This Chicken Caesar Wrap is the ultimate girl dinner – packed with flavor thanks to my super bright and lemony Caesar dressing, tender chicken, and homemade croutons tucked right inside the wrap for extra crunch! It’s easy, incredibly satisfying, and totally customizable. Serve it with fries or chips and a ramekin of dressing for dipping!
I’ve been hyperfixated on wraps lately (as the kids would say 😂) — and of course a chicken Caesar wrap is first on my list, always. It’s got everything a good chicken caesar wrap should have: LOTS of romaine, juicy chicken, crunchy homemade croutons (yes, inside the wrap!), a touch of thinly sliced red onion, and a bright, lemony Caesar dressing that ties it all together. It totally checks the “girl dinner” box in the best way. Especially when served with fries and extra dressing for dipping!
The love for my homemade Caesar goes deep.
I’d almost describe it as a lemony Caesar vinaigrette. It’s not as thick as a typical Caesar, and it has a bit more lemon for brightness. It’s also made with Greek yogurt, so it’s a bit lighter than your traditional Caesar. This recipe makes more than what you need for the two wraps, so we have enough to make more wraps the next day, a big Caesar salad, and/or enough for all the dipping your heart desires!
One of my chicken caesar wrap “musts” = croutons INSIDE the wrap!
My homemade croutons are the absolute best, and take less than 10 minutes to make! Good luck not snacking on the entire batch and having none left for the wrap. You can use sourdough, ciabatta, leftover baguette, or whatever you have on hand. I’ve used just about every kind of bread and they’re all good! Olive oil, garlic powder, and Italian seasoning and a short 8 minutes in the oven is all you need.
Here’s a quick rundown on exactly how to make these chicken caesar wraps:
- Make the croutons. Toss your cubed bread of choice, olive oil, garlic powder, Italian seasoning, salt and pepper together on a baking sheet. Bake for 8-10 minutes until they’re crunchy and golden.
- Make the lemony Caesar dressing. In a blender or food processor, combine the garlic, Greek yogurt, prepared horseradish, mayonnaise, Worcestershire, dijon, parmesan cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth!
- Toss the wrap contents together. Chopped romaine, chicken, croutons, parm, red onion, and dressing!
- Warm your tortillas. This will help them wrap more easily and not tear!
- Assemble. Place a large mound of the Caesar salad mixture in the center of the wrap, and wrap tightly like a burrito! Cut in half, and serve with extra dressing for dipping.
Plus french fries, and a nice crisp glass of wine. 🙂
If you love this chicken caesar wrap, you will also love:
Salmon Caesar Salad Rice Bowls
Lemon Herb Shrimp Caesar Salad with Grilled Garlic Bread
Greek Yogurt Caesar Pesto Pasta Salad with Grilled Chicken and Arugula
Grilled Romaine Salad with Creamy Lemon Dressing and Garlic Butter Croutons
Crispy Mushroom Kale Salad with Parmesan Garlic Dressing
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Chicken Caesar Wrap with Lemony Caesar Dressing
This Chicken Caesar Wrap is the ultimate girl dinner - packed with flavor thanks to my super bright and lemony Caesar dressing, tender chicken, and homemade croutons tucked right inside the wrap for extra crunch! It’s easy, incredibly satisfying, and totally customizable. Serve it with fries or chips and a ramekin of dressing for dipping!
Ingredients
For the croutons
- 2 cups cubed bread (I like sourdough or ciabatta)
- 2 reaspoons extra virgin olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- freshly cracked black pepper
For the lemony Caesar dressing
- 2 cloves garlic
- juice of 1 large lemon
- 3 tablespoons plain Greek yogurt
- 3 tablespoons finely grated parmesan cheese
- 1 tablespoon mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon prepared horseradish
- 1/3 cup extra virgin olive oil
- 1 teaspoon kosher salt
- plenty of freshly cracked black pepper
For the wraps
- 2 large burrito sized tortillas
- 4 cups chopped romaine lettuce
- 1 1/2 cups cooked chicken, chopped into bite size pieces (feel free to use rotisserie chicken or whatever leftover chicken you have!)*
- the cooled croutons
- 1/4 of a small red onion, very thinly sliced
- 2 tablespoons finely grated parmesan cheese
Instructions
Preheat your oven to 375℉. Line a rimmed baking sheet with parchment. Place the cubed bread on the sheet and drizzle with the olive oil. Add the Italian seasoning, garlic powder, salt, and pepper, and toss to coat, massaging the bread cubes into the olive oil and seasonings as best you can. Bake for 8-10 minutes, or until toasty and golden brown. They will crisp up as they cool.
Next, make the dressing. In a small blender or food processor, combine the garlic, lemon juice, Greek yogurt, parmesan cheese, mayonnaise, Worcestershire, dijon, horseradish, olive oil, salt, and pepper. Blend until smooth. Taste to season with additional salt and pepper, if desired.
In a large mixing bowl, combine the chopped romaine, cooked chicken of your choice, cooled croutons, red onion, and parmesan. Add desired amount of dressing and toss to combine.
Warm your tortillas and divide the salad mixture between the two tortillas. Wrap them up like a burrito, cut in half, and serve with extra dressing for dipping!
Recipe Notes
*If I don't have a rotisserie chicken at-the-ready, I often just cook chicken breasts seasoned with salt, pepper, onion powder, and garlic powder for this recipe. I season them really thoroughly, and sear them in a skillet until golden brown on both sides, then finish them off in the oven until cooked through. So good!
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