Ingredients
Method
- Remove the chicken at least 15 minutes before cooking to allow it to come to room temperature.
- Clean and rinse your romaine lettuce, then set it in a strainer to dry, or use a salad spinner.
- Heat a pan over medium heat. Once heated, add olive oil and coat the bottom of the pan. If cooking multiple pieces of chicken, do not overcrowd the pan.
- Add the chicken to the heated pan and cook for 6-7 minutes over medium heat. Once the chicken is seared and golden brown, flip it over.
- Cook for an additional 6-7 minutes or until the chicken reaches an internal temperature of 165 degrees in the thickest part.
- Once done, remove the chicken from the pan and let it rest for 5 minutes so the juices redistribute.
- Add the cleaned and drained lettuce to a mixing bowl. Add my homemade Caesar dressing, which I made for Ask Chef Dennis, to the lettuce, or use your favorite Caesar dressing.
- o Make sure the lettuce is well-dried; otherwise, the salad will become soupy from excess moisture.
- Toss the romaine lettuce with the Caesar dressing until well coated.
- Using a sharp knife slice the chicken on a bias against the grain to retain the most moisture.
- Place a warmed wrap on a plate or cutting board. Add the romaine lettuce, chicken slices (or diced chicken), and the croutons on top of the wrap.
- Use the wrap to pull the ingredients down and then roll the wrap towards the top of the plate while squeezing the edges in.
Nutrition
Notes
Chef Tips
- Don’t overdress it too much. Caesar dressing makes your wrap soggy.
- Warm the tortilla first, in a pan for 1–2 minutes per side. It seals it, adds crunch, and makes it taste like a restaurant wrap.
- Dice or cut the chicken into your desired pieces. If you like a little more bite, slice the chicken across the grain into strips. If you prefer a smaller bit, chop the chicken into small cuts or use pulled rotisserie chicken.
- Classic Chicken Caesar Wrap: Grilled or rotisserie chicken, romaine, parmesan, Caesar dressing, and croutons.
- Blackened Chicken Caesar Wrap: Blackened seasoning + juicy chicken + Caesar = unreal flavor.
- Crispy Chicken Caesar Wrap: Use breaded chicken tenders or cutlets for maximum crunch.
- Garlic Parmesan Chicken Caesar Wrap: Toss the chicken in garlic butter and use shaved parmesan before wrapping. Yes, it’s ridiculous.
- Buffalo Chicken Caesar Wrap: Add buffalo sauce to the Caesar dressing for a great spicy kick and twist on this classic Caesar wrap.
- Store ingredients separately when possible. If assembled, keep wrapped tightly and eat within 24 hours.
- Meal prep like a pro: keep the Caesar dressing in a small container and add right before eating so the romaine stays crisp.
- To reheat the chicken, add it to a heated pan with olive oil and cook on medium-low heat for 2-3 minutes until warmed.
- If you like, you can place the wrap in its entirety in a heated pan to warm it and add a little extra crunch.
- Server with potato chips, fries, or our air fryer sweet potato fries
- Parmesan truffle fries for an extra spunky meal.
- Goes perfectly with my Greek potatoes recipe.
- For a soup-and-sandwich combo, serve with a tomato-basil soup for dipping.
- Non-Alcoholic Beverage: Sparkling lemon water or iced tea is bright + refreshing to balance the creamy Caesar.
- Wine Style: Something on the sweeter side, like a Sauvignon Blanc or Pinot Grigio, offers crisp acidity that cuts through the dressing and parmesan.
- Beer Style: Pilsner or wheat beer is light, clean, and does not overpower the garlic/parmesan flavors.
