Chicken Caesar Wrap

Chicken Caesar Wrap is fresh, satisfying, and SO easy to make! It has simple ingredients like cooked chicken, crisp romaine lettuce, juicy cherry tomatoes, and creamy Caesar dressing all wrapped up in a soft flour tortilla.

Why You’ll Love This Recipe

Fresh, flavorful, and easy to make, this Chicken Caesar Wrap is a perfect quick meal for lunch or dinner. Tender chicken, crisp romaine lettuce, creamy Caesar dressing, and shredded Parmesan are all wrapped in a soft tortilla for a satisfying bite. Simple, portable, and deliciously classic, it’s a go-to favorite for busy days.

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Ingredient List

Main Ingredients:

• 2 cups cooked chicken (280g), chopped
• 3 cups chopped romaine lettuce (135g)
• 2/3 cup halved cherry tomatoes (100g)
• 1/4 cup freshly grated parmesan cheese (22g)
• 1/2 cup croutons (30g)
• 1/2 cup Caesar salad dressing (120mL)
• Freshly ground black pepper, to taste
• 5 large flour tortillas

Optional Add-Ins:

• Bacon strips for extra savory goodness
• Extra parmesan cheese (because cheese)
• A squeeze of fresh lemon juice for brightness

Substitution Notes:

• Chicken: Use whatever you have! Rotisserie chicken is my go-to, but leftover grilled chicken, baked chicken breasts, or even crispy fried chicken tenders work beautifully.
• Tortillas: Whole wheat tortillas, spinach wraps, or tomato basil wraps all work great.
• Lettuce: While romaine is traditional and gives the best crunch, you can use green leaf, butter lettuce, or even iceberg in a pinch.
• Dressing: Store-bought is convenient, but homemade Caesar dressing takes this to the next level if you have time.

Why These Ingredients Work

The chicken is your base—it’s what makes this actually filling instead of just a sad pile of lettuce. I use rotisserie because who has time to cook chicken from scratch on a Tuesday?

Romaine is non-negotiable for me. It’s got that crisp snap that holds up when you toss it with dressing. Iceberg gets soggy too fast, and those fancy spring mix leaves just wilt and give up on life.

Cherry tomatoes add sweetness and a little pop of juice that cuts through all that creamy Caesar. Plus they look pretty, which matters when you’re trying to convince yourself that lunch isn’t boring.

Freshly grated parmesan—not the dusty stuff in the green can—brings that sharp, nutty flavor that makes Caesar salad Caesar salad. It’s worth the extra 30 seconds to grate it yourself.

Croutons give you crunch. Yeah, they soften up a bit once they hit the dressing, but they still add texture. Without them, everything’s too soft and mushy.

Caesar dressing is what ties it all together. That garlicky, tangy, slightly fishy (if there are anchovies) flavor is what you’re here for. Don’t skimp on it.

The tortillas are just the vehicle, but warm them up first or they’ll crack when you try to roll them. Nobody wants a broken wrap situation.

Essential Tools and Equipment

You need a big bowl, a sharp knife, and maybe a cutting board if you’re not living on the edge. That’s it.

Measuring cups help if you want to be precise, but honestly, I eyeball most of this. A cheese grater if you’re doing fresh parmesan. Toothpicks if your wraps keep unrolling themselves like mine always do.

How To Make Chicken Caesar Wrap

Step 1: Combine All the Ingredients

Dump your chicken, lettuce, tomatoes, parmesan, croutons, and Caesar dressing into a big bowl. Use your hands or a couple of spoons to toss everything until it’s all coated. Don’t be timid about it—really get in there and mix it up so every bite has flavor.

I usually taste it at this point and add more dressing if it seems dry. You want everything glossy and dressed, not swimming in sauce but definitely not naked either.

Step 2: Assemble Your Wraps

Lay out your tortillas. Put about a cup and a half of filling in a line down the middle of each one, leaving some space on the sides. Fold the sides in first, then roll from the bottom up, keeping it tight as you go.

If your tortilla cracks, it’s too cold. Microwave it for like 10 seconds next time. If your filling falls out everywhere, you overfilled it. Learn from my mistakes.

Step 3: Serve and Enjoy

Cut them in half on an angle if you want to look fancy. Stick a toothpick through the middle if they’re being uncooperative. Eat them right away or wrap them up for lunch later.

You Must Know

Use big tortillas. The burrito-size ones. I tried this once with regular taco shells and it was a disaster. You need space to work with.

Don’t overload them. I know you want to, but a cup and a half per wrap is plenty. More than that and you’re fighting a losing battle trying to roll it up.

These don’t keep great overnight. The lettuce and tomatoes start releasing water and the whole thing turns sad and soggy. Make them day-of if you can.

Personal Secret: I sprinkle extra parmesan on top of the filling right before I roll it. That way, the first bite you take has that salty punch of cheese right there on your tongue. Also, I save a few whole croutons to tuck in at the last second so they stay crunchy longer.

Pro Tips & Cooking Hacks

Warm your tortillas. I said it before but I’m saying it again because it matters. Ten seconds in the microwave changes everything.

If you’re making these for your kids’ lunch boxes, wrap them really tight in foil. It keeps them from falling apart and makes them easier to unwrap and eat.

Use rotisserie chicken and save yourself the trouble of cooking and seasoning chicken from scratch. Life’s too short.

Don’t let the mixture sit around too long before you assemble. The croutons turn to mush and the lettuce gets wilty. Mix it, wrap it, done.

A few cracks of black pepper in the filling makes a difference. It’s a small thing but it adds a little kick that wakes everything up.

Flavor Variations / Suggestions

Crispy chicken tenders instead of regular chicken make this feel like a treat. The extra crunch is worth it if you’ve got them.

Bacon. Always bacon. Cook it crispy, crumble it up, throw it in. Smoky, salty, perfect.

If you like spice, mix some hot sauce into your Caesar dressing before you toss everything. Or throw in some sliced jalapeños. Your call.

Add more veggies if that’s your thing—shredded carrots, cucumbers, whatever’s in your fridge. I’m not judging.

Whole wheat tortillas if you want to feel healthier. Spinach wraps look cool and taste fine. Regular flour tortillas are still my favorite though.

Make-Ahead Options

You can make these in the morning for lunch that same day. Wrap them tight in plastic wrap and stick them in the fridge. They’ll hold up for a few hours, maybe up to six if you’re pushing it.

Better option? Prep everything separately. Chop the chicken, wash the lettuce, halve the tomatoes, keep it all in containers. Then when you’re ready to eat, toss it together with dressing and wrap it up. Stays way fresher that way.

I wouldn’t make these the night before. The tortilla gets soggy and disappointing. Some things are just better fresh, and this is one of them.

The filling itself can sit in the fridge for a couple hours if you need to prep ahead for a party or something. Just don’t add the croutons until the last minute.

Recipe Notes & Baker’s Tips

This makes five big wraps, which is perfect for my family or for meal-prepping a few lunches. Scales up easily if you need more.

Store-bought Caesar dressing works fine. I use whatever’s on sale. If you’re making it from scratch, more power to you—it does taste better, I’ll admit that.

Leftover filling? Just eat it as a regular Caesar salad. Problem solved.

No croutons? Crushed tortilla chips work. So do those crispy fried onions. You just need something crunchy.

Kids who don’t like strong flavors might do better with a milder dressing. I’ve used ranch mixed with a little Caesar before and they didn’t complain.

Serving Suggestions

These are pretty complete on their own, but I usually grab some chips to go with them. The salty crunch pairs well with the fresh wrap.

A cup of soup on the side makes this feel like a real meal—tomato soup, chicken noodle, whatever’s easy.

If you’re having people over, cut them into pinwheels and put them on a platter. They look impressive and disappear fast.

Fresh fruit on the side is nice too. Grapes, watermelon, whatever’s in season.

I drink iced tea with mine usually. Lemonade’s good too. Wine if it’s been that kind of day.

How to Store Your Chicken Caesar Wrap

If you’ve already made them, wrap each one tight in plastic wrap or foil and stick them in the fridge. They’ll last maybe four to six hours before things start getting soggy.

The better move is to keep everything separate. Chicken in one container, lettuce in another, tomatoes separate, and so on. Then you can just mix and wrap whenever you want. The chicken will keep for three or four days, lettuce for a couple days if it’s dry, tomatoes the same.

If you’ve already mixed everything with dressing, it’ll keep in the fridge for a day, maybe. The croutons will be soft but it’s still edible.

Don’t freeze these. The lettuce turns to slime when it thaws and the whole thing falls apart. Just don’t.

These are meant to be cold anyway so don’t try to reheat them. You’ll end up with warm wilted lettuce and that’s nobody’s idea of a good time.

If you’re packing them for lunch, throw in an ice pack so everything stays fresh and safe.

Allergy Information

Contains:

• Gluten (flour tortillas, croutons)
• Dairy (parmesan cheese, Caesar dressing)
• Eggs (typically in Caesar dressing)
• Fish (anchovies in traditional Caesar dressing)

Substitution suggestions:

For gluten-free: Use gluten-free tortillas or wraps and gluten-free croutons. Check your Caesar dressing label too.

For dairy-free: Use dairy-free Caesar dressing and nutritional yeast or some kind of dairy-free parmesan substitute.

For egg-free: Look for vegan Caesar dressing. They make it now and it’s actually pretty good.

For fish-free: Get Caesar-style dressing without the anchovies. Plenty of brands make it.

Nut allergies: This recipe doesn’t have nuts, but always check your store-bought stuff just to be safe.

Low-carb option: Use low-carb tortillas or just skip the wrap and eat it as a salad.

Questions I Get Asked A Lot

What’s the best way to keep the wrap from falling apart?

Roll it tight and don’t overstuff it. Fold the sides in first, then roll from the bottom up and keep tension on it as you go. If you’re taking it somewhere, wrap the whole thing in foil or plastic wrap. That acts like a holder and keeps everything together even if your roll job wasn’t perfect.

My wraps keep tearing when I roll them – what am I doing wrong?

Your tortillas are too cold. Warm them up in the microwave for like ten or fifteen seconds. They need to be pliable or they’ll crack. Also check that you’re not putting too much filling in—that’s the other main reason they tear.

Is there a way to make these lower in calories?

Use light Caesar dressing, whole wheat tortillas, and go easy on the cheese and croutons. You could also add more lettuce and less chicken if you want to cut calories. It won’t be exactly the same but it’ll still taste good.

💬 Tried this recipe? Leave a comment and rating below! Let me know how yours turned out! Did you add anything extra? Change something up?