Chicken Caesar Wrap
Chicken Caesar Wrap
Ingredients
For the Chicken
- 2 chicken breasts
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 4 tablespoons mayonnaise, heaping
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup Parmesan cheese, grated
- 2 garlic clove, grated, or 1 teaspoon minced garlic
- as needed salt, to taste
- as needed pepper, to taste
For the Salad Wrap
- 2 romaine lettuce, chopped
- 4 burrito size tortillas, large
- as needed Parmesan cheese, extra, for tossing
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the bottom of a heavy pan, pound the chicken breasts until they are evenly thinner, about 1/2-inch thick. This helps them cook faster and stay juicier.
⏱️ 3 min
- 2
Season both sides of the pounded chicken breasts evenly with 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub the spices into the chicken.
⏱️ 2 min
- 3
Heat a skillet over medium heat. Cook the seasoned chicken breasts for 5-7 minutes per side, or until fully cooked through and an internal temperature of 165°F (74°C) is reached. Remove from the skillet and let rest for a few minutes.
⏱️ 10 min
- 4
While the chicken rests, prepare the dressing. In a large bowl, combine 4 heaping tablespoons of mayonnaise, 4 tablespoons of lemon juice, 2 teaspoons of Dijon mustard, 1/2 cup of freshly grated Parmesan cheese, and 2 grated garlic cloves (or 1 teaspoon of minced garlic). Season with salt and pepper to taste.
⏱️ 3 min
- 5
Whisk all the dressing ingredients together until well combined. Taste and adjust seasoning as needed. If a creamier dressing is desired, add a little more mayonnaise.
⏱️ 1 min
- 6
Chop the cooked chicken breasts into small, bite-sized pieces.
⏱️ 2 min
- 7
Add the chopped romaine lettuce, chopped chicken, and extra Parmesan cheese (as needed) to the bowl with the dressing.
⏱️ 1 min
- 8
Toss all the ingredients using tongs until the lettuce and chicken are well coated with the Caesar dressing.
⏱️ 2 min
- 9
Lay out one large burrito size tortilla. Scoop a generous amount of the chicken Caesar salad mixture onto the center of the tortilla.
⏱️ 1 min
- 10
To wrap, fold in the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Roll the tortilla tightly from the bottom up to form a secure wrap.
⏱️ 1 min
- 11
Heat a clean skillet over medium heat. Place the wrapped tortillas seam-side down in the hot pan. Toast for 1-2 minutes per side, or until crispy and golden brown.
⏱️ 4 min
- 12
Carefully remove the toasted wraps from the pan. Cut each wrap in half diagonally and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Wrap
For the Chicken
- 2 chicken breasts
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 4 tablespoons mayonnaise, heaping
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup Parmesan cheese, grated
- 2 garlic clove, grated, or 1 teaspoon minced garlic
- as needed salt, to taste
- as needed pepper, to taste
For the Salad Wrap
- 2 romaine lettuce, chopped
- 4 burrito size tortillas, large
- as needed Parmesan cheese, extra, for tossing
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the bottom of a heavy pan, pound the chicken breasts until they are evenly thinner, about 1/2-inch thick. This helps them cook faster and stay juicier.
⏱️ 3 min - 2
Season both sides of the pounded chicken breasts evenly with 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub the spices into the chicken.
⏱️ 2 min - 3
Heat a skillet over medium heat. Cook the seasoned chicken breasts for 5-7 minutes per side, or until fully cooked through and an internal temperature of 165°F (74°C) is reached. Remove from the skillet and let rest for a few minutes.
⏱️ 10 min - 4
While the chicken rests, prepare the dressing. In a large bowl, combine 4 heaping tablespoons of mayonnaise, 4 tablespoons of lemon juice, 2 teaspoons of Dijon mustard, 1/2 cup of freshly grated Parmesan cheese, and 2 grated garlic cloves (or 1 teaspoon of minced garlic). Season with salt and pepper to taste.
⏱️ 3 min - 5
Whisk all the dressing ingredients together until well combined. Taste and adjust seasoning as needed. If a creamier dressing is desired, add a little more mayonnaise.
⏱️ 1 min - 6
Chop the cooked chicken breasts into small, bite-sized pieces.
⏱️ 2 min - 7
Add the chopped romaine lettuce, chopped chicken, and extra Parmesan cheese (as needed) to the bowl with the dressing.
⏱️ 1 min - 8
Toss all the ingredients using tongs until the lettuce and chicken are well coated with the Caesar dressing.
⏱️ 2 min - 9
Lay out one large burrito size tortilla. Scoop a generous amount of the chicken Caesar salad mixture onto the center of the tortilla.
⏱️ 1 min - 10
To wrap, fold in the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Roll the tortilla tightly from the bottom up to form a secure wrap.
⏱️ 1 min - 11
Heat a clean skillet over medium heat. Place the wrapped tortillas seam-side down in the hot pan. Toast for 1-2 minutes per side, or until crispy and golden brown.
⏱️ 4 min - 12
Carefully remove the toasted wraps from the pan. Cut each wrap in half diagonally and serve immediately.
⏱️ 1 min