Chicken Caesar Salad Wraps

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 2 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/3 cup mayonnaise
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 garlic clove, grated
• 1/2 cup plus more for serving finely grated Parmesan
• 2 large romaine hearts, chopped
• 4 (10-inch) large flour tortillas or wraps
• 1 cup cherry tomatoes, halved (optional)
• 1 cup croutons, lightly crushed

Instructions

1. 1Pat chicken dry and season both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat.
2. 2Cook chicken 6–7 minutes per side until golden and the thickest part registers 165°F. Rest 5 minutes on a cutting board, then slice or dice into bite-size pieces.
3. 3In a large bowl whisk mayonnaise, lemon juice, Dijon, Worcestershire, grated garlic, remaining olive oil, and Parmesan until creamy. Taste and add salt or more lemon if needed.
4. 4Add chopped romaine to the bowl with the dressing and toss until every leaf is lightly coated. Fold in the warm chicken pieces and optional cherry tomatoes.
5. 5Warm tortillas in a dry skillet 15–20 seconds per side or microwave under a damp towel so they flex without tearing.
6. 6Divide the Caesar mixture evenly down the center of each tortilla. Sprinkle with crushed croutons and extra Parmesan.
7. 7Fold in the sides, then roll tightly from the bottom up like a burrito. Slice in half on the diagonal if serving immediately.
8. 8For work lunches, wrap snugly in foil or parchment and keep the croutons separate until eating so they stay crunchy. Serve chilled or at cool room temperature.