Chicken Caesar Wraps

5 from 7 votes

Chicken Caesar Wraps

These fresh and flavorful chicken Caesar wraps are loaded with crunchy romaine, crispy bacon, succulent chicken, and creamy avocado in a classic Caesar dressing. They are easy to make and the perfect grab-and-go lunch.

Prep Time15

Cook Time20

Total Time35

Course: Lunch

Cuisine: American

Keyword: chicken caesar wraps

Servings:

Author: Katerina | Diethood

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