Chicken Caesar Wrap
Why this recipe works
- Fast, fresh assembly: Grilled chicken, a whisked dressing and warmed tortillas keep the recipe practical for a quick lunch.
- Crunch and softness: Crisp romaine and croutons balance the soft tortilla and tender sliced chicken.
- Bright, savoury dressing: Lemon and Dijon cut through the mayonnaise, while Parmesan and anchovy add the classic Caesar-style savouriness.
Get the most out of this recipe
Ingredient notes
- Use crisp lettuce: Romaine works well because its sturdy ribs stay crunchy after being tossed with the creamy dressing.
- Anchovy adds depth: The anchovy gives the dressing its recognisable Caesar-style savoury note rather than an overtly fishy flavour.
- Balance the dressing: Taste the dressing before assembling and adjust with a little more lemon if it needs extra brightness.
Common mistakes
- Avoid dry chicken: Chicken breast can dry out quickly, so remove it from the grill once cooked through and let it rest before slicing.
- Warm the tortilla: A briefly warmed tortilla is more pliable and less likely to tear when rolled tightly around the filling.
- Do not overdress the filling: Too much dressing makes the wrap slippery and heavy; coat the lettuce lightly, then add any extra dressing only if needed.
Make-ahead tips
- Keep the parts separate: For packing ahead, store the sliced chicken, dressing, lettuce and croutons separately to protect the crunch.
- Roll just before eating: Assemble the wrap close to serving so the tortilla stays soft rather than becoming soggy.
- Best eaten fresh: The finished wrap is at its best straight away, while the lettuce is crisp and the croutons still have texture.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to medium-high. Season the chicken with the salt and pepper, then rub with the olive oil.
- Grill the chicken for 5 to 7 minutes per side, until nicely marked and cooked through. Rest for 5 minutes, then slice.
- Meanwhile, make the dressing: in a bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic and anchovy until smooth. Stir in half the Parmesan.
- Separate the romaine leaves, then tear into bite-sized pieces and toss with most of the dressing. Warm the tortillas briefly on the grill or in a dry frying pan until pliable.
- Divide the dressed romaine between the tortillas, top with sliced chicken, croutons and the remaining Parmesan. Drizzle with any remaining dressing, then roll up tightly and serve straight away.
Recipe notes
Tips
- For a neater wrap, keep the filling in a tight line across the lower third of the tortilla, fold in the sides, then roll firmly.
- If you are packing this for later, keep the croutons separate and add just before eating so they stay crunchy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised mayonnaise and make sure the chicken is cooked until piping hot throughout.
Substitutions
- Replace Parmesan with Grana padano cheese for a slightly milder, sweeter finish.
- Replace Dijon mustard with whole-grain mustard for a coarser texture in the dressing.
- Replace romaine lettuce with iceberg lettuce for extra crunch.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the sliced chicken and dressing separately in airtight containers for up to 1 day; assemble just before serving to keep the tortilla from going soggy.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Fish Gluten Milk
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