Description
This Chicken Caesar Wrap recipe offers a fresh, flavorful twist on the classic Caesar salad, wrapped in warm tortillas for a convenient, satisfying meal. Featuring juicy rotisserie or grilled chicken, crisp Romaine lettuce, ripe avocado, grape tomatoes, and a creamy homemade Caesar dressing made lighter with Greek yogurt, these wraps are perfect for lunch or a quick dinner.
Ingredients
Scale
Main Ingredients
- 3 cups chopped rotisserie chicken or grilled chicken
- 3 packed cups Romaine lettuce (about 2/3 head)
- 1 cup heaping (6 oz) grape tomatoes, halved
- 1/3 cup slightly packed, finely shredded parmesan cheese
- 1 avocado, diced
- 5 burrito size tortillas, whole wheat or white, warmed
Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 Tbsp olive oil
- 4 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
- 1 Tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp minced garlic (1 clove)
- Salt and black pepper to taste
Instructions
- Prepare the Dressing: Whisk all dressing ingredients—Greek yogurt, mayonnaise, olive oil, anchovy paste, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic—together in a bowl until smooth. Season with salt and black pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the chopped chicken, Romaine lettuce, grape tomatoes, and parmesan cheese. Drizzle the prepared dressing over the mixture, then use tongs to toss everything together until evenly coated.
- Add Avocado: Gently fold in the diced avocado to evenly distribute without mashing.
- Construct the Wraps: Lay the warmed tortillas flat. Arrange the salad mixture in a row down the center of each tortilla. If desired, tuck in the ends of the tortillas before rolling them tightly to secure the filling.
- Serve: Cut each wrap in half on a diagonal and serve immediately for best flavor and texture.
Notes
- For grilled chicken: Preheat grill over medium-high heat to about 425°F. Pound chicken breasts to even thickness and brush both sides lightly with olive oil.
- In a small bowl, combine 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/8 tsp garlic powder; sprinkle evenly over chicken.
- Grill chicken about 4 minutes per side or until internal temperature reaches 165°F.
- Use whole wheat tortillas for a healthier option and extra fiber.
- To make this recipe vegetarian, omit anchovy fillets in the dressing and substitute grilled tofu or a plant-based chicken alternative.
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 80 mg
