Description
This Chicken Caesar Wrap recipe features tender, seasoned chicken breasts pan-seared to juicy perfection, tossed with crisp romaine, tangy Caesar dressing, fresh cherry tomatoes, crunchy croutons, and Parmesan cheese, all wrapped in a large tortilla for a delicious, easy-to-make meal perfect for lunch or a quick dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (about 1 to 1 1/2 pounds), butterflied or cutlets
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons grated Parmesan cheese
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil
Wrap Filling
- 1 burrito size tortilla (at least 10-inch)
- 1/2 cup chopped cooked chicken (prepared as above or substitute)
- 1 cup chopped romaine lettuce (washed and dried thoroughly)
- 2 to 3 tablespoons Caesar dressing, to taste (homemade or purchased)
- 2 cherry tomatoes (about 1/8 cup), minced and drained
- 1/4 cup croutons
- 1 tablespoon shredded or grated Parmesan cheese
- Fresh ground pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. If not already butterflied, slice them horizontally to create cutlets. Season both sides with kosher salt (adjusting up to 1 1/2 teaspoons total if needed). In a small bowl, combine garlic powder, onion powder, smoked paprika, grated Parmesan cheese, and a few grinds of black pepper, then evenly sprinkle this spice mixture on both sides of the chicken.
- Cook the Chicken: Heat olive oil in a large nonstick or cast iron skillet over medium-high heat. Add the seasoned chicken and cook for 3 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for 5 minutes, then slice into strips or bite-sized pieces.
- Make the Dressing: Prepare your homemade Caesar dressing according to your recipe, or use a high-quality store-bought dressing if preferred. Set aside.
- Assemble the Wrap Filling: In a mixing bowl, combine 1/2 cup of chopped cooked chicken, 1 cup chopped romaine lettuce, 2 to 3 tablespoons of Caesar dressing (to taste), minced and drained cherry tomatoes, croutons, and 1 tablespoon of Parmesan cheese. Gently toss everything to ensure all ingredients are evenly coated with the dressing.
- Wrap the Filling: Lay out the large tortilla on a flat surface. Place the prepared filling in the center, leaving about a 1-inch border on all sides. Fold the sides inward, then roll the tortilla from the bottom up in a burrito style to enclose the filling. Slice the wrap diagonally in half for easy serving.
- Serve or Store: Enjoy the wrap immediately for the best flavor and texture. If you need to store it, wrap the sandwich in parchment or wax paper and refrigerate for a few hours. Avoid plastic wraps as they may cause the wrap to become soggy.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Letting the cooked chicken rest before slicing helps retain juiciness.
- You can use pre-cooked rotisserie or leftover chicken to save time.
- Make sure to dry the romaine lettuce thoroughly to avoid soggy wraps.
- Use a large burrito-sized tortilla (10 inches or more) for easy rolling and to hold all the filling.
- Wrap leftovers in parchment or wax paper rather than plastic wrap to maintain texture.
