Caesar Chicken Salad Wrap (Printable)

Juicy grilled chicken, crisp romaine, and creamy Caesar dressing wrapped in a soft tortilla for an easy 30-minute meal.

# What You’ll Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Caesar Salad

06 - 6 cups romaine lettuce, chopped
07 - 1/2 cup Caesar dressing
08 - 1/4 cup parmesan cheese, freshly grated
09 - 1 cup croutons

→ Assembly

10 - 4 large flour tortillas, 10-inch diameter
11 - Freshly ground black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder.
02 - Grill chicken for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes, then slice thinly.
03 - In a large bowl, combine chopped romaine, Caesar dressing, parmesan cheese, and croutons. Toss until evenly coated.
04 - Lay out tortillas. Divide Caesar salad mixture evenly among tortillas, placing it in the center of each. Top with sliced grilled chicken.
05 - Fold in the sides of each tortilla and roll up tightly to form a wrap.
06 - Slice wraps in half if desired. Serve immediately.

# Expert Tips:

01 -
  • It turns a classic salad into a portable meal you can eat on the go without sacrificing any of that creamy, tangy Caesar flavor.
  • The grilled chicken adds a smoky depth that makes every bite feel hearty and satisfying, not like diet food.
  • You can make it in under half an hour, which means its perfect for busy weeknights or last minute lunch prep.
  • The crunch from the romaine and croutons inside a soft tortilla creates a texture contrast thats genuinely addictive.
02 -
  • Letting the chicken rest after grilling is non negotiable, cutting into it too soon releases all the juices and leaves you with dry, disappointing slices.
  • Toss the salad right before assembling the wraps, not earlier, or the croutons will turn soggy and the lettuce will wilt under the weight of the dressing.
  • Use large tortillas and dont overfill them, a tight roll is what keeps everything together when you take that first bite.
03 -
  • Warm the tortillas for about 10 seconds in the microwave or on a dry skillet before rolling, it makes them more pliable and less likely to tear.
  • Use a serrated knife to slice the wraps cleanly in half without squishing all the fillings out the sides.
  • If youre making these for meal prep, grill extra chicken at the start of the week and store it in the fridge so you can throw together a wrap in minutes.
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