Grilled Chicken Caesar Wrap
A crisp, savory Caesar-style wrap with shredded chicken, bacon, romaine, and parmesan for an easy lunch or picnic.
Servings: 5 servings
Ingredients
- 2 cups shredded cooked chicken (Lemon Basil Chicken or other)
- 6 slices bacon, cooked and chopped
- 3 cups romaine lettuce, chopped
- 2/3 cup cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup garlic herb croutons
- 1/2 cup Caesar salad dressing
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 5 burrito-size (10–12 inch) flour tortillas
Instructions
- If using the Lemon Basil Chicken, prepare it according to its recipe and let rest 10 minutes, then chop or shred; otherwise use 2 cups shredded cooked chicken.
- In a large bowl combine the shredded chicken, chopped cooked bacon, chopped romaine, halved cherry tomatoes, grated Parmesan, croutons, Caesar dressing, garlic powder, and black pepper; toss until evenly coated.
- Lay a tortilla flat and place about one-fifth of the filling in a line across the bottom third of the tortilla.
- Fold the tortilla edges in toward the filling, fold the bottom up over the filling, then tightly roll from the bottom to form a burrito-style wrap; place seam side down.
- Optional—heat a cast iron or nonstick skillet over medium-high heat and toast the wraps seam side down in batches until each side is golden, rotating as needed.
Equipment
- Large Bowl
- Cutting Board
- Knife
- skillet (cast-iron or nonstick)
- Spatula or tongs
- Measuring Cups and Spoons
Notes
- To assemble 4–6 hours ahead, use less dressing and serve extra on the side.
- Toast the wraps for best texture.
- Wrap individually in plastic wrap for transport.
- Store prepared ingredients separately to assemble quickly later.
- Ingredients (except lettuce and tortillas) will keep refrigerated up to 5 days.
- Assembled wraps may soften in the refrigerator within 3 days.