Chicken Caesar Wraps

5 from 7 votes

Mar 13, 2024

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These light and refreshing yet satisfying chicken Caesar wraps will be your new lunchtime favorite. Crunchy romaine, crispy bacon, succulent chicken, and creamy avocado are all tossed together in a classic Caesar dressing and wrapped up for the perfect grab-and-go meal.

Closeup overhead image of chicken Caesar wraps on a plate with chips.

Easy Chicken Wraps

Who doesn’t love a good chicken Caesar salad? Crisp greens, crunchy croutons, succulent chicken, and parmesan tossed in a creamy, bright dressing? Delicious! Now imagine wrapping it all up in a satisfying flour tortilla with bacon and avocado, too, then turning it into the perfect grab-and-go lunch!

Why I Love These Chicken Caesar Wraps

Grab and go. This is a great meal prep recipe. Make your wraps a day or two in advance and store them in the fridge. Grab one as you rush out the door for your busy day.
Refreshing and flavorful. Between the crisp lettuce, savory chicken, smoky bacon, and tangy dressing, every bite hits just right.
All in one meal. These chicken Caesar wraps have everything: protein, carbs, veggies, and fats all in one convenient bundle of deliciousness, making them a convenient lunch option.

Recipe Ingredients

Labeled ingredients for chicken Caesar salad wraps.

Boneless skinless chicken breasts – Chicken thighs or breast tenders would also work. Save time by grabbing a rotisserie chicken and shredding 2 cups of the meat. You can also use leftovers from my pulled chicken recipe.
Olive oil and butter – Avocado oil or vegetable oil can be used instead.
Unseasoned breadcrumbs – These are optional, but I like the crunch they add.
Lettuce – Romaine, iceberg, or butter lettuce, but choose your favorite.
Grated parmesan cheese – I prefer freshly grated parmesan but you can use the pre-grated stuff in a pinch.
Hass avocado – Make sure it’s ripe.
Cooked and crumbled bacon – If you’re not a bacon person, leave it out. Diced, sauteed ham would also be a fun option.
Caesar dressing – Grab some from the store or make your own. If you want to make your own, the dressing on this grilled shrimp Caesar is pretty amazing.
Spinach-herb wraps, 2-ingredient cottage cheese flatbread, or burrito-style flour tortillas are all okay to use.

Recipe Tips

Rest the chicken. Before cubing the chicken, let it rest for at least 5 minutes. This will allow the juices to redistribute throughout the meat, leaving you with juicy, flavorful bites.
Avoid burnt crumbs. The breadcrumbs will toast fast, so keep them moving in the pan, and don’t take your eyes off them.
Let everything cool. Before you toss together the salad ingredients, allow the chicken and the breadcrumbs to cool. If they are too warm, they will wilt the lettuce.
Roll tightly. When wrapping the salad inside the spinach-herb wraps, load them generously and wrap them tightly. Otherwise, the wraps will likely fall apart and/or feel unsubstantial.
Enjoy sooner rather than later. While these wraps will stay in the fridge for a few days, the lettuce will start to get soggy over time, so it’s best to enjoy them within the first couple of days.

Variations

Use a different dressing. I like a classic Caesar dressing, but you could try it with the blue cheese dressing from my Cobb salad, or with Ranch dressing, or even this simple Italian dressing.
Swap out the protein. Instead of chicken, use cooked, cubed steak or flaked salmon.
Mix-ins. Take inspiration from my spinach feta wraps and add crumbled goat cheese or feta, blue cheese is also great, as are halved cherry tomatoes, bell peppers, chopped hard-boiled eggs, and/or toasted walnuts.
Make it a salad. You can leave the wraps out and serve this as a chicken Caesar salad instead.

Three chicken wraps cut in half with the filling exposed to view the ingredients inside the wrap.

Serving Suggestions

This chicken wrap is delicious on its own as a grab-and-go lunch, but I highly encourage serving it with my favorite potato chips and this pasta salad, or with my infamous spring vegetable potato salad. There’s also nothing wrong with enjoying one of these wraps alongside some deliciously decadent Parmesan truffle fries or Cajun fries.

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How To Make Chicken Caesar Wraps

Seasoned chicken breasts ready to be baked. — Season the chicken with salt, pepper, and olive oil.

Roasted chicken breasts. — Season the chicken with salt, pepper, and olive oil.

Toasting breadcrumbs in a skillet. — Toast the breadcrumbs in butter.

A mixing bowl with bacon, cubed chicken, avocado, cheeses, and dressing to make a filling for tortilla wraps. — Toast the breadcrumbs in butter.

Loading a spinach-herb wrap with a chicken, avocados, bacon, and lettuce. — Load the wraps with the Caesar salad mixture.

Chicken caesar wraps stacked on top of one another on a plate. — Load the wraps with the Caesar salad mixture.

Cook the chicken. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Rub the chicken with olive oil, salt, and pepper, arrange it on the baking sheet, and bake for 20 minutes. Let the chicken rest for 5 minutes, and then cut it into cubes.
Toast the breadcrumbs. Melt the butter over medium heat in a small saucepan. Add the breadcrumbs, season with salt and pepper, and cook, stirring occasionally, until nicely toasted.
Make the salad. Toss together the lettuce, parmesan, avocado, bacon, chicken, breadcrumbs, and Caesar dressing.
Wrap it up. Divide the salad between the 5 wraps and roll each wrap around the salad, burrito style.

Two stacked caesar wraps with the filling exposed.

Proper Storage

Wrap them in a double layer of plastic wrap and refrigerate for up to 4 days. Note that the lettuce will get soggy as the wraps sit, so it’s best to enjoy them sooner. The wraps don’t thaw well, so I do not recommend freezing them.

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