Chicken Caesar Wrap Recipe

Ben Carraoli

I just wrapped up making this Chicken Caesar Wrap and honestly, I couldn’t wait to tell you about it. It’s light, satisfying, and ridiculously easy to put together—exactly the kind of meal I reach for when I’m craving something flavorful but quick.

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Prep Time 15

Servings: 5

Ingredients Method Notes

Ingredients

2 cups cooked chicken chopped (about 280 g) — grilled or roasted chicken works best because it adds a smoky, tender texture that beats using pre-cooked or frozen options.
3 cups chopped romaine lettuce about 135 g — fresh romaine gives that signature crunch and doesn’t wilt easily. Avoid frozen or pre-washed lettuce that’s been sitting too long.
2/3 cup halved cherry tomatoes about 100 g — adds juicy sweetness and a pop of color that balances the savory flavors.
¼ cup freshly grated Parmesan cheese about 22 g — grating fresh gives a bold, nutty taste that pre-shredded cheese can’t match.
½ cup croutons about 30 g — pick crunchy, well-seasoned ones; they give a nice texture contrast to the soft wrap.
½ cup Caesar salad dressing about 120 mL — use your favorite creamy dressing, homemade or store-bought, for that classic Caesar flavor.
Freshly ground black pepper to taste — enhances the dressing and adds a little kick.
5 large flour tortillas — soft fresh tortillas roll easily without cracking and hold the filling perfectly.

Method

Start by chopping the cooked chicken, lettuce, and tomatoes. Grate the Parmesan cheese fresh and make sure the lettuce is washed and dried completely. A little moisture can make the wrap soggy, so dry greens are key.
In a large mixing bowl, combine the chicken, romaine, tomatoes, croutons, Parmesan, and a few cracks of black pepper. Add the Caesar dressing gradually and toss gently so everything gets evenly coated but not drenched.
Lay a tortilla flat on your surface. Spoon a generous amount of the chicken mixture along one side of the tortilla. Fold the sides in, then roll it up tightly like a burrito. Slice it in half diagonally for easier handling and a neat presentation. Repeat with the remaining tortillas.

Notes

Always use warm or room-temperature chicken—cold chicken can make the wrap feel stiff.
Don’t overdo the dressing; too much can make the tortilla soggy. I usually start light and add more if needed.
If you want to seal the wrap, press it in a panini press or warm skillet for 30 seconds per side.
Let the wrap rest for a minute before slicing—it helps everything stay in place.
I like using slightly warmed tortillas because they roll tighter and don’t crack.