Air Fryer Chicken Caesar Wrap
Why this recipe works
- Fast cooking: Boneless chicken thighs cook quickly in the air fryer while the dressing and salad components are prepared.
- Balanced dressing: Lemon juice, garlic, Dijon and Worcestershire sharpen the creamy mayonnaise and yogurt base.
- Good contrast: Warm sliced chicken, crisp romaine and shaved parmesan keep the wrap satisfying without feeling heavy.
Get the most out of this recipe
Texture tips
- Keep the lettuce crisp: Assemble the wraps just before serving so the dressed chicken does not soften the romaine or tortilla.
- Rest before slicing: Let the chicken stand briefly after air frying so the juices settle before it is sliced and tossed with dressing.
Ingredient notes
- Watch the parmesan: Parmesan varies in saltiness, so taste the filling before adding any extra seasoning.
- Choose safe mayonnaise: Use pasteurised mayonnaise if serving anyone who needs to avoid raw egg.
Make-ahead tips
- Store separately: Keep the cooked chicken, dressing, lettuce and tortillas separate in the fridge, then assemble when ready to eat.
- Reheat gently: Warm leftover chicken in the air fryer at 180°C (355°F) until piping hot before adding it to the wrap.
Equipment you'll need
Ingredients
Instructions
- Season the chicken thighs all over with the fine sea salt and black pepper. Preheat the air fryer to 200°C (390°F) for 3 minutes.
- Arrange the chicken in a single layer in the basket. Air fry for 12 to 14 minutes, turning halfway, until browned and cooked through.
- Meanwhile, make the Caesar-style dressing: in a bowl, mix the mayonnaise, greek yogurt, lemon juice, finely grated garlic, dijon mustard and Worcestershire sauce. Taste and adjust with a little more black pepper if you like.
- Shred the romaine lettuce. Shave or finely grate the parmesan.
- Rest the chicken for 2 minutes, then slice and toss with most of the dressing, reserving a spoonful for spreading on the wraps. Warm the flour tortillas in the air fryer for 30 to 45 seconds until pliable.
- Spread the reserved dressing on each tortilla, then pile on the romaine lettuce and dressed chicken. Sprinkle with parmesan, roll into wraps, and serve.
Recipe notes
Tips
- For a lighter wrap, use slightly more romaine lettuce and a little less dressing, keeping the reserved spoonful for spreading so the wrap stays cohesive.
- If your parmesan is very salty, add it at the end and taste before adding extra fine sea salt.
- If you are serving to anyone who should avoid raw egg, choose a pasteurised mayonnaise.
Substitutions
- Replace greek yogurt with whole-milk yogurt for a looser dressing that coats the chicken more lightly.
- Replace dijon mustard with whole-grain mustard for a slightly coarser, sharper finish.
- Replace parmesan with pecorino romano cheese for a saltier, punchier flavour.
Storage
- Refrigerate up to 2 days
- Keep leftover chicken and dressing refrigerated for up to 2 days. Assemble wraps just before eating for the best texture; reheat chicken in the air fryer at 180°C (355°F) for 3 to 4 minutes until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (18min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Eggs Gluten Milk Wheat
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