Chicken Caesar Wraps
Quick chicken Caesar wraps with crisp romaine, Parmesan, croutons, and creamy dressing in toasted tortillas. Ready in 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts 450g, dried with paper towels
- 1 tbsp olive oil 15ml
- 1 tsp kosher salt 5g
- 0.5 tsp black pepper 2g
- 4 cups crisp romaine lettuce 140g, chopped and thoroughly dried
- 0.33 cup shaved Parmesan cheese 30g, large flakes
- 1 cup rustic croutons 60g, slightly crushed
- 0.5 cup creamy white Caesar dressing 120ml, thick quality
- 4 large (10-inch / 25cm) soft white flour tortillas
Instructions
Season Chicken Breasts:
Dry the chicken breasts using paper towels. Evenly coat all sides with kosher salt and black pepper.Sear Chicken Until Golden:
Warm olive oil in a heavy skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until a deep golden crust appears and the internal temperature hits 165°F (75°C).Rest and Slice Chicken:
Move the chicken to a cutting board, allow to rest for 5 minutes, then slice into thick pieces.Toss Caesar Salad:
In a large bowl, toss together the chopped romaine, shaved Parmesan, and lightly crushed croutons. Pour the Caesar dressing over and mix vigorously until everything is evenly coated.Assemble Wrap Fillings:
Gently warm the tortillas. Place a portion of the dressed salad in the lower-middle area of each tortilla. Add the sliced chicken on top.Fold and Roll Wraps:
Fold the tortilla sides inward, then roll from the bottom upward to form a tight wrap with compact layers.Toast Wraps and Serve:
Put the wraps seam-side down in a dry skillet over medium heat. Toast for 1-2 minutes per side until golden. Cut in half and serve.