Chicken Caesar Wrap

Name: Chicken Caesar Wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, 2 medium breasts); 2 cup romaine lettuce (washed, dried, thinly sliced); 0.25 cup parmesan cheese (freshly grated); 4 pcs large flour tortilla (10-inch size); 2 pcs garlic (cloves, minced); 1 tsp dijon mustard; 2 tbsp lemon juice (freshly squeezed); 3 tbsp olive oil; 3 tbsp yogurt (plain, thick Greek-style); 1 pinch salt (for dressing); 1 pinch black pepper (freshly cracked)

RATING

4.5/5(98)

TASTE SCORE

9/10

A portable twist on the classic salad, this wrap stuffs juicy grilled chicken, crisp romaine, and savory parmesan into a soft tortilla, all tied together with a creamy, tangy homemade Caesar dressing. Quick enough for lunch, satisfying enough for dinner.

PREP

15m

COOK

10m

SERVES

1 PIECE

520 cal

SERVINGS

METHOD · 6 STEPS

prep
Season the chicken.
Pat the chicken breasts dry. Season both sides with a pinch of salt and a generous crack of black pepper.
grill · ~14 min
Grill the chicken until cooked through.
Heat a grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer to a cutting board and let rest for 5 minutes.
TIPDon't move the chicken around once it hits the pan—let it sear undisturbed for those nice grill marks.
mix · ~3 min
Whisk together the Caesar dressing.
1.In a small bowl, combine the minced garlic, dijon mustard, and lemon juice.
2.Slowly drizzle in the olive oil while whisking continuously until emulsified.
3.Whisk in the yogurt, grated parmesan, a pinch of salt, and black pepper until smooth and creamy.
prep · ~2 min
Slice the chicken and prep the lettuce.
1.Slice the rested grilled chicken across the grain into thin strips.
2.Place the sliced romaine in a large bowl and toss with half of the dressing until evenly coated.
assemble · ~2 min
Assemble the wraps.
Warm the tortillas briefly in a dry pan or microwave to make them pliable. Divide the dressed romaine among the tortillas, top with sliced chicken, and drizzle with the remaining dressing.
TIPDon't overfill—leave a border around the edges so the wrap doesn't burst when you roll it.
assemble · ~1 min
Roll the wraps tightly.
Fold in the sides of each tortilla, then roll up tightly from the bottom. Cut in half diagonally and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before seasoning to ensure a good sear and prevent steaming.
2
Let the grilled chicken rest for 5 minutes before slicing to lock in juices.
3
Warm tortillas in a dry pan or microwave for 10-15 seconds to make them pliable and prevent cracking.
4
Slice romaine lettuce very thinly for easier rolling and a better bite texture.
5
Use freshly grated parmesan, not pre-shredded, for a creamier dressing and better flavor.
6
Roll the wrap tightly but gently, tucking in the sides first to keep fillings secure.
7
Wrap assembled wraps in parchment paper if making ahead to keep them from getting soggy.