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Overhead close up shot of a chicken caesar wrap and fries

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! 

Course Dinner, Lunch
Cuisine American
Keyword caesar salad wrap, chicken caesar salad wrap recipe, chicken caesar wrap, chicken caesar wrap recipe, easy caesar dressing recipe, easy chicken caesar wrap recipe, greek yogurt caesar dressing, healthy caesar dressing, healthy chicken caesar wrap, homemade chicken caesar wrap, lemony caesar dressing
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 wraps
Author Molly | Spices in My DNA

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

  1. 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.

  2. 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.

  3. 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.

  4. 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!