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All your favorite Caesar salad flavors get stuffed inside a soft tortilla for a no-fuss handheld meal. We're talking juicy chicken, crisp lettuce, loads of creamy dressing, tangy cheese, and crunchy croutons in every bite. You don't even need a fork. It's my go-to for a filling lunch or dinner when I don't have much time. Just toss it together in fifteen minutes and you're good to go.
I first threw this together after a grilling weekend with chicken leftovers in my fridge. Pulled out some pantry staples and the whole family was happy. Now it's a frequent favorite at our place.
- Flour tortillas or wraps: everything gets tucked inside these. Eight or ten inches work nicely — go for soft and bendy ones.
- Freshly grated Parmesan cheese: creamy, salty, and a little fancy. If you can, grate straight off the wedge.
- Croutons: bring big garlic crunch. Homemade are awesome but store-bought saves time.
- Chopped romaine lettuce: heartier leaves give extra snap and freshness.
- Cooked chicken: rotisserie, grilled, or pan-cooked — just make sure it’s juicy.
- Kosher salt: brightens everything, but taste first because cheese and dressing are salty, too.
- Caesar dressing: bold, creamy—and you can go store-bought or homemade.
- Freshly ground black pepper: add at the end for a warming kick.
Tasty Step-by-Step Instructions
- Serve:
- Want to keep that lettuce crisp? Eat right now, cut on a slant to show off the layers. If packing for later, wrap tight in parchment.
- Assemble and Wrap:
- Spread a big spoonful of the filling along the lower third of each tortilla. Pull in the sides then roll up like a burrito, tucking as you go. Do this for all your tortillas.
- Warm the Tortillas:
- Heat each tortilla for about fifteen to thirty seconds per side in a dry skillet, just until soft. Or wrap in a damp paper towel and microwave for the same time. Makes rolling way easier.
- Make the Filling:
- In a big bowl, dump in chicken, parmesan, lettuce, croutons, and plenty of Caesar. Grab your tongs and toss until coated. Taste and add more salt or pepper—or extra dressing—if you like it saucier.
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If you want that extra-special crunch, make your own croutons. It brings me back to being a kid. At our table, everyone builds their own wrap and I sneak a bit more lettuce in for good measure.
Storage Tips
Prepping ahead? Stash each part in a separate airtight container in the fridge, good for up to two days. Don’t add the dressing until you’re set to roll, or things get soggy. Want to wrap ahead of time? Wrap each tight in parchment and plastic—just eat them the same day for the crunchiest bite.
Ingredient Swaps
Any cooked chicken does the trick. You can go rotisserie, grilled, or even crispy chicken strips if you want more crunch. Romaine out? Use iceberg or baby spinach. Swap croutons for broken pita chips. Parmesan hiding? Pecorino or shredded Asiago work too.
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Serving Ideas
Serve these wraps with kettle chips or fresh fruit salad for an easy meal. Feeding a group? Lay out the fixings and let everyone build their own. Add bowls of diced tomatoes or bacon for extra flavor.
Fun Food Backstory
Caesar salad was dreamed up in Tijuana by Caesar Cardini and got famous for its creamy, zesty sauce. Rolling all that salad flavor into a wrap took off in the U.S., making a quick, low-mess lunch you can eat anywhere—no need for a fork.
Frequently Asked Questions About Recipes
- → Which chicken works best?
Anything goes—try slices of grilled, rotisserie, or even crunchy fried chicken. Just pick your favorite or whatever you've got around.
- → How do I keep my wraps from turning soggy?
Hold off on putting everything inside until you're about to eat. Keep croutons and lettuce away from the wet stuff until the last second.
- → Should tortillas be heated before rolling?
Definitely. A quick warm-up softens tortillas. That way, you can wrap them up tight without splitting.
- → Is it okay to prep these ahead of time?
Yup! Get all the fillings ready and stash them separately. When hunger hits, just load up a wrap and you're good to go.
- → Any tips for making your own croutons?
Take some slightly stale bread, cut it up, toss with oil and your favorite spices, then bake for 10 to 15 minutes at 375°F until they've got a golden crunch.