Classic Chicken Caesar Wrap

This Chicken Caesar Wrap recipe is a proteinpacked, satisfying meal built around crispy breaded chicken, fresh romaine, tangy Caesar dressing, and plenty of parmesan cheese all wrapped up in a large burritostyle tortilla. Perfect for lunch or dinner, these wraps come together quickly and deliver a classic flavor combination with a tasty homemade dressing that elevates the whole dish.

I made these wraps on a busy weeknight, and they were a hit with everyone at the table. Now they’ve become a goto when I want something quick yet satisfying.

Ingredients

• Chicken breasts: 1.5 pounds choose fresh skinless boneless breasts for even cooking and ease of slicing
• Flour: 1 cup forms the initial breading layer and helps the coating stick
• Salt and pepper: 1/2 teaspoon each enhances flavor throughout
• Eggs: 2 large acts as the binder for the panko crust to stick well
• Panko breadcrumbs: 2 cups these flaky breadcrumbs create a light, crispy crust that’s superior to regular crumbs
• Grated parmesan cheese: 1 cup folds into the breadcrumb mix adding a rich, savory touch
• Oil: 1/4 cup neutral oil like vegetable or avocado for frying the chicken to golden perfection without overpowering flavor
• Romaine lettuce: 1 large head chopped finely adds crunch and freshness
• Croutons: 1 cup divided essential for that classic Caesar crunch inside the wrap
• Shredded parmesan cheese: 1 cup divided enhances cheesy goodness throughout
• Caesar dressing: 1/2 cup homemade or store-bought works the creamy dressing ties all flavors together
• Large burritosized wraps: 4 sturdy enough to hold all the filling without falling apart

Instructions

Slicing and pounding the chicken:

Slice each chicken breast horizontally in half to create four thin pieces. Use a meat pounder or rolling pin to flatten each piece to about one quarter inch thick ensuring they cook evenly and quickly.

Setting up the breading station:

Prepare three wide bowls one with flour mixed with salt and pepper the second with whisked eggs the third with a mixture of panko breadcrumbs and grated parmesan cheese.

Coating the chicken:

Dredge each chicken piece in the flour mixture shaking off excess. Dip into the egg wash then press firmly into the breadcrumb and parmesan mixture to coat thoroughly on both sides.

Cooking the chicken:

Heat the oil in a large saucepan over mediumhigh heat until shimmering. Fry two pieces of chicken at a time for four to five minutes on each side until golden brown and cooked through. Use tongs to handle chicken and transfer to a paper towellined plate to drain excess oil. Repeat with remaining pieces.

Prepare the salad mixture:

In a large bowl combine chopped romaine croutons shredded parmesan and Caesar dressing. Toss gently to coat everything evenly.

Assemble the wrap:

Slice the cooked chicken into bitesized strips and add them to the salad mixture. Toss again to blend all ingredients. Spoon the filling evenly onto each large wrap. Roll tightly to enclose the filling then cut each wrap in half and serve immediately.

Parmesan is my favorite ingredient here because it brings sharp umami that balances the creamy dressing and crispy breading. One memorable time, I made these wraps for a backyard picnic, and everyone raved about how the chicken was perfectly crunchy but still juicy inside. I’m pretty sure the parmesancrusted breading won them over.

Storage Tips

These wraps are best eaten fresh but can be wrapped tightly in foil or plastic wrap and refrigerated for up to two days. To avoid sogginess store the chicken separately from the lettuce and dressing then assemble right before serving.

Ingredient Substitutions

If you’re out of panko regular breadcrumbs will work but expect a slightly denser crust. Use grilled chicken instead of breaded for a lighter option. Romaine can be swapped for sturdy greens like kale or iceberg for different textures. Any creamy dressing can stand in for Caesar if you want a variation in flavor.

Serving Suggestions

Serve these wraps with a side of sweet potato fries or a crisp pickle for a complete meal. A cold glass of iced tea or a lemony sparkling water pairs beautifully with the rich flavors.

These Chicken Caesar Wraps are a quick satisfying meal that feels special while staying easy to make. Enjoy them fresh for best texture.

Common Questions About Recipes

→ What type of chicken is best for this wrap?

Boneless, skinless chicken breasts are ideal for breading and frying to achieve a tender and juicy texture inside the wraps.

→ How can I make the dressing from scratch?

The homemade dressing uses Greek yogurt, mayonnaise, parmesan, garlic, lemon juice, Worcestershire sauce, dijon mustard, anchovy paste, avocado oil, salt, and pepper for a rich and tangy flavor.

→ Can I use a different type of breading for the chicken?

Panko breadcrumbs are preferred as they create a light, crispy crust, but regular breadcrumbs can be used as an alternative.

→ What kind of wraps are recommended?

Large burrito-sized wraps work best to hold all the fillings and make rolling easier.

→ How do I ensure the chicken cooks evenly?

Butterflying the chicken breasts and pounding them to about 1/4 inch thickness helps the chicken cook quickly and evenly on the stove.

→ Are there suggested variations for this wrap?

You can customize by adding homemade croutons baked with garlic and avocado oil or swapping the romaine for kale for extra crunch.