Chicken Caesar Wraps

Chicken Caesar Wraps

Prep

15 min

Rest

5 min

Cook

12 min

Total

32 min

Servings

4

Difficulty

Easy

Ingredients

• 1 lb boneless, skinless chicken breasts (or 3 cups rotisserie chicken)
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the dressing
• 1/3 cup mayonnaise
• 2 tbsp grated Parmesan
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 small clove garlic, grated
• To assemble
• 4 large flour tortillas
• 4 cups chopped romaine
• 1/3 cup shaved Parmesan
• 1 cup croutons, lightly crushed

Instructions

1. Pound the chicken to an even 3/4-inch thickness. Rub with oil, salt and pepper.
2. Cook in a skillet over medium-high heat 5 to 6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
3. Whisk all the dressing ingredients together.
4. Toss the romaine with most of the dressing.
5. Lay out the tortillas. Add romaine, chicken, Parmesan and croutons, then drizzle with the remaining dressing.
6. Fold in the sides, roll tightly and cut in half.

Why this recipe works

Pounding the chicken to an even thickness means it cooks through without drying out. The quick homemade dressing is creamy and garlicky, and tossing the lettuce first coats every bite.

Tips, substitutions & storage

• Swap: Use plain Greek yogurt for half of the mayonnaise in the dressing.
• Swap: Grilled shrimp or rotisserie chicken can replace the chicken breasts.
• If packing for later, keep the croutons separate so they stay crunchy.
• Greek yogurt can replace half the mayo for a lighter dressing.
• Cooked chicken keeps 4 days in the fridge — cook a double batch for the week.

Nutrition (estimated, per serving)

Calories

520

Protein

36g

Carbs

38g

Fat

24g

Fiber

3g

Sugar

3g

Sodium

1010mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.