Chicken Caesar Wrap

This Chicken Caesar Wrap takes everything I love about a classic Caesar salad and wraps it up in a soft tortilla for a satisfying, grab-and-go meal. With juicy chicken, crisp romaine, tangy Caesar dressing, and a sprinkle of parmesan all wrapped in one bite, it’s a lunch or dinner that’s quick, hearty, and full of flavor.

Why You’ll Love This Recipe

I love how this wrap transforms a simple salad into something portable and even more filling. It’s perfect when I want a meal that’s easy to make but still packed with bold, familiar flavors. I can use leftover chicken or cook it fresh, and I always have the option to throw in a few extras like bacon or avocado to switch things up. It’s a recipe that fits into busy days without compromising on taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, sliced or shredded

• Romaine lettuce, chopped

• Caesar dressing (store-bought or homemade)

• Shredded or shaved parmesan cheese

• Croutons (optional, for crunch)

• Large flour tortillas or wraps

• Black pepper to taste

• Lemon wedges (optional, for brightness)

Directions

1. I start by warming the tortillas slightly so they’re soft and easier to roll.

2. In a large bowl, I toss the chopped romaine with Caesar dressing until well coated.

3. I add the chicken and parmesan to the bowl and toss gently to combine.

4. If I’m adding croutons, I crush them slightly so they fit better in the wrap.

5. I spoon the mixture into the center of each tortilla, fold in the sides, and roll it up tightly like a burrito.

6. I slice the wrap in half and serve immediately, or wrap it in foil or parchment for later.

Servings and timing

This recipe makes 2 large wraps.
Prep time: 10 minutes
Cook time (if chicken needs to be cooked): 10–15 minutes
Total time: about 20–25 minutes

Variations

I like to add crispy bacon for a salty crunch, or avocado slices for creaminess. Sometimes I use grilled chicken thighs for extra flavor or swap in kale for the romaine. For a spicier version, I stir a bit of hot sauce into the dressing. When I want a lower-carb option, I make lettuce wraps instead of using tortillas.

Storage/Reheating

If I’m making these ahead of time, I keep the lettuce and dressing separate until I’m ready to assemble. Assembled wraps are best eaten the same day, but I can store them in the fridge for up to 24 hours. I don’t recommend reheating these since the lettuce and dressing don’t hold up well to heat.

FAQs

Can I use rotisserie chicken?

Yes, I do that all the time. It’s a great shortcut and adds a lot of flavor to the wrap.

What’s the best Caesar dressing to use?

I use my favorite store-bought brand or make a quick homemade one with mayo, garlic, anchovy paste, lemon juice, Dijon mustard, and parmesan.

Can I make this wrap gluten-free?

Definitely. I just use a gluten-free tortilla and make sure the dressing and croutons (if using) are gluten-free too.

How do I keep the wrap from getting soggy?

I wait to add the dressing until just before eating, and I don’t overfill the wrap with wet ingredients.

Can I serve this warm?

I can, but I prefer to keep the lettuce cool and crisp. I sometimes warm the chicken and tortilla for a nice contrast in temperature.

Conclusion

This Chicken Caesar Wrap is a simple yet flavorful way to turn a salad into a full, satisfying meal. Whether I pack it for lunch, whip it up for dinner, or bring it along on a picnic, it’s always a reliable go-to that’s easy to love and even easier to make.