Chicken Caesar Salad Wrap (Print Version)
# Ingredients:
→ Chicken
01 -
2 medium boneless, skinless chicken breasts
02 -
15 ml olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon salt
06 -
0.5 teaspoon ground black pepper
→ Caesar Salad Filling
07 -
4 cups chopped romaine lettuce
08 -
120 ml Caesar dressing
09 -
25 g grated Parmesan cheese
10 -
30 g croutons, slightly crushed
→ Wrap
11 -
4 large flour tortillas
12 -
Extra grated Parmesan cheese, for garnish (optional)
13 -
Freshly ground black pepper, for garnish (optional)
# Instructions:
01 -
Rub chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Grill or pan-sear over medium heat for 5–6 minutes per side, turning once, until the internal temperature reaches 74°C. Remove from heat and let rest for 5 minutes. Slice thinly or dice into bite-sized pieces.
02 -
In a large mixing bowl, combine chopped romaine lettuce, Caesar dressing, grated Parmesan cheese, and crushed croutons. Toss thoroughly to coat all ingredients evenly with the dressing.
03 -
Lay out tortillas on a clean surface. Distribute the dressed salad evenly among each tortilla. Top the salad base with sliced chicken. If desired, add extra grated Parmesan and black pepper. Fold in the sides of each tortilla and roll up tightly.
04 -
Slice each wrap in half on a diagonal. Serve immediately. For meal preparation, wrap each portion tightly in parchment or foil and refrigerate for up to 2 days. For best texture, use a lighter amount of dressing if storing ahead.
# Notes:
01 -
For added crunch, sprinkle in turkey or beef bacon bits, or add a drizzle of hot sauce for a spicy variant. Swap flour tortillas for lettuce leaves to reduce carbohydrates, or include sliced avocado for a creamier texture.