Go Back
Grilled Chicken Caesar Wraps

Grilled Chicken Caesar Wraps

Juicy grilled chicken and crisp romaine lettuce tossed in a classic, creamy homemade Caesar dressing, all bundled in a warm tortilla for a delicious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

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
  • 50 g Parmigiano-Reggiano cheese finely grated, plus extra for serving
  • 100 ml 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice the Chicken: After resting, slice the chicken breasts into 1cm thick strips.
  7. 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.
  8. 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.
  9. 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

For the best texture, store components separately and assemble the wraps just before serving to prevent the tortillas from becoming soggy.