Grilled Chicken Caesar Wrap
Juicy, char-grilled chicken nestled in a soft wrap alongside crisp romaine lettuce, all hugged by my ridiculously good homemade Caesar dressing.
I’ve taken the classic Caesar salad and turned it into a portable powerhouse that’ll make your lunch break something to look forward to!
Variations & Substitutions
I find chicken thighs make an excellent substitute for breasts, offering more juiciness and richness. For greens, try mixing in some Tuscan kale or arugula with the romaine for added nutrition and flavor.
The wrap itself can be swapped with grain-free options or even lettuce wraps for a lighter version. Not feeling anchovy? Skip it entirely – the dressing still packs plenty of punch without it.
Tips & Tricks for Perfect Results
I always spread the dressing evenly across the entire wrap before adding ingredients. When grilling chicken, achieve those beautiful grill marks by not moving the meat too soon.
Remember to leave enough space between ingredients when arranging them – this prevents overstuffing and makes rolling much easier.
Making the Recipe Stand Out
I’ve discovered that toasting the wraps slightly before filling them creates an amazing texture contrast. Adding a sprinkle of toasted panko breadcrumbs gives an unexpected crunch.
Consider making a double batch of the Caesar dressing – it’s fantastic for other salads throughout the week. For an extra flavor boost, try marinating the chicken overnight instead of just a few hours.
Storage & Reheating
Store components separately in airtight containers – they’ll keep in the fridge for 3-4 days. The assembled wraps are best eaten fresh, as tortillas can get soggy when stored.
For reheating leftover chicken, warm it in an air fryer at 360°F for 5-6 minutes, turning halfway through. The dressing can be stored separately for up to 2 weeks, though you might need to thin it with a bit of water as time goes on.
Grilled Chicken Caesar Wrap
Ingredients
For the Grilled Chicken:
- ¼ cup extra virgin olive oil
- 1 lemon juice and zest
- 2 teaspoons minced garlic
- Kosher salt and black pepper
- 4 chicken breasts 8-ounce each
For the Caesar Dressing:
- 3 tablespoons olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon + 2 teaspoons lemon juice
- 1 tablespoon + 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon minced garlic
- 1 anchovy filet minced (optional)
- Salt and pepper
- ½ cup Parmesan cheese divided
For Assembly:
- 2 romaine hearts chopped
- ½ red onion slivered
- 6 whole wheat or spinach wraps 9-10 inch
Instructions
- Mix olive oil, lemon juice, zest, garlic, salt, and pepper in a shallow dish. Add chicken and marinate 2-6 hours if time permits.
- Make dressing: Combine olive oil, mayo, lemon juice, Dijon, Worcestershire, garlic, anchovy, salt, pepper, and half the Parmesan.
- Grill chicken 5-6 minutes per side until cooked through. Let cool slightly, then cut into bite-sized pieces.
- Toss chicken, romaine, and onion with dressing. Add remaining Parmesan.
- Fill each wrap with 1½ cups of mixture, tuck ends, and roll closed.
