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Chicken Caesar Wrap Recipe
Ash Tyrrell

Chicken Caesar Wrap Recipe

When I first made this Chicken Caesar Wrap, I couldn’t believe how something so simple could taste so incredible. I’ve always enjoyed Caesar salad, but turning it into a wrap made it even more convenient and satisfying. The creamy dressing, crisp lettuce, tender chicken, and salty Parmesan come together perfectly.
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Total Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 10-inch flour tortillas — Use large burrito-size tortillas so they hold all the filling without breaking.
  • 1/2 cup Caesar salad dressing plus extra for serving — Choose a high-quality, creamy dressing for the best flavor balance.
  • 4 cups romaine lettuce shredded — Always use fresh, crisp romaine; avoid wilted greens for better crunch.
  • 16 ounces cooked chicken shredded or sliced — Grilled or roasted chicken works best for flavor and texture.
  • 1 cup freshly grated Parmesan cheese — Grate it fresh for stronger taste and smoother texture than pre-shredded cheese.

Method
 

  1. Start by shredding the romaine lettuce and making sure your chicken is cooked and ready. I like to use leftover grilled chicken because it saves time. Having everything prepared makes the assembly process fast and easy.
  2. Lay the tortilla flat on a clean surface. Spread Caesar dressing evenly in the center. This ensures every bite has creamy flavor without over-saturating the tortilla.
  3. Place shredded lettuce on top of the dressing. Add sliced or shredded chicken evenly across the center. Sprinkle freshly grated Parmesan over everything for rich flavor.
  4. Fold in the sides of the tortilla first. Then roll it tightly from the bottom upward. Wrap it in parchment paper if you want it to hold its shape better.
  5. Slice the wrap in half if desired. Serve fresh for the best texture and flavor. Add extra dressing on the side for dipping.

Notes

  • I always use freshly cooked chicken because it makes the wrap taste more flavorful.
  • I avoid adding too much dressing inside to prevent sogginess.
  • Toasting the wrap in a dry pan for 1–2 minutes makes it slightly crispy and even better.
  • I like adding a squeeze of lemon for a bright, fresh taste.
  • Letting the chicken cool slightly before assembling keeps the lettuce crisp.