve them with a handful of sweet potato fries or a simple fruit salad. A crisp Sauvignon Blanc pairs beautifully if you're feeling fancy, or just stick with sparkling water and a wedge of lemon.

• Serve with a side of kettle chips for extra crunch.
• Pair with a cold pasta salad for a picnic-style lunch.
• Add a drizzle of hot sauce if you like a little kick.

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This wrap has saved me on busy days more times than I can count, and it still feels like a treat every single time. I hope it does the same for you.

Recipe FAQs

→ How long should I grill the chicken breasts?

Grill chicken breasts for 5–7 minutes per side over medium-high heat, until fully cooked and juices run clear. Let them rest for 5 minutes before slicing to retain moisture.

→ Can I prepare the wraps ahead of time?

For best results, assemble wraps just before serving to prevent them from becoming soggy. However, you can grill the chicken and prepare the salad mixture a few hours in advance, then assemble when ready to eat.

→ What are good substitutions for the chicken?

Grilled shrimp works beautifully for a seafood version, while tofu or grilled vegetables are excellent vegetarian alternatives. Adjust cooking times based on your protein choice.

→ Can I use store-bought Caesar dressing?

Yes, store-bought Caesar dressing is convenient and works well. Alternatively, make your own homemade dressing for more control over ingredients and flavor intensity.

→ What tortilla options work best?

Large flour tortillas (10-inch) are traditional and easy to roll. You can also use whole wheat for added fiber, spinach tortillas for color, or gluten-free tortillas to accommodate dietary restrictions.

→ How should I store leftovers?

Store grilled chicken and salad components separately in airtight containers for up to 3 days. Assemble fresh wraps as needed to maintain the best texture and flavor.