Chicken Caesar Wrap with Romaine and Parmesan
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Instructions 👩🍳
Step-by-step:
- Cook the chicken: Cook the chicken until browned and fully cooked through, then slice it into strips. Keep raw poultry and its utensils separate from the salad ingredients.
- Prepare the filling: Wash and thoroughly dry the romaine, then cut it into manageable pieces. Shave or grate the Parmesan and warm the wrap until it bends without cracking.
- Fill and roll: Arrange the romaine, chicken and Parmesan along the centre of the wrap, leaving room at the edges. Add the dressing, fold the sides inward and roll firmly to enclose the filling. Refer to the illustrated recipe for the exact details.
Chicken Caesar Wrap with Crisp Romaine and Parmesan
Your favorite salad, ready to roll: this chicken Caesar wrap brings tender chicken, crunchy romaine, and Parmesan together in a soft tortilla. A little creamy dressing ties it all together. Slice it in half, find a sunny spot, and lunch is looking good.
Dry lettuce makes a better wrap
Romaine brings a lovely crunch, but water left on the leaves quickly softens the tortilla. Wash it unless the package says it is ready to eat, then dry it well and cut it into manageable pieces. Finely grated or thinly shaved Parmesan spreads its savory flavor through the filling without making the wrap awkward to bite.
Go easy on the dressing
Use enough Caesar dressing to lightly coat the filling, with extra on the side if you like. A soft, flexible tortilla rolls more easily than a dry one; warm it according to its package directions. Keep the filling in a compact strip with space at the edges. Less filling is often the secret to a wrap that stays together.
Do not wash raw chicken. Keep it and used utensils separate from the salad, and cook the thickest part to 165°F (74°C), checked with a food thermometer. For a cold wrap, chill cooked chicken promptly in shallow portions. Keep prepared wraps refrigerated and use an insulated bag with cold packs when taking them out. Follow dressing storage instructions; homemade dressing with uncooked egg needs suitable pasteurized eggs or egg products.
A firm roll without squeezing
Fold the sides over the ends of the filling, then roll from the edge nearest you, keeping the filling tucked in. Rest the wrap seam-side down while you finish the others. Cut with a sharp knife so the filling stays where you put it.
Add another kind of crunch
A few crushed croutons make a lovely optional addition just before eating. Avocado gives a softer, creamy bite instead. Keep either addition modest so the chicken, romaine, and Parmesan still fit comfortably inside.
Another way to serve chicken
A small tomato salad or some fresh fruit is lovely alongside. For a warm dinner on another day, try grilled chicken with sweet potatoes. The tender vegetables and browned edges make a different partner for the chicken.
Get the filling ready ahead
Keep safely chilled chicken, dry lettuce, and dressing in separate covered containers in the refrigerator. Store tortillas according to their packaging and fill them close to serving. Keep any croutons dry and separate until the last moment.
Frequently asked questions
Can I use leftover chicken cold?
Yes, if it was fully cooked, cooled promptly, and kept refrigerated. Keep the finished wrap chilled too.
Why does the tortilla split?
It may be too dry or too full. Warm it as directed on the package and leave room around the filling.
Can I make a warm version?
Yes. Reheat safely stored cooked chicken separately to 165°F (74°C), then add the fresh filling and eat promptly. Heating the whole wrap wilts the lettuce.
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