🌯 Chicken Caesar Wraps
Ingredients
- 2 chicken breasts
- 4 large tortillas
- 1 head romaine
- Caesar dressing
- Parmesan
- Croutons
Instructions
- Sear and slice chicken (or use rotisserie).
- Toss chopped romaine with dressing, parmesan, and crushed croutons.
- Roll up in tortillas with the chicken.
Tips
- Dress the lettuce right before rolling. Caesar dressing wilts romaine within about 15 minutes and a soggy wrap is unrecoverable.
- Warm the tortillas for 15 seconds before rolling. Cold ones crack along the fold and the filling escapes.
- Leave a clear border and fold the sides in before rolling. Filling to the edge guarantees it comes out the ends on the first bite.
Substitutions
- Chicken breasts
- Rotisserie chicken is the obvious shortcut. Grilled prawns, or chickpeas roasted until crisp for vegetarian.
- Caesar dressing
- Worth knowing: traditional Caesar contains anchovy and raw egg yolk, and most bottled versions still contain anchovy. Vegetarian versions exist — check the label.
- Romaine
- Little gem or iceberg for crunch. Kale works if massaged with the dressing first and holds up far longer without wilting.
- Croutons
- Toasted breadcrumbs, or leave them out — in a wrap they mostly add crunch rather than substance.
Storage & reheating
Best within an hour of making. If packing for lunch, keep the dressing separate and assemble at the table, or expect a soft wrap by noon. Cooked chicken keeps 3 days.
Common questions
Is Caesar dressing vegetarian?
Usually not. Traditional Caesar uses anchovies and most bottled versions do too. Vegetarian versions exist but check the label — this catches people out regularly.
How do I stop the wrap falling apart?
Fold the sides in first, roll tightly, and cut on the diagonal. Wrapping the bottom half in foil or parchment holds it together while you eat.
Can I make these the night before?
Not assembled. Prep the chicken and chop the lettuce, keep the dressing separate, and it's a two-minute job in the morning.