Chicken Caesar Wrap
Chicken Caesar Wraps have finally earned their place in the spotlight around here, and I’m all for it. Once relegated to casual lunch spots and fast food menus, it’s finally getting the respect it deserves as a crave-worthy meal that’s equal parts comforting and satisfying. There’s something about that crispy lettuce, creamy garlicky dressing, and savory chicken wrapped up in a cozy tortilla that hits all the right notes. But let’s be real, no one wants to overpay for a lackluster version at a cafe when you can make it at home, exactly to your liking! I’m here to save the day with my favorite way to make Chicken Caesar Wraps at home. Nothing beats the satisfaction of homemade croutons, especially when you control every crispy, crunchy, and creamy detail.
It’s all in the textural layers
A great Caesar salad is all about texture: crispy, crunchy, and creamy all at once. But let’s be honest, the real star isn’t the chicken—it’s the croutons. They’re the unsung heroes, bringing an extra punch of umami and crunch to elevate the whole wrap. The key is to make those croutons a bit smaller to fit nicely in the tortilla. I love making mine from scratch, that way I can control the size and toast them in the leftover fat and fond after pan-crisping the chicken or in a buttery olive oil mixture when I use pre-cooked chicken. It’s all in the fatty textural layers here.
Make a Chicken Caesar Wrap, your way
Caesar salad is one of those tried-and-true classics, but everyone has strong opinions on what makes the perfect Chicken Caesar Wrap. This one’s too garlicky, that one’s too lemony, theirs doesn’t have enough Parmesan… the preferences are endless! I’ve put together a base recipe for a killer wrap, but the best part of making it at home is making it your own. Add extra dressing if you’re feeling saucy, use crispy chicken strips or rotisserie chicken for convenience, toss in some bacon for a salty bite, or throw in some avocado for an even creamier wrap. The variations are endless, but my version is sure to satisfy your Chicken Caesar Wrap cravings.
Let’s wrap this up with some tips
Get a crispy, golden crust on your chicken! Let the chicken cook undisturbed until it naturally loosens from the pan—this helps create a beautiful, flavorful crust. If you’re using chicken tenders (respect), be sure to bake them long enough to get that crispy exterior.
Crispy, bite size croutons are key and sautéing the sourdough cubes in the same skillet you cooked the chicken in allows them to soak up all those delicious leftover flavors!
This recipe is super versatile, so feel free to switch things up! Add crispy bacon for extra salty goodness, throw in some avocado for creaminess, or try different greens like kale or spinach if you’re craving something new.
Chicken Caesar Wrap
The Chicken Caesar wrap is taking over cafe menus so why not skip the overpriced versions and make your own customizable wrap at home? This Chicken Caesar Wrap combines tasty chicken, homemade herby croutons, and creamy Caesar dressing all wrapped in a cozy tortilla for the perfect handheld meal.
Ingredients
- 1 cup sourdough bread, small cubes
- 1 tablespoon olive oil
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon fresh cracked pepper
- 2 chicken thighs (or about 1 cup of rotisserie chicken or crispy tenders)
- 2 cups romaine, thinly sliced
- 1 cup arugula
- ½ cup diced cucumber
- ½ cup shaved parmesan
- ½ cup of your favorite caesar dressing
- 2 burrito tortillas
Instructions
- Use a paper towel to pat your chicken dry, then season generously with salt and fresh cracked pepper on all sides. Heat a skillet over medium-high heat, add 2 tablespoons of olive oil, and then add the chicken. Allow the chicken to cook, untouched, until it forms a golden crust and loosens from the pan, about 3-5 minutes. Flip and repeat on the other side. Remove from the heat and let the chicken rest while you prep the rest of the salad.
- If you’re taking the shortcut and using rotisserie chicken or chicken tenders, just heat those up to your liking!
- In a large bowl, toss together 1 cup of small cubed sourdough, 1 tablespoon olive oil, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ¼ teaspoon fresh cracked pepper, and a pinch of salt. Add the herby bread cubes to the same skillet you cooked the chicken in and sauté over medium heat, tossing frequently, until crispy and golden brown, about 5 minutes. Remove from the heat and set aside to cool.
- In the same large bowl you used for the croutons, add 2 cups of thinly sliced romaine, 1 cup of arugula, ½ cup of diced cucumber, ½ cup of shaved parmesan, and about ½ cup of your favorite Caesar dressing. Thinly slice your chicken and add it to the mixing bowl along with the cooled croutons. Toss to combine the salad and taste for salt and pepper. Set aside.
- Slightly heat the two tortillas until they’re soft enough to handle and fold—a few seconds in the microwave or 2-3 minutes in a 200°F oven should do the trick.
- Divide the salad between the two tortillas. Wrap tightly, tucking in the salad and tortilla ends to contain all the goodness. I like to wrap mine in parchment paper to help hold everything together, then enjoy (with some Salt and Pepper Kettle Chips and a Diet Coke, in my opinion).
