Chopped Chicken Caesar Salad Wrap
A cozy, crunchy hug in a tortilla, this Chopped Chicken Caesar Salad Wrap is packed with familiar Caesar salad flavors, making it a quick, comforting dinner option for the whole family.
Ingredients
Main Ingredients
- 1 pound Boneless skinless chicken breasts or thighs, grilled or roasted, then chopped (substitution: rotisserie chicken for speed)
- 6 cups Romaine lettuce, chopped Bright and crunchy for the best mouthfeel
- 4–6 large Flour tortillas Whole wheat or gluten-free tortillas work well too
- 1/2 cup Parmesan cheese, freshly grated Adds a nutty, salty finish (sub: nutritional yeast for a dairy-free option)
- 1/2 cup Caesar dressing Store-bought or homemade
- 1 clove Garlic, minced Wakes up the dressing
- 1 tablespoon Lemon juice Brightens everything
- 1 teaspoon Capers or anchovy paste (optional) For an authentic, savory punch
- 1/2 cup Croutons or toasted breadcrumbs, crushed For extra crunch (sub: toasted seeds for a gluten-free crunch)
- Olive oil, kosher salt, and black pepper to taste
Instructions
Cooking the Chicken
- Season chicken with salt, pepper, and a splash of olive oil. Sear in a hot pan for 4–6 minutes per side until golden and cooked through, or use leftover rotisserie chicken. Let rest, then chop into bite-sized pieces.
Making the Dressing
- Whisk together Caesar dressing, minced garlic, lemon juice, and a bit of black pepper. Taste and add anchovy paste or capers if you want a deeper umami note.
Tossing the Salad
- In a large bowl, combine chopped romaine, chopped chicken, grated Parmesan, and crushed croutons. Pour the dressing over and toss until everything is evenly coated.
Warming the Tortillas
- Heat each tortilla briefly in a dry skillet or microwave for 10 seconds to make them pliable and slightly toasty.
Assembling the Wrap
- Lay a tortilla flat, spoon a generous handful of the chopped Caesar salad in the center, fold the sides in, and roll tightly. Optionally, grill the wrap on a panini press or skillet for 1–2 minutes per side until golden.
Serving the Wrap
- Slice in half at an angle to show the colorful cross-section and serve immediately.
Notes
For a spicy twist, add a drizzle of sriracha or red pepper flakes. Swap chicken for grilled shrimp or tofu, or make it vegetarian by skipping anchovies and using roasted chickpeas. Leftovers last for 1–2 days refrigerated if tightly wrapped.