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–+ servings
Iram Mansoor

Chopped Chicken Caesar Wrap

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This Chopped Chicken Caesar Wrap is a flavor-packed lunch favorite made with juicy, seasoned chicken breast, crunchy romaine, creamy homemade Caesar dressing, and crispy croutons—all chopped and wrapped in a toasted tortilla. It’s hearty, satisfying, and easy to make for meal prep or quick weekday meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 2 hours
Servings: 4 Wraps
Ingredients Method Notes

Ingredients
 
 

For the Chicken:
  • 2 lb boneless chicken breast cut into small cubes
  • Salt to taste
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tbsp oil plus more for cooking
For the Caesar Dressing:
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • 1 tsp black pepper
  • 1 tbsp lemon juice
  • 1 clove fresh garlic
  • 1 tbsp olive oil finely grated
  • ⅓ cup Parmesan cheese freshly grated
  • 2-3 tbsp water to thin the dressing
For the Caesar Salad:
  • 2 cups romaine lettuce finely chopped and patted dry
  • ½ cup Parmesan cheese grated
  • ½ cup croutons
  • ½ cup Caesar dressing from above
For Assembly:
  • 4 large tortilla wraps burrito-size
  • 4 tbsp oil for toasting

Method
 

Marinate & Cook the Chicken
  1. In a bowl, combine chicken cubes with salt, pepper, garlic powder, and smoked paprika.
  2. Drizzle with 2 tbsp oil, mix well, and marinate for 1–2 hours (optional but recommended).
  3. Heat oil in a pan over medium heat. Add chicken and cook for 10–12 minutes, stirring occasionally, until fully cooked and golden brown.
  4. Set aside to cool slightly.
Make the Caesar Dressing
  1. In a mixing bowl, whisk together:
    - Mayonnaise
    - Dijon mustard
    - Worcestershire sauce
    - Lemon juice
    - Grated garlic
    - Olive oil
    - Parmesan cheese
    - Salt and pepper to taste
  2. Thin out with 2–3 tbsp water until you reach your desired consistency. Set aside or chill.
Make the Caesar Salad
  1. In a large mixing bowl, combine:
    - Chopped romaine
    - Cooked chicken
    - Grated Parmesan
    - Croutons
    - ½ cup Caesar dressing
  2. Mix everything well to coat evenly. Then use a pizza cutter or knife to finely chop the salad mixture right in the bowl.
  3. Chopping it all together gives that classic chopped wrap texture and makes every bite flavorful.
Assemble the Wraps
  1. Lay a tortilla wrap flat on a clean surface.
  2. Add a generous scoop of the chopped Caesar salad mixture to the center.
  3. Fold in the sides and roll tightly into a burrito-style wrap.
Toast the Wraps
  1. Heat a skillet or pan over medium-low heat.
  2. Add 1 tbsp oil and place the wrap seam-side down.
  3. Toast for 2–3 minutes per side, until golden and crispy.
  4. Repeat for remaining wraps.
Serve
  1. Slice in half, serve warm, and enjoy with extra Caesar dressing on the side for dipping. These wraps are great with a side of chips, fruit, or a light soup.
Storage & Meal Prep
  1. Chicken: Can be cooked and stored in the fridge for up to 3 days.
  2. Dressing: Keep refrigerated in a sealed jar for 5–7 days.
  3. Assembled wraps: Best enjoyed fresh. If prepping ahead, keep the salad and wraps separate until ready to toast and serve.

Notes

  • Add avocado, or cherry tomatoes for extra flavor.
  • Use whole wheat or spinach tortillas for a healthier twist.
  • Make it low-carb by skipping the wrap and serving as a chopped Caesar salad bowl.

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