Grilled Chicken Caesar Salad Wraps
Grilled Chicken Caesar Salad Wraps
Ingredients
For the Grilled Chicken
- 1 pound chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Light Caesar Dressing
- 1/4 cup light mayonnaise
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic, clove, minced
- 1/4 teaspoon black pepper, freshly ground
For the Wraps
- 4 large flour tortillas
- 6 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
While the chicken marinates, prepare the light Caesar dressing: In a small bowl, whisk together the light mayonnaise, 2 tablespoons grated Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1/4 teaspoon black pepper until smooth. Set aside.
⏱️ 5 min
- 3
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates if needed. Place the marinated chicken breasts on the hot grill. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
⏱️ 15 min•🌡️ 375
- 4
Remove the grilled chicken from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Slice the chicken breasts into thin strips.
⏱️ 5 min
- 5
Assemble the wraps: Lay out the large flour tortillas. Divide the chopped romaine lettuce evenly among the tortillas. Top with the sliced grilled chicken. Drizzle a generous amount of the light Caesar dressing over the chicken and lettuce. Sprinkle with shaved Parmesan cheese.
⏱️ 5 min
- 6
Fold in the sides of each tortilla, then tightly roll them up from the bottom to create a wrap. Serve immediately and enjoy your high-protein lunch!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Caesar Salad Wraps
Ingredients
For the Grilled Chicken
- 1 pound chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Light Caesar Dressing
- 1/4 cup light mayonnaise
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic, clove, minced
- 1/4 teaspoon black pepper, freshly ground
For the Wraps
- 4 large flour tortillas
- 6 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, shaved, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
While the chicken marinates, prepare the light Caesar dressing: In a small bowl, whisk together the light mayonnaise, 2 tablespoons grated Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1/4 teaspoon black pepper until smooth. Set aside.
⏱️ 5 min - 3
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates if needed. Place the marinated chicken breasts on the hot grill. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
⏱️ 15 min•🌡️ 375 - 4
Remove the grilled chicken from the heat and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Slice the chicken breasts into thin strips.
⏱️ 5 min - 5
Assemble the wraps: Lay out the large flour tortillas. Divide the chopped romaine lettuce evenly among the tortillas. Top with the sliced grilled chicken. Drizzle a generous amount of the light Caesar dressing over the chicken and lettuce. Sprinkle with shaved Parmesan cheese.
⏱️ 5 min - 6
Fold in the sides of each tortilla, then tightly roll them up from the bottom to create a wrap. Serve immediately and enjoy your high-protein lunch!
⏱️ 1 min