Crispy Chicken Caesar Wraps with Parmesan Crouton Crunch

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 2 Tbsp, divided olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 2 hearts, chopped romaine lettuce
• 1/2 cup grated, plus more for serving Parmesan cheese
• 1/2 cup (store-bought or homemade) Caesar dressing
• 1 Tbsp fresh lemon juice
• 4 large (10-inch) flour tortillas or wrap breads
• 1 cup, lightly crushed croutons
• 1 cup, halved (optional) cherry tomatoes

Instructions

1. 1Pat the chicken breasts dry and pound to even 3/4-inch thickness. Rub with olive oil, garlic powder, smoked paprika, salt, and black pepper.
2. 2Heat a large skillet over medium-high heat. Add remaining oil, then cook chicken 5–7 minutes per side until deeply golden and internal temperature reaches 165°F.
3. 3Transfer chicken to a cutting board and rest 5 minutes, then slice into thin strips against the grain.
4. 4In a large bowl, combine chopped romaine, grated Parmesan, Caesar dressing, lemon juice, and salt; toss until every leaf is glossy.
5. 5Warm the tortillas in a dry skillet 20–30 seconds per side or microwave under a damp towel for 20 seconds so they are pliable and won’t crack.
6. 6Lay each tortilla flat. Down the center, pile a generous handful of dressed Caesar salad, then top with sliced chicken, crushed croutons for crunch, and halved tomatoes if using.
7. 7Fold in the short sides, then roll tightly from the bottom up like a burrito, tucking as you go to keep filling secure.
8. 8If packing for work, wrap snugly in parchment or foil and refrigerate up to 24 hours; the croutons stay surprisingly crisp if added just before rolling.
9. 9Slice wraps in half on a diagonal and serve with extra Parmesan and a lemon wedge. For extra crisp exterior, toast the finished wrap in a dry skillet 1–2 minutes per side.