Chopped Chicken Caesar Salad Wrap
A cozy, crunchy hug in a tortilla, the Chopped Chicken Caesar Salad Wrap combines crispy romaine, tender chicken, and tangy dressing for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, chopped or shredded Use rotisserie for speed or leftover grilled chicken for extra flavor.
- 4 large romaine hearts, finely chopped Gives that classic Caesar crunch.
- 1/2 cup grated Parmesan cheese The salty backbone of the Caesar taste.
- 1/3 cup Caesar dressing Homemade or store-bought; use Greek yogurt-based for a lighter version.
- 1/4 cup croutons, crushed slightly Adds irresistible texture; omit for low-carb.
- 1 tablespoon lemon juice Brightens the flavors.
- 1 teaspoon Dijon mustard Deepens the dressing’s profile.
- to taste Salt and freshly ground black pepper
- 4 large flour or whole-wheat tortillas Warm them briefly for pliability.
- optional anchovy paste or mashed anchovies For an authentic kick; nutritional yeast if you want cheesy notes without dairy.
Instructions
Preparation
- Warm your tortillas: Heat each tortilla for 10–15 seconds per side in a hot skillet or microwave for 10 seconds so they are flexible and slightly toasty.
- Combine the base: In a large bowl, toss the chopped romaine with lemon juice, Dijon mustard, and Caesar dressing until every leaf is glistening.
- Add the chicken and cheese: Fold in the chopped chicken and grated Parmesan. Taste and season with salt and black pepper.
- Add crunch: Stir in the crushed croutons. If using, add anchovy paste now.
- Assemble the wraps: Lay a warm tortilla flat, spoon a generous portion of the salad down the center, fold the bottom up, then fold both sides inward and roll tightly.
- Serve immediately: Cut the wrap in half diagonally to reveal the colors and textures.
Notes
Makes a fast, easy recipe for busy nights — ready faster than takeout. Customize proteins, add veggies, or make it vegetarian.