Chicken Caesar Wrap Recipe

Chicken and cucumber wraps in a white bowl.

4.78 from 9 votes

These grilled chicken Caesar wraps are a fresh, portable twist on the classic salad. Packed with juicy grilled chicken, smoky charred romaine, and crisp cucumber matchsticks, they are the perfect 30-minute meal for a quick lunch or a light dinner.

Prep Time10

Cook Time20

Total Time30

Course: lunch, Main Course

Cuisine: American

Servings: people

Calories: 554kcal

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan

Ingredients

3 tablespoons extra virgin olive oil
1 boneless, skinless chicken breasts *
2 romaine lettuce hearts broken into leaves
1 cucumber peeled
10 flour tortillas 4-5 inches, warmed **
⅓ cup Caesar salad dressing
¼ cup croutons
⅓ cup freshly shredded Parmesan cheese
salt and pepper to taste

Instructions

Brush the grates of a grill or an indoor grill pan with extra virgin olive oil and set over medium heat.
3 tablespoons extra virgin olive oil
Add the chicken and grill for 10 minutes on each side until cooked through to 165°F.
1 boneless, skinless chicken breasts
Let chicken rest for 5 minutes, then slice into 10 thin strips. Set aside.
Add the romaine lettuce leaves in the same grill pan and grill for 2-3 minutes on each side until slightly charred. Then set aside
2 romaine lettuce hearts
Thinly slice cucumber into matchsticks.
1 cucumber
Open the mini tortillas, spread with Caesar salad dressing, add 2 charred lettuce leaves, a slice of the chicken, 2 croutons, 2-3 cucumber sticks, and sprinkle some parmesan, salt, and pepper.
10 flour tortillas, ⅓ cup Caesar salad dressing, ¼ cup croutons, ⅓ cup freshly shredded Parmesan cheese, salt and pepper
Wrap like a burrito, then cut in half. You can use a toothpick to keep them wrapped while serving.
Dip it in some more caesar salad dressing, and enjoy!

Video

Notes

*This recipe works best with boneless, skinless chicken breasts, but thighs or tenders work too. You can also add any leftover or cooked chicken to these wraps. 1 large breast works for 10 snack-sized wraps, but if you're serving these as a full dinner, I recommend doubling the chicken to 2-3 breasts.

**I prefer to make this recipe with mini flour tortillas. However, you can use any size tortillas you like and simply divide the ingredients as needed.

Check out my caesar salad recipe if you'd like to make homemade Caesar dressing or croutons for these wraps!

Tips:

Instead of grilled chicken, you can pan sear chicken, use Crockpot chicken breasts, or any other cooking method you like.
For a low-carb recipe, use low-carb tortillas. Or use the lettuce leaves as your wrap!
I like to grill the romaine leaves too to give the wraps an extra crunch, but this is optional.
If you prefer smaller pieces, lightly crush the croutons.
I recommend warming the tortillas for a few minutes on the stovetop to make them more pliable and add some texture.
Optionally, grill the assembled wraps for 30-60 seconds for a crispy exterior.
These mini wraps are perfect for kids' lunchboxes or as a light appetizer. If you're serving these for a main dinner, I usually plan for 2-3 wraps per person!

Meal Prep: If packing for lunch, place the chicken and croutons in the center of the lettuce leaves to act as a barrier between the dressing and the tortilla

Storage: Store chicken Caesar salad wraps in an airtight container in the refrigerator for up to 3 days. Store chicken and other components separately for best results.

Nutrition