Grilled Chicken Caesar Wraps (Printable Version)
Grilled chicken with crisp romaine, creamy Caesar dressing, and Parmesan in a soft tortilla wrap.
# What You Need:
→ Chicken
01 - 2 boneless skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
→ Caesar Mix
06 - 4 cups chopped romaine lettuce
07 - 1/4 cup freshly grated Parmesan cheese
08 - 1/2 cup Caesar dressing
09 - 1/2 cup halved cherry tomatoes
→ Wrap
10 - 4 large flour tortillas
# Directions:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and coat evenly with salt, black pepper, and garlic powder on both sides.
03 - Place chicken on the hot grill pan and cook for 5-7 minutes per side until internal temperature reaches 165°F and meat is no longer pink. Let rest for 5 minutes before slicing into strips.
04 - Combine chopped romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes in a large mixing bowl. Toss until lettuce is evenly coated.
05 - Heat tortillas in a dry pan for 20-30 seconds per side or microwave for 15 seconds until pliable.
06 - Lay each tortilla flat and distribute the Caesar salad mixture down the center. Arrange sliced chicken strips evenly on top of the salad.
07 - Fold in both sides of each tortilla, then roll tightly from bottom to top to form a secure wrap. Slice in half diagonally before serving.
# Expert Tips:
01 -
- Everything you love about a Caesar salad transformed into handheld perfection
- Ready in thirty minutes flat including grill time
- The warm tortilla against cool crisp lettuce hits every texture crave
02 -
- Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment
- Overloading your tortilla is a rookie mistake that ends in ingredients everywhere except in your mouth
- Wrapping each finished roll in parchment paper keeps everything together until you are ready to eat
03 -
- Pound your chicken to even thickness before cooking prevents those annoying dry ends
- A sprinkle of extra Parmesan on the outside of the wrap creates this salty cheesy crust