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This easy Chicken Caesar Wrap is part salad, part sandwich, and completely delicious. Try my easy 10-minute wrap recipe to make the most of rotisserie or leftover chicken.
Meggan’s notes
The classic Caesar Salad is a simple concept that is constantly being reinvented by cooks everywhere. The combination of romaine, creamy dressing, Parmesan, and croutons is hard to mess up. I think it makes an excellent lunch, too, especially if you add protein like chicken or shrimp.
For a hand-held lunch (isn’t everything more fun in sandwich form?), I wrap the whole thing up in a tortilla. It’s not a mind-blowing concept, but I’m never sad about it. The tortilla (or whatever your preferred flatbread might we) adds extra heft to the meal, and it’s a great combination of flavors and textures.
The tortilla is also standing in for the croutons, so I always leave those out. Be sure to serve extra dressing on the side in case you want to dunk the whole wrap in it. I always do! And of course, if you want to add more ingredients or customize your wrap, please feel free to do so.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Caesar dressing: To make my simple homemade version, whisk together 1 cup mayonnaise, ¼ cup lemon juice, 2 tbsp. spicy brown mustard, 2 tbsp. Parmesan cheese, and 2 tsp. Worcestershire sauce. Season to taste with salt and pepper (I like ½ tsp. salt and ¼ tsp. pepper). Or, substitute a bottle of store-bought dressing.
- Romaine lettuce: Romaine is the traditional base for restaurant Caesar salads, so that’s what I call for here. Feel free to trade in green leaf lettuce, iceberg lettuce, or butterhead lettuces like Bibb or Boston.
- Cooked chicken: Leftover chicken from earlier in the week, deli rotisserie chicken, grilled lemon chicken, my DIY Rotisserie Chicken; choose your own adventure.
Watch the video
Recipe tips and variations
- Yield: This Chicken Caesar Wrap recipe makes 4 filling wraps. Pair with a salad or side of potato chips and lunch is done.
- Storage: Since the dressing and lettuce can make the tortillas soggy over time, these are best eaten the day they’re made.
- Make ahead: If desired, assemble, wrap in foil, and refrigerate in the morning to eat later that day at lunch or dinner.
- Pick your protein: Grilled shrimp, steak, or even leftover turkey after a holiday dinner would work well in place of the chicken, if desired.
- Ranch wrap: Substitute ranch dressing for the Caesar if that’s more your style.
Frequently Asked Questions
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Chicken Caesar Wrap
Ingredients
- 4 (10-inch) flour tortillas or whole wheat tortillas (burrito size)
- 1/2 cup Caesar salad dressing (see note 1) plus more for serving
- 4 cups romaine lettuce shredded (see note 2)
- 16 ounces cooked chicken shredded or sliced (see note 3)
- 1 cup Parmesan cheese grated
Instructions
- Arrange tortillas on a flat surface. Top each with 2 tablespoons of Caesar dressing. Spread 1 cup shredded lettuce in the middle of each tortilla, then top with 4 ounces cooked chicken and ¼ cup Parmesan cheese.
- Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve, and serve with additional dressing if desired.
Recipe Video
Notes
- Caesar dressing: To make my simple homemade version, whisk together 1 cup mayonnaise, ¼ cup lemon juice, 2 tbsp. spicy brown mustard, 2 tbsp. Parmesan cheese, and 2 tsp. Worcestershire sauce. Season to taste with salt and pepper (I like ½ tsp. salt and ¼ tsp. pepper). Or, substitute a bottle of store-bought dressing.
- Romaine lettuce: Romaine is the traditional base for restaurant Caesar salads, so that’s what I call for here. Feel free to trade in green leaf lettuce, iceberg lettuce, or butterhead lettuces like Bibb or Boston.
- Cooked chicken: Leftover chicken from earlier in the week, deli rotisserie chicken, my DIY Rotisserie Chicken; choose your own adventure.
- Yield: This Chicken Caesar Wrap recipe makes 4 filling wraps. Pair with a salad or side of potato chips and lunch is done.
- Storage: Since the dressing and lettuce can make the tortillas soggy over time, these are best eaten the day they’re made.
Nutrition
Step-by-step instructions
- Arrange tortillas on a flat surface. Top each with 2 tablespoons of Caesar dressing. Spread 1 cup shredded lettuce in the middle of each tortilla, then top with 4 ounces cooked chicken and ¼ cup Parmesan cheese.
- Wrap tightly in plastic wrap or wax paper and refrigerate until serving time. Slice in half to serve, and serve with additional dressing if desired.
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Is the grated Parmesan cheese used in the Caesar dressing fresh grated or canned grated? Is the bag Parm. OK to use if I don’t have a “hunk” of cheese to grate myself? I would think the dressing should be “lump” free? What kind of Parm. will give me bet flavor without lumps? Anxious to try it! Tig
Talk about a no fuss wrap! Love the video 🙂
I was wondering what to do with some left over roast chicken breasts. I cut them into strips, skillet fried them in oil and butter, S&P, made your Caesar dressing (with a few taste preference adjustments) rolled them in a lightly fried gluten-free burrito wrapper and it now is in the “what’s for lunch” lineup. Delicioso!!!
You are just the best!!!! What were your taste-preference adjustments on the Caesar? Just curious. 😉
Love how simple this is, Meggan, and love the little video too – it’s perfect!
Definitely going to check out your egg-yolk-and-anchovy-free dressing, too!
Probably a dumb question…but can I use canned chicken as well?
Hi Yvette, you absolutely can! Just make sure to drain the chicken before adding it in! – Meggan