Entrée: United States – Chicken Caesar Wrap

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

2 boneless, skinless chicken breasts (about 12 oz / 340 g total), or 2 cups (480 ml) cooked chicken, sliced or chopped
1 tbsp (15 ml) olive oil
1 / 2 tsp kosher salt
1 / 4 tsp freshly ground black pepper
2 large flour tortillas (10–12 inch / 25–30 cm)
2 cups (480 ml) chopped romaine hearts
1 / 3 cup (80 ml) Caesar dressing
1 / 4 cup (20 g) finely grated Parmesan cheese
1 / 2 cup (60 g) croutons, lightly crushed
1 small avocado, sliced (optional)
4 strips cooked bacon, crumbled (optional)
Lemon wedges, for serving (optional)

Instructions

Cook the chicken (skip if using pre-cooked): Pat the chicken dry and season both sides with the salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the chicken 4–5 minutes per side until browned and cooked through (internal temperature 165°F/74°C). Rest 5 minutes, then slice or chop.
Warm the tortillas: Wrap them in a damp paper towel and microwave 20–30 seconds, or warm in a dry skillet until pliable.
Dress the greens: In a bowl, toss the romaine with the Caesar dressing and half of the Parmesan until evenly coated.
Assemble: Lay out the warm tortillas. Divide the dressed romaine down the center of each. Top with the sliced chicken, remaining Parmesan, and the crushed croutons. Add avocado and bacon if using. A light squeeze of lemon brightens the flavors (optional).
Wrap: Fold the sides over the filling, then roll tightly from the bottom up to form a sealed wrap.
Optional crisp: Place the wraps seam-side down in a dry skillet over medium heat and toast 1–2 minutes per side until lightly golden.
Serve: Slice in half and serve immediately.