There's
something magical about transforming a beloved salad into a portable feast. My
grilled chicken Caesar wrap has become my go-to lunch solution, combining the
timeless flavors we all love with the convenience of modern eating. Let me show
you how to create this satisfying wrap that's perfect for busy days or relaxed
weekend picnics.
What makes
this wrap special is the attention to detail - from perfectly seasoned, juicy
grilled chicken to a homemade Caesar dressing that'll make you wonder why you
ever bought the bottled stuff. The key is layering the ingredients
thoughtfully, ensuring every bite delivers that perfect balance of crisp
romaine, tender chicken, and creamy dressing.
Let's dive
into creating this wonderful handheld meal together!
Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
For the Caesar Dressing:
- 1/2 cup mayonnaise
- 2 anchovy fillets, minced (trust me on this!)
- 2 cloves garlic, finely grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
For Assembly:
- 4 large flour tortillas
- 2 hearts of romaine lettuce, chopped
- 1/2 cup shaved Parmesan cheese
- 1 cup cherry tomatoes, halved (my personal addition to the classic)
- Fresh cracked black pepper
Instructions:
1. Prepare the Chicken:
Let's start
with the star of our wrap. Butterfly your chicken breasts to ensure even
cooking - it's a game-changer for texture and cooking time. Drizzle with olive
oil and massage in the minced garlic, oregano, salt, and pepper. Let it sit for
at least 15 minutes while you prep other ingredients.
2. Make the Dressing:
While the
chicken marinates, whisk together all dressing ingredients in a bowl. The
anchovy adds that authentic Caesar flavor without being fishy - it's our secret
weapon! Taste and adjust seasoning. The dressing should be slightly thicker
than traditional Caesar dressing to prevent soggy wraps.
3. Grill the Chicken:
Heat your
grill (or grill pan) to medium-high heat. Grill the chicken for 5-6 minutes per
side, or until internal temperature reaches 165°F (74°C). Let it rest for 5
minutes before slicing into strips. This resting period is crucial for keeping
the juices locked in!
4. Assemble the Wraps:
Here's where
we build layers of flavor. Warm your tortillas slightly - it makes them more pliable
and less likely to tear. Spread a generous layer of Caesar dressing in the
center. Layer with chopped romaine, sliced chicken, cherry tomatoes, and shaved
Parmesan. A crack of fresh black pepper adds that final touch of
sophistication.
5. Roll and Serve:
Fold in the
sides of the tortilla and roll tightly from bottom to top, keeping the filling
snug. If you're feeling fancy, wrap in parchment paper and slice diagonally.
Pro Tips:
- Toast your wrapped tortilla in a dry skillet for 30 seconds on each side for a crispy exterior
- Make extra dressing - it keeps well in the fridge for a week and is great on everything
- For meal prep, keep the dressing separate and assemble just before eating
This wrap
has become my signature lunch offering when friends come over. There's
something so satisfying about biting into layers of crisp lettuce, warm
chicken, and creamy dressing all wrapped in a soft tortilla. It's proof that
sometimes the best recipes are simply clever rearrangements of flavors we
already love.
Would you
like any tips on making these ahead for busy weekdays or adjusting the
ingredients to make them your own?