Grilled Chicken Caesar Wraps
If your idea of the perfect lunch is a Grilled Chicken Caesar Wrap, you need to try this homemade version that's packed with juicy grilled chicken and an easy made-from-scratch caesar dressing. You can customize it to your tastes and take a couple store-bought shortcuts if you prefer.
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Makes: 5 wraps
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Ingredients
- 1 lb chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon freshly squeeze lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 10 oz roughly chopped hearts of romaine (or the lettuce of your choice)
- 1 ½ cups croutons
- ½ cup caesar dressing (from recipe below or store-bought)
- 5 large wraps or tortillas
- Parmesan shavings
Caesar Dressing
- 4 anchovy fillets (or 2 teaspoon anchovy paste)
- ½ teaspoon grated or minced garlic from 1 clove
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 5 tablespoon Greek yogurt
- ¼ cup grated parmesan cheese
- ¼ cup extra-virgin olive oil
- 1 tablespoon water
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt taste before adding
Instructions
- Preheat grill or grill pan over medium-high heat.
- Rub chicken breasts all over with olive oil and lemon juice. Sprinkle salt, pepper, and garlic powder evenly over both sides of the chicken breasts and press gently to adhere.
- Place chicken on grill or grill pan and cook for about 6-7 minutes on each side, or until internal temperature reaches 165 degrees and the chicken has nice grill marks.
- Remove chicken from the heat and let rest for a few minutes before slicing into strips.
- Add lettuce and croutons to a large bowl and top with sliced chicken. Pour dressing over the top and toss to combine ingredients.
- Lay a wrap on a flat surface and spoon about 1 ½ cups of the salad into the center of the wrap. Top with parmesan shavings.
- Fold the left and right sides of the wrap towards the center. Fold the bottom edge of the wrap up over the filling. Now, roll the wrap from the bottom, keeping it as tight as possible without tearing it. Continue rolling until you reach the top edge. Slice in half and serve.
Caesar Dressing
- In a medium bowl, add anchovies (or paste), garlic, lemon juice, Dijon, and Worcestershire sauce. Use a fork to mash anchovies and garlic into a smooth paste, combining with the other ingredients.
- Whisk the Greek yogurt and parmesan cheese into the mixture.
- While continuing to whisk, slowly drizzle in olive oil (slowly adding it will help dressing emulsify and prevent separation). Continue whisking until the dressing is smooth and slightly thickened. Add water and mix until well combined. Mix in pepper. Taste before adding salt as anchovies and parmesan are already pretty salty. Add ⅛ teaspoon salt if desired.
Notes
- You can make the caesar dressing and keep it in a sealed container in the fridge for up to 5 days. And you can grill the chicken, slice, it, and keep it in an airtight container in the fridge for about 4 days. Assemble wraps right before ready to enjoy.
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