Ingredients
Equipment
Method
Prepare the chicken:
- Trim the chicken breasts and pound any thick portions to an even thickness. Place the chicken in a bowl and add olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Toss until thoroughly coated. For deeper flavor, cover and refrigerate for 15–30 minutes.
Prepare the lettuce:
- Wash the romaine thoroughly and dry it very well. Chop into bite-size pieces and set aside. Keeping the lettuce dry helps prevent soggy wraps.
Prepare the remaining ingredients:
- Grate the Parmesan, lightly crush the croutons, and measure out the Caesar dressing. Set everything aside so the wraps can be assembled quickly once the chicken is ready.
Grill the chicken:
- Preheat a grill or grill pan over medium-high heat. Place the chicken on the hot surface and cook until nicely browned and marked on the first side. Turn and continue cooking until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
Rest and slice the chicken:
- Transfer the cooked chicken to a clean cutting board and let it rest for several minutes. Slice into thin strips or bite-size pieces.
Make the Caesar lettuce mixture:
- Place the chopped romaine in a large bowl. Add enough Caesar dressing to lightly coat the lettuce, then toss with the grated Parmesan. Avoid overdressing the lettuce to maintain its crisp texture.
Warm the tortillas:
- Briefly warm the tortillas in a dry skillet or microwave until soft and flexible. This makes them easier to fold and roll without cracking.
Assemble the wraps:
- Place the Caesar lettuce mixture slightly below the center of each tortilla. Add sliced grilled chicken, crushed croutons, and additional Parmesan. Add a light drizzle of Caesar dressing if desired.
Roll:
- Fold the bottom edge of the tortilla over the filling, fold in both sides, and roll firmly until the filling is enclosed. Repeat with the remaining tortillas.
Serve:
- Slice each wrap diagonally and serve immediately with lemon wedges, extra Parmesan, or freshly cracked black pepper.
Notes
Pound thick chicken breasts to an even thickness for more consistent cooking.
Always use an instant-read thermometer to confirm that chicken reaches 165°F (74°C).
Dry the romaine thoroughly before adding the dressing.
Use freshly grated Parmesan for the best flavor.
Don't overfill the tortillas, as this makes them difficult to roll.
Add the croutons just before serving to preserve their crunch.
For meal prep, store the chicken, lettuce, dressing, tortillas, Parmesan, and croutons separately and assemble shortly before eating.
For a gluten-free version, use certified gluten-free tortillas and croutons and verify that the Caesar dressing is gluten-free.
For extra heat, add red pepper flakes or a little cayenne pepper to the chicken seasoning.
Always use an instant-read thermometer to confirm that chicken reaches 165°F (74°C).
Dry the romaine thoroughly before adding the dressing.
Use freshly grated Parmesan for the best flavor.
Don't overfill the tortillas, as this makes them difficult to roll.
Add the croutons just before serving to preserve their crunch.
For meal prep, store the chicken, lettuce, dressing, tortillas, Parmesan, and croutons separately and assemble shortly before eating.
For a gluten-free version, use certified gluten-free tortillas and croutons and verify that the Caesar dressing is gluten-free.
For extra heat, add red pepper flakes or a little cayenne pepper to the chicken seasoning.