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This Grilled 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.
Table of Contents
Recipe ingredients
Ingredient notes
- Flatbread: A pita, naan, or tortilla; anything will do.
- 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.
Step-by-step instructions
- Working with one at a time or assembling all wraps at once, place flatbread on a flat surface. Spread Caesar dressing in an even layer. Top with romaine lettuce, chicken, and Parmesan cheese.
- Roll tightly, slice in half if desired, and enjoy. Or, wrap the chicken sandwiches in foil and refrigerate until you’re ready to serve.
Recipe tips and variations
- Yield: This Grilled Chicken Caesar Wrap recipe makes 4 filling flatbreads. Pair with a salad or side of potato chips and lunch is done.
- Make ahead: Since the dressing and lettuce can make the flatbread soggy over time, these are best eaten the day they’re made. 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.
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Grilled Chicken Caesar Wrap
This Grilled 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.
Ingredients
- 4 pieces flatbread (see note 1)
- 1/2 cup Caesar salad dressing (see note 2)
- 4 cups romaine lettuce chopped (see note 3)
- 1 pound cooked chicken shredded or sliced (see note 4)
- 1 cup Parmesan cheese grated
Instructions
- Working with one at a time or assembling all wraps at once, place flatbread on a flat surface. Spread Caesar dressing in an even layer.
- Top with romaine lettuce, chicken, and Parmesan cheese. Roll tightly, slice in half if desired, and serve. Or, wrap in foil and keep refrigerated until lunch time.
Recipe Video
Notes
- Flatbread: A pita, naan, or tortilla; anything will do.
- 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 Grilled Chicken Caesar Wrap recipe makes 4 filling flatbreads. Pair with a salad or side of potato chips and lunch is done.
- Make ahead: Since the dressing and lettuce can make the flatbread soggy over time, these are best eaten the day they’re made. 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.
Nutrition
Serving: 1wrapCalories: 457kcalCarbohydrates: 4gProtein: 39gFat: 31gSaturated Fat: 9gCholesterol: 114mgSodium: 850mgPotassium: 408mgFiber: 1gSugar: 2gVitamin A: 4345IUVitamin C: 2mgCalcium: 340mgIron: 2mg
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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. Â 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!Â
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