Chicken Caesar Wrap Parmesan (Printable)
Juicy grilled chicken and crisp romaine with Caesar dressing rolled in a tortilla with Parmesan.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts (12 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 4 cups chopped romaine lettuce
06 - 1 cup halved cherry tomatoes
→ Dairy & Cheese
07 - 1/2 cup shaved Parmesan cheese
→ Wraps
08 - 4 large 10-inch flour tortillas
→ Dressing
09 - 1/3 cup Caesar dressing
→ Toppings
10 - 1/2 cup crushed croutons
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
02 - Grill the chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
03 - In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated.
04 - Lay tortillas flat on a clean surface. Evenly distribute dressed lettuce, sliced chicken, shaved Parmesan, cherry tomatoes, and crushed croutons among the wraps.
05 - Fold in the sides of each tortilla and roll up tightly like a burrito.
06 - Slice wraps in half on the diagonal. Serve immediately.
# Tips from dashanddishes:
01 -
- Everything cooks in one skillet, meaning minimal cleanup and maximum flavor from the seared chicken.
- The beauty is in its simplicity—once you taste how the warm chicken plays against cool, crisp lettuce and tangy dressing, you'll understand why this wrap shows up on my lunch rotation constantly.
02 -
- Don't skip letting the chicken rest after cooking; I learned this the hard way by slicing too fast and watching all the juices run onto the cutting board instead of staying in the meat.
- Warm your tortillas slightly if they're cold straight from the package, because cold tortillas crack when you roll them, but warm ones bend like they're supposed to.
03 -
- Pound your chicken breasts to an even thickness before seasoning so they cook at the same rate and don't end up with a raw center and overcooked edges.
- Keep your shaved Parmesan in the coldest part of your fridge and use it within a few days of opening, because it dries out quickly and loses that delicate texture.