I love a good caesar salad. I enjoy ordering them at steakhouses when they make the dressing to order from scratch (bonus points when they prepare it table side!) But I also love making something slightly more substantial with it like a wrap!
These wraps are not revolutionary, but they are delicious. And super easy to make. I use already cooked chicken for an easy shortcut that makes prep quick and especially in the hot summer months, it keeps you away from the grill, stove, or oven. I love Trader Joe's grilled chicken -- it comes in a black tray with a green plastic cover and it's usually by the fresh pastas (at least in my store it is). I use this chicken for shortcuts in a lot of my recipes, so if you don't know about this product, I definitely recommend checking it out.
Back to the wrap... These are quick, easy, delicious, and filling. Make them for lunch or an easy dinner with minimal prep and zero actual cooking if you don't need to cook the chicken first.
That's it. A delicious, simple chicken caesar salad wrap to make your day.
Chicken Caesar Salad Wraps
Makes ~ 2 wraps
Prep time: 15 minutes | Cook time: None**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
Dressing:
1 garlic clove
1 tsp. anchovy paste
Juice of 1 lemon
¾ tsp. Dijon mustard
½ tsp. Worcestershire sauce
1/3 C. mayo
1/2 tsp. pepper
1/3 C. grated parmesan cheese
Wrap components:
1.5 C. cooked chicken cut into bite-sized cubes (I use Trader Joe's grilled chicken)
2 large tortillas (I use burrito size flour tortillas)
1 head romaine lettuce, chopped like for a salad
Directions:
Grate the garlic into a bowl with a microplane then add a pinch of salt and the lemon juice. Whisk then set aside for 5 minutes. This helps take the bite off of the raw garlic.
Meanwhile, chop up your chicken and prep your lettuce.
To the bowl with the garlic, whisk in the anchovy paste and dijon mustard until fully combined. Add the Worcestershire sauce, mayo, and pepper then whisk again. Finally, add the parmesan and whisk. Taste for seasoning. You may not need to add anymore salt due to the anchovy paste and cheese. If the dressing is too lemony and/or runny, add a little more mayo.*
Add the chicken to a separate, large bowl. Pour about 1/3 of the dressing onto the chicken and use tongs to toss to coat. Add the romaine lettuce and toss again. Add more dressing to your liking so the lettuce is nicely dressed, but not swimming in dressing. You likely will have about 1/4 C. of dressing leftover for future use.
Lay the tortillas out on a cutting board or plates. Divvy up the salad evenly onto the center of each tortilla, making sure to get about the same proportions of chicken and lettuce on each one. Pile it high. Do not spread it across the tortilla otherwise this will make it hard to roll it up.
To roll the wraps**, take the sides of the tortilla and fold them up towards the center. Then take the edge (unfolded) closest to you and tuck it around the filling that is still exposed. Keeping the edges tucked in, roll the tortilla away from you to finish the wrap. Place it seem side down on a plate. If you want to cut it in half, secure each half with a toothpick first.
Serve on its own or a side of your choice
*Recipe notes + Variations*
*If you have a really juicy lemon, you may need to add a little more mayo so the dressing isn't too thin or too tangy. Go with your gut here.
** Here is a simple tutorial for how to properly do a wrap.
The amount of dressing you use is completely subjective. If you like your salad dripping wet, add more dressing. If you prefer it a little drier, add less. I add the chicken first because it will soak up some of the dressing and will ensure your lettuce is properly coated once you add it.
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