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These Chicken Caesar Wraps are the ultimate portable meal—crisp, fresh, and bursting with classic flavor. My foolproof method ensures no sogginess, thanks to smart assembly and a homemade dressing. Perfect for lunch, dinner, or picnics, these wraps deliver restaurant quality right at home.

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Why You’ll Love This Chicken Caesar Wraps

No-sog guarantee: Clever assembly keeps everything crisp for hours.
Homemade dressing: Creamy, tangy, and packed with authentic depth.
Endlessly customizable: Swap ingredients to suit your taste.
Fancy yet simple: Gourmet results with straightforward steps.

Ingredients & Tools

2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp each of salt and black pepper
1 large head of romaine lettuce
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
4 large flour tortillas (10-inch / 25 cm burrito-size)
1/2 cup croutons, lightly crushed

Tools: A large skillet, mixing bowls, a sharp knife, and a cutting board.

Notes: Don’t skip the anchovies—they provide deep umami flavor. Fresh lemon juice is key for brightness. Use large burrito-size tortillas for easier rolling.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	25 g
Carbs:	35 g
Fiber:	3 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Chicken temperature is everything. Use a meat thermometer if you have one! Pull the chicken at 165°F (74°C) for perfectly juicy, not dry, meat. Letting it rest before slicing is non-negotiable.
The tortilla warm-up. Briefly warming your tortillas before assembling is a small step with a huge payoff. It makes them pliable and less likely to crack or tear when you roll them.
Don’t drown the lettuce. Toss the romaine with just enough dressing to coat it lightly. You can always add a little more, but you can’t take it away. A soggy lettuce base is the enemy of a good wrap.
Embrace the anchovy. If you’re hesitant, trust me. When minced finely into the dressing, it doesn’t taste “fishy”—it just creates a rich, savory flavor that makes the dressing taste complex and restaurant-quality.

How to Make Chicken Caesar Wraps

Step 1: Start by prepping your chicken. Pat the chicken breasts dry with a paper towel—this helps them get a nice sear. Rub them all over with the olive oil, then season generously with the garlic powder, salt, and pepper. You’ll notice the seasoning sticks better to the dry surface.

Step 2: Heat a large skillet over medium-high heat. Once hot, add the chicken. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown. The chicken should feel firm to the touch. Transfer it to a cutting board and let it rest for at least 5 minutes. This waiting period is crucial for juicy meat, as it allows the juices to redistribute.

Step 3: While the chicken rests, make your Caesar dressing. In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and those all-important minced anchovies. Whisk until the mixture is completely smooth and creamy. The aroma will be bright and savory. Stir in half of the grated Parmesan cheese. Taste it and adjust seasoning if needed—sometimes a tiny extra pinch of salt or a squeeze of lemon makes it perfect.

Step 4: Prepare your romaine lettuce. Wash and thoroughly dry the leaves—I can’t stress the “dry” part enough. Water is the enemy of a crisp wrap! Chop the romaine into bite-sized pieces. Place them in a large bowl and add about three-quarters of your dressing. Use tongs or your hands to toss everything gently, ensuring every piece of lettuce gets a light, glossy coating.

Step 5: Warm your tortillas. You can do this one by one in a dry skillet over medium heat for about 20 seconds per side, or stack them and microwave for 15-20 seconds, covered with a damp paper towel. They should be warm and soft, not crispy. This makes them incredibly pliable for rolling.

Step 6: Now, the grand assembly! Slice your rested chicken against the grain into thin, bite-sized strips. Lay a warm tortilla flat on your work surface. In the lower third of the tortilla, create a tight, horizontal pile of the dressed romaine. Top the lettuce with the sliced chicken, a sprinkle of the remaining Parmesan cheese, and a handful of the crushed croutons. Be sure to leave a 2-inch border at the sides and bottom—this is your rolling room.

Step 7: Time to roll. Fold the sides of the tortilla in over the filling, then, starting from the bottom edge closest to you, roll the wrap away from you as tightly as you can. You should feel a nice, compact cylinder forming. If you have any tears, don’t panic—just keep rolling.

Step 8: For the neatest presentation and to help them hold their shape, wrap each finished roll tightly in parchment paper or foil. You can twist the ends like a candy wrapper. If you’re eating immediately, slice them in half on a sharp diagonal. If you’re packing them, keep them wrapped—they’ll stay perfect for hours.

Storage & Freshness Guide

Fridge: Store assembled wraps tightly wrapped in parchment or foil for up to 1 day (croutons soften). For longer, keep components separate for 3–4 days.
Freezer: Not recommended—lettuce becomes watery and texture suffers upon thawing.
Reviving: If tortilla stiffens, warm briefly in a skillet or microwave. Add fresh croutons before serving.

Serving Suggestions

Complementary Dishes

A simple tomato basil soup — The acidity and herbal notes of the soup cut through the richness of the Caesar dressing beautifully, creating a classic and comforting pairing.
Oven-baked sweet potato fries — Their natural sweetness is a wonderful contrast to the savory, salty wrap, and they add a fun, crispy element to your meal.
A light, tangy coleslaw — A vinegar-based slaw, not a creamy one, provides a refreshing crunch and palate-cleansing effect between bites of the wrap.

Drinks

A crisp, chilled Pinot Grigio — Its light body and citrus notes complement the lemon and Parmesan in the wrap without overpowering the delicate flavors.
Sparkling water with lemon — The bubbles are refreshing and the lemon echo from the dressing makes this a wonderfully simple and hydrating non-alcoholic option.
An ice-cold lager — The clean, crisp finish of a good lager washes down the creamy, garlicky flavors of the wrap perfectly—it’s a match made in heaven.

Something Sweet

Lemon sorbet — It’s a light, palate-cleansing finish that continues the citrus theme from the dressing, leaving you feeling refreshed rather than overly full.
Shortbread cookies — Their simple, buttery sweetness is a lovely, gentle contrast to the bold, savory notes of the main course.
Dark chocolate-covered almonds — A few of these provide a satisfying, sophisticated end to the meal with a mix of bitter, sweet, and nutty flavors.

Top Mistakes to Avoid

Mistake: Using wet lettuce. Any residual water on your romaine will quickly turn your crisp wrap into a sad, soggy mess. A salad spinner is your best friend here, or pat the leaves diligently with a kitchen towel.
Mistake: Overfilling the tortilla. It’s so tempting to pack in more goodness, but an overstuffed wrap is impossible to roll tightly and will almost certainly burst. Show restraint for a better final product.
Mistake: Skipping the tortilla warm-up. A cold tortilla straight from the package is stiff and prone to cracking. That quick 20-second warm-up transforms it into a soft, pliable blanket for your filling.
Mistake: Adding the dressing too early. If you dress the entire salad mixture and let it sit, the lettuce will wilt. Toss the lettuce and assemble the wraps just before you plan to eat or pack them.

Expert Tips

Tip: Make the dressing ahead. Whisk it together up to two days in advance and store it in a jar in the fridge. The flavors actually meld and improve over time, making your assembly on the day even faster.
Tip: Use a rotisserie chicken for ultimate speed. This is the ultimate weeknight hack. Shred the pre-cooked chicken, toss it with a bit of the dressing to moisten it, and you’ve cut your active prep time down to just 10 minutes.
Tip: Create a moisture barrier. For wraps that need to last for hours (like in a lunchbox), spread a very thin layer of the dressing directly onto the tortilla before adding the lettuce. This creates a barrier that helps prevent sogginess from the lettuce.
Tip: Get a cleaner cut. Use a serrated knife to slice your wraps in half. The sawing motion is gentler and won’t squish the filling out the sides like a straight chef’s knife might.

FAQs

Can I make these wraps ahead of time?
Absolutely, and they are fantastic for meal prep! The key is to keep the components separate until you’re ready to assemble and eat. Store the cooked chicken, the dressing, the chopped dry lettuce, and the croutons in their own airtight containers in the fridge. The chicken and dressing will keep for 3-4 days. Assemble your wrap just before you head out the door, or the night before if you use the moisture barrier tip. A fully assembled wrap, if wrapped tightly in parchment paper, will still be good for lunch the next day, though the croutons will lose some crunch.

I don’t eat anchovies. What can I use instead?
No problem! The anchovies provide a deep, salty umami flavor. To replicate that without them, you can add a teaspoon of Worcestershire sauce (it contains anchovies, but the flavor is very subtle) or a tablespoon of mashed white miso paste for a vegetarian option. You could also just add an extra clove of minced garlic and a pinch more salt. The dressing will still be delicious, just a little less complex.

What’s the best way to reheat the chicken?
If you have pre-cooked chicken, the best way to reheat it without drying it out is gently. Sliced chicken can be warmed in a skillet over medium-low heat with a tiny splash of water or chicken broth for just a minute or two, until heated through. You can also microwave it in 20-second bursts. For the best wrap experience, I actually prefer using cold chicken straight from the fridge—it’s refreshing against the other ingredients.

Can I use a different type of lettuce?
Of course! Romaine is classic for its crunch, but kale is a great sturdy alternative—just make sure to massage it with a tiny bit of the dressing first to soften it. Butter lettuce is very tender and has a lovely flavor, but it won’t hold its crunch as long. Iceberg is another excellent choice for its high water content and fantastic crispness.

My wrap always falls apart when I eat it. Help!
This usually comes down to two things: the roll or the cut. First, make sure you’re rolling it tightly enough—you should feel some resistance. Second, and this is a pro move, after you roll it, don’t cut it immediately. Wrap it tightly in parchment paper or foil and let it sit for 5-10 minutes. This allows the tortilla to “set” around the filling, making it much more stable when you slice into it.