Grilled Chicken Caesar Wraps
There are some flavour combinations that just feel right, a sort of culinary harmony that works every single time. For me, the trio of smoky grilled chicken, crisp romaine lettuce, and a deeply savoury, creamy Caesar dressing is one of those perfect matches. Taking those elements and bundling them into a soft, warm tortilla transforms a classic salad into a substantial, handheld meal that is both satisfying and full of brilliant textures. It’s the kind of lunch that feels a little bit special without requiring a huge amount of effort.
These Grilled Chicken Caesar Wraps have become a firm fixture in our household’s meal rotation. My kids absolutely devour this every time I make it, often asking for a second one before they’ve even finished the first! What I love most is the contrast between the warm, tender chicken, still with a whisper of char from the grill, and the cool, crunchy lettuce coated in that unmistakable dressing. It’s a recipe that works beautifully for a weekday lunch, a light dinner in the garden, or even packed up for a picnic.
We’re not just throwing some ingredients together here; we’re building layers of flavour. We’ll make a homemade Caesar dressing that’s punchy with garlic and parmesan, grill the chicken until it’s juicy and flavourful, and bring it all together in a way that’s straightforward and incredibly rewarding. This is a recipe that proves a simple meal can be truly outstanding.
Recipe Overview
This recipe guides you through creating the ultimate Grilled Chicken Caesar Wraps, from a zesty, creamy homemade dressing to perfectly grilled chicken. You can expect a wrap that is bursting with savoury, tangy, and fresh flavours. I used to struggle with dry grilled chicken until I discovered the trick of a short, sharp marinade and not overcooking it – it makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 wraps
- Difficulty: Easy
Why You’ll Love These Grilled Chicken Caesar Wraps
- Genuine Flavour: The homemade dressing is the star here. It’s packed with the salty tang of anchovies, the sharpness of Parmesan, a kick of garlic, and the brightness of fresh lemon juice, creating a depth you just don’t get from a bottle.
- Ready in About 30 Minutes: From start to finish, this satisfying meal comes together in half an hour, making it ideal for busy evenings or a substantial lunch without the long wait.
- Flexible Recipe: This is a great base recipe to adapt. You can add crispy bacon lardons, slices of creamy avocado, or even a few cherry tomatoes for a pop of sweetness.
- Great for On-the-Go Meals: Once assembled, these wraps hold together well, making them brilliant for packed lunches for work or school, or for taking on a day out.
- Family Tested: This is one of those rare meals that everyone in my family agrees on. The combination of familiar flavours always gets a thumbs-up and everyone seems to love this.
Ingredients You’ll Need
For the best results, try to use fresh, good-quality ingredients, especially for the dressing. It really makes a difference. I find that using a good block of proper Parmigiano-Reggiano and grating it yourself gives a much better flavour and texture than the pre-grated kind.
- For the Grilled Chicken:
- 2 large skinless, boneless chicken breasts (about 500g total)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper
- For the Caesar Dressing:
- 1 large egg yolk
- 2 anchovy fillets in oil, finely chopped
- 1 large clove garlic, minced
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- 50g Parmigiano-Reggiano cheese, finely grated, plus extra for serving
- 100ml light olive oil or vegetable oil
- Freshly ground black pepper
- For Assembly:
- 4 large tortilla wraps
- 1 large head of Romaine lettuce, washed and roughly chopped
- A handful of croutons, lightly crushed (optional)
Kira’s Tip: If you’re nervous about using a raw egg yolk in the dressing, you can use 1 tablespoon of a good quality, full-fat mayonnaise (I like Hellmann’s) as a base instead. It provides the necessary creaminess and emulsification.
How to Make Grilled Chicken Caesar Wraps
The process is straightforward. We’ll prepare and grill the chicken, whip up the dressing while it cooks, and then assemble everything for a delicious finish. The key is to have all your components ready to go.
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment and gently flatten them with a rolling pin to an even thickness of about 2cm. This helps them cook evenly. In a bowl, mix the chicken with 1 tbsp olive oil, minced garlic, oregano, a pinch of salt, and a good grind of black pepper.
- Grill the Chicken: Preheat a griddle pan or barbecue to a medium-high heat. Place the chicken on the hot grill and cook for 6-7 minutes on each side. The chicken should have distinct char marks and be cooked through. You can check it’s ready when the juices run clear, or by ensuring it has reached an internal temperature of 74°C. The Food Standards Agency offers great advice on cooking chicken safely.
- Rest the Chicken: Once cooked, transfer the chicken to a chopping board and let it rest for 5 minutes. This is a step I never skip, as it allows the juices to redistribute, ensuring the meat is tender and moist.
- Make the Caesar Dressing: While the chicken is resting, make the dressing. In a medium bowl, whisk together the egg yolk, chopped anchovies, minced garlic, Dijon mustard, and lemon juice until combined.
- Emulsify the Dressing: Gradually drizzle in the olive oil while whisking continuously. The mixture will start to thicken and emulsify, becoming creamy. Once all the oil is incorporated, stir in the 50g of grated Parmesan and a generous amount of black pepper. Taste and add a little more lemon juice or salt if needed.
- Slice the Chicken: After resting, slice the chicken breasts into 1cm thick strips.
- Toss the Salad: In a large bowl, combine the chopped Romaine lettuce with about two-thirds of the Caesar dressing. Toss well until every leaf is lightly coated.
- Assemble the Wraps: Gently warm the tortillas in a dry frying pan for about 20-30 seconds per side. This makes them more pliable. Lay a warm tortilla flat, and arrange a quarter of the dressed lettuce down the centre. Top with a few slices of grilled chicken, a sprinkle of extra Parmesan, and some crushed croutons if you’re using them. Drizzle with a little extra dressing.
- Fold and Serve: Fold in the bottom edge of the tortilla, then tightly fold in the sides to create a secure wrap. You can slice it in half on the diagonal to serve. Repeat with the remaining ingredients.
Tips From My Kitchen
- Get a Good Char: Make sure your grill pan is properly hot before you add the chicken. Don’t move the chicken around too much once it’s on the pan. This allows those beautiful, flavourful grill marks to develop.
- The Secret to Non-Tear Wraps: I learned that warming the tortillas is essential. A few seconds in a hot, dry pan or 10 seconds in the microwave makes them soft and flexible, preventing them from cracking when you roll them.
- Make-Ahead Advice: You can grill the chicken and make the dressing up to 2 days in advance. Store them in separate airtight containers in the fridge. This makes assembly take just a few minutes, which is brilliant for a quick lunch.
- Storage: It’s best to store the components separately if you have leftovers. The assembled wraps can become soggy after a few hours. The dressing will keep in the fridge for 3-4 days, and the cooked chicken for up to 3 days.
Equipment You’ll Need
- Grill or grill pan
- Meat thermometer
- Tongs
- Whisk
Delicious Variations to Try
Once you’ve mastered the classic, it’s fun to experiment. These wraps are a fantastic canvas for other ingredients.
- Add Some Spice: For a bit of a kick, add 1/4 teaspoon of chilli flakes or a dash of your favourite hot sauce to the Caesar dressing.
- Vegetarian Option: Swap the chicken for thick slices of grilled halloumi or a can of drained and rinsed chickpeas, crisped up in a pan with a little olive oil and paprika.
- Try a Different Protein: These wraps are also wonderful with grilled prawns or flakes of hot-smoked salmon. If you enjoy salmon, my Grilled Salmon with Lemon Butter Sauce Recipe would work beautifully here, just flake the cooked fish.
What to Serve With Grilled Chicken Caesar Wraps
While these wraps are a complete meal on their own, sometimes it’s nice to have a little something on the side, especially if you’re serving them for dinner.
- Crispy Fries: A side of golden, salty fries is a classic pairing. My Crispy Sweet Potato Fries Recipe offers a lovely sweet and savoury contrast.
- Simple Soup: A light tomato and basil soup works wonderfully alongside the creamy, savoury wrap, especially on a cooler day.
- Drink Pairing: A cold, crisp glass of Sauvignon Blanc or a light pilsner cuts through the richness of the dressing beautifully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Grilled Chicken Caesar Wraps
Ingredients
Method
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment and gently flatten them with a rolling pin to an even thickness of about 2cm. This helps them cook evenly. In a bowl, mix the chicken with 1 tbsp olive oil, minced garlic, oregano, a pinch of salt, and a good grind of black pepper.
- Grill the Chicken: Preheat a griddle pan or barbecue to a medium-high heat. Place the chicken on the hot grill and cook for 6-7 minutes on each side. The chicken should have distinct char marks and be cooked through. You can check it's ready when the juices run clear, or by ensuring it has reached an internal temperature of 74°C. The Food Standards Agency offers great advice on cooking chicken safely.
- Rest the Chicken: Once cooked, transfer the chicken to a chopping board and let it rest for 5 minutes. This is a step I never skip, as it allows the juices to redistribute, ensuring the meat is tender and moist.
- Make the Caesar Dressing: While the chicken is resting, make the dressing. In a medium bowl, whisk together the egg yolk, chopped anchovies, minced garlic, Dijon mustard, and lemon juice until combined.
- Emulsify the Dressing: Gradually drizzle in the olive oil while whisking continuously. The mixture will start to thicken and emulsify, becoming creamy. Once all the oil is incorporated, stir in the 50g of grated Parmesan and a generous amount of black pepper. Taste and add a little more lemon juice or salt if needed.
- Slice the Chicken: After resting, slice the chicken breasts into 1cm thick strips.
- Toss the Salad: In a large bowl, combine the chopped Romaine lettuce with about two-thirds of the Caesar dressing. Toss well until every leaf is lightly coated.
- Assemble the Wraps: Gently warm the tortillas in a dry frying pan for about 20-30 seconds per side. This makes them more pliable. Lay a warm tortilla flat, and arrange a quarter of the dressed lettuce down the centre. Top with a few slices of grilled chicken, a sprinkle of extra Parmesan, and some crushed croutons if you're using them. Drizzle with a little extra dressing.
- Fold and Serve: Fold in the bottom edge of the tortilla, then tightly fold in the sides to create a secure wrap. You can slice it in half on the diagonal to serve. Repeat with the remaining ingredients.
Notes
I really hope you give these Grilled Chicken Caesar Wraps a go. They are such a satisfying and delicious meal, and the homemade dressing truly takes them to another level. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking, Kira.
