Easy Chicken Caesar Wraps
Crisp romaine, seasoned chicken, Parmesan, croutons, and Caesar dressing rolled in tortillas and toasted until warm and golden.
Servings: 2 wraps
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts about 10 ounces total
- 1 tablespoon paprika
- salt and pepper to taste
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 2 tablespoons olive oil
For the Wraps
- 2 large tortilla wraps
- 1 1/2 cups romaine lettuce chopped
- 1/4 cup Parmesan cheese grated
- 1/2 cup croutons lightly crushed
- 3–4 tablespoons Caesar dressing
Instructions
- In a small bowl, mix together the paprika, onion powder, garlic powder, curry powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in a skillet over medium-high heat. Cook the chicken for about 8–10 minutes per side, until fully cooked through.
- Remove the chicken from the skillet and let it rest for 10 minutes, then slice it into thin strips.
- Lay the tortillas flat and brush each one with Caesar dressing.
- Layer the romaine, sliced chicken, Parmesan, and crushed croutons down the center of each tortilla.
- Fold the bottom edge of each tortilla up over the filling, then roll tightly to close the wrap.
- Place the wraps seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side, until the tortilla is lightly golden and the wrap is warmed through.
Notes
These wraps are best eaten right after toasting, while the tortillas are still warm and crisp.
For make-ahead prep, store the cooked chicken separately from the lettuce and dressing, then assemble just before eating.
Leftover assembled wraps can be refrigerated for up to 1 day. Re-toast them briefly to crisp the tortillas again, though the lettuce will soften.