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These light and refreshing yet satisfying chicken Caesar wraps are sure to become a 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.
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 that all up in a satisfying spinach-herb flour tortilla (along with some bacon and avocado) and turning it into the perfect grab-and-go lunch. Pretty hard to pass up, right? Well, that’s what this recipe for chicken Caesar wraps does. So stop what you’re doing right now and get yourself to the kitchen.
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. The light crunch of the lettuce. The savory of the roasted chicken and crunchy bacon. The creaminess of the tangy dressing. It all comes together in this wonderful combo of flavors and textures that is sure to have you hooked.
- All in one meal. These wraps have everything. Protein, carbs, veggies, and fats all in one convenient bundle of deliciousness, making them a wonderfully convenient no-fuss lunch option.
Recipe Ingredients
Get ready to make the easiest and most delicious chicken Caesar wraps! Here’s everything you’ll need to grab at the grocery store to make them. I’ve also included helpful notes and substitutions to customize your wraps just the way you like. For exact measurements and instructions, please scroll to the recipe card.
For the chicken
- Boneless skinless chicken breasts – Boneless skinless chicken thighs or breast tenders would also work. If you want to save a little time, grab a rotisserie chicken and take the meat off the bones. You’ll need about 2 cups of cubed chicken. You can also use leftovers from my pulled chicken recipe for an easy, flavorful alternative!
- Olive oil – Helps brown the chicken and adds a subtle depth of flavor. Avocado oil or vegetable oil can be used instead.
- Salt and black pepper – Essential for bringing out the flavors in the dish. Adjust to taste!
For the toasted breadcrumbs
- Butter – I suggest using unsalted butter so you have more control over the flavor of your dish.
- Unseasoned breadcrumbs – Breadcrumbs. Not Panko. The texture on Panko just isn’t the same.
- Salt and black pepper – A simple seasoning to make sure the breadcrumbs are flavorful and not bland.
To assemble
- Romaine lettuce – You could use a different lettuce if you’d like. Iceberg or butter lettuce would be great but feel free to 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 nice and 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—Burrito-style flour tortillas would also work. You can leave the wraps out and make this a salad, instead.
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
- Consider a different dressing. I went with a classic Caesar dressing here, but you could totally use something else. The blue cheese dressing from my classic Cobb salad would work, as would a creamy Ranch dressing or even this simple Italian dressing.
- Swap out the protein. Instead of chicken, you could use cooked, cubed steak or flaked salmon.
- Mix-ins. I love the simplicity of the filling for these wraps, but don’t let me stop you from adding more. Crumbled goat cheese or blue cheese are great as are halved cherry tomatoes, chopped hard-boiled eggs, and/or toasted walnuts.
Serving Suggestions
This chicken wrap is delicious on its own as a grab-and-go lunch but, if you have the time to sit down and enjoy a larger meal, I highly encourage serving it with our 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.
Proper Storage
Wrap them in a double layer of plastic wrap and store them in the fridge 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.
More Easy Lunch Ideas
These chicken salad wraps are one of my favorite options for a quick and easy lunch. That being said, if you’re looking for something different, I’ve got plenty of other awesome ideas for you. Here are a few of my top picks.
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Chicken Caesar Wraps
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts
- 1½ tablespoons olive oil
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
For the toasted breadcrumbs
- 2 tablespoons butter
- ¾ cup unseasoned breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
To assemble
- 4 cups chopped Romaine lettuce
- ¼ cup grated parmesan cheese
- 1 large ripe Hass avocado,, peeled and diced
- 5 strips bacon,, cooked and crumbled
- ⅓ cup Caesar dressing
- 5 large spinach-herb wraps
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Season the chicken. Drizzle the chicken with olive oil and season it with salt and pepper.
- Bake the chicken. Place the chicken breasts on the prepared baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest breast reads 165°F.
- Rest. Remove from oven and allow the chicken to rest for 5 minutes. Then, cut it into cubes and set aside to cool completely.
- Toast the breadcrumbs. Meanwhile, 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, about 2 minutes. Allow the breadcrumbs to cool.
- Make the salad. In a large mixing bowl, combine the Romaine lettuce, parmesan, avocado, bacon, cubed chicken, toasted breadcrumbs, and Caesar dressing. Toss to coat all of the ingredients with dressing.
- Wrap it up. Divide the Caesar salad evenly between the 5 wraps and roll each wrap around the salad, burrito style.
- Serve. Cut the wraps in half and serve.
Notes
- Let the chicken rest for 5 minutes before cubing to ensure juicy bites.
- For secure wraps, fill the spinach tortillas generously and wrap them tightly.
- Feel free to switch up the dressing.
- Try different proteins like steak or salmon instead of chicken.
- Don’t hesitate to add extras like goat or blue cheese, cherry tomatoes, hard-boiled eggs, or toasted walnuts for more flavor and texture.
- To store, wrap them in a double layer of plastic wrap and keep them in the fridge for up to 4 days, but I recommend enjoying them within a day or two.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Chicken Caesar Wraps
Here’s a basic overview of how to make chicken wraps—it’s quick, easy, and perfect for a simple lunch or dinner!
- 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.
I could eat this for lunch every day. They’re so easy and absolutely delicious.
That’s awesome! It’s great to find something you love that’s both easy to make and delicious. Enjoy your lunches! Thank YOU! 🙂
Chicken Caesar Wraps have become my new lunchtime favorite! They’re so quick and easy to make, and they pack a ton of flavor.
That’s fantastic! It’s great to have a new favorite that’s both delicious and convenient. Thank YOU! 🙂
What a great idea for dinner! This was so tasty!
Thank YOU! I’m very glad you enjoyed it! 🙂
I’ve been making this for lunch this week and it is soooo good!
That’s awesome to hear! I am very glad you enjoyed it! Thank YOU! 🙂
This was so delicious! I could eat for lunch every single day!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
It was so delish! I made this and my family really loves it!
I’m glad it turned out delicious and your family loved it! That’s always a rewarding feeling. Thank YOU! 🙂
This is absolutely delicious. It tastes just like a Caesar salad, but I don’t need a fork. I’ll be making these again.
I’m glad to hear you enjoyed it! Thank YOU! 🙂