Fork Weekly

Lunch

Chicken Caesar Wraps

By The Fork Weekly Kitchen · Published July 31, 2026

Prep15 min
Cook10 min
Total25 min
Serves4
DifficultyEasy
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A Caesar wrap lives or dies on the ratio: enough dressing to coat, enough parmesan to taste, and croutons for the crunch a wrap otherwise lacks.

Slice the chicken after it rests — cutting into it straight off the heat spills all the juice onto the board instead of keeping it in the meat.

Chicken Caesar Wraps

Crisp romaine, juicy chicken and shaved parmesan in a creamy Caesar dressing, rolled into a soft tortilla — a 20-minute lunch that beats anything from the deli.

Prep15 min
Cook10 min
Total25 min
Serves4

Ingredients

For the chicken

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • Salt and black pepper

For the wraps

  • 4 large flour tortillas
  • 1 romaine heart, chopped
  • ½ cup (45 g) shaved parmesan
  • ½ cup Caesar dressing
  • ½ cup croutons, lightly crushed

Instructions

  1. Pat the chicken dry, rub with olive oil, garlic powder, salt and pepper.
  2. Cook in a skillet over medium-high, 5–6 minutes per side, until 165°F (74°C) inside. Rest 5 minutes, then slice.
  3. Toss the romaine with the Caesar dressing and half the parmesan.
  4. Lay out each tortilla, pile on dressed romaine, sliced chicken, croutons and the remaining parmesan.
  5. Fold in the sides and roll up tightly. Slice in half on the diagonal and serve.
Recipe notes & tips
  • Use rotisserie chicken to skip the cooking step entirely.
  • Warm the tortillas for 10 seconds so they roll without cracking.
  • Add the croutons just before rolling so they stay crunchy.
486 kcalCalories
38 gProtein
34 gCarbs
22 gFat