Grilled Chicken Caesar Salad Wraps
Simple, satisfying wraps that pair juicy grilled chicken with crunchy romaine, creamy Caesar dressing, and a touch of parmesan. Easy to make for weeknights or a casual lunch with friends.
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 4 large whole-wheat or flour tortillas
- 1/3 cup Caesar dressing (store-bought or homemade)
- 1/4 cup grated parmesan cheese
- 1 cup croutons, roughly crushed
- 1 dash salt
- 1 dash fresh lemon juice (optional)
Instructions
- Pat the chicken dry and brush with olive oil. Sprinkle with smoked paprika, garlic powder, and a pinch of salt and pepper.
- Grill the chicken over medium-high heat until cooked through, about 6–7 minutes per side depending on thickness. Let it rest for a few minutes, then slice into thin strips.
- Toss the chopped romaine with the Caesar dressing and a squeeze of lemon juice if using. Add half of the parmesan and the crushed croutons. Stir gently to coat.
- Warm the tortillas briefly to make them more pliable. If you’re using a skillet, you can toast them for a minute on each side.
- Lay a tortilla on a plate. Spread a thin line of Caesar-coated romaine in the center. Add a handful of the sliced chicken, sprinkle with the remaining parmesan, and top with more croutons if you like for extra crunch.
- Fold in the sides and roll up the tortilla tightly. Slice in half on a slight diagonal and serve immediately.
- If you prefer a cooler wrap, you can mix the chicken and romaine with the dressing first and chill for 15–20 minutes before assembling.