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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 457kcal

Author Meggan Hill

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

US Customary - Metric

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 1/4 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.

Video

Notes

Caesar dressing: To make my simple homemade version, whisk together 1 cup mayonnaise, 1/4 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