This Chicken Caesar Wrap is one of our very favorite lunches! Crispy breaded chicken, avocado, crisp lettuce and creamy Caesar Dressing are wrapped in soft tortillas.
Make your lunch dreams come true with this Chicken Caesar Wrap
This Chicken Caesar Wrap transforms my favorite Caesar Salad ingredients into a tasty and filling wrap! It’s bursting with delicious flavors, a breeze to whip up, and so satisfying.
The Homemade Croutons are one of my favorite parts of a Caesar salad, and I bring the same delicious herby flavors and crispy crunch to these wraps with my pan-fried Italian Chicken Cutlets. The warm, crispy chicken is so good with the cool, crisp lettuce and creamy avocado and dressing in these wraps!
If you’re looking for more fresh lunch ideas, try my Buffalo Chicken Wrap and Veggie Wrap recipes next!
Ingredient Notes & Variations
You can prep many of these components ahead of time to make these wraps especially quick and easy to assemble for lunch or dinner.
- Chicken: I’ve included instructions for how to bread and pan-fry chicken cutlets or chicken tenders in the recipe below. You could also make these wraps with Grilled Chicken or leftover chicken.
- Romaine Lettuce: Kale or spinach are great here, too.
- Caesar Dressing: I love to use my Homemade Caesar Dressing, or use store-bought if you’re short on time. Ranch Dressing also works well in this recipe.
- Flour Tortillas: Use large wrap-size tortillas.
- Avocado: It’s creamy texture and rich, buttery flavor is so good in these wraps!
- Parmesan: Bring out the Caesar flavors even more with salty, nutty Parmesan. Use freshly shaved Parm, or grated or shredded.
Find the printable recipe with ingredient amounts below.
How to Make a Chicken Caesar Wrap
If you’re starting with leftover chicken, this Chicken Caesar Wrap recipe comes together in just minutes! Otherwise, start by cooking your chicken.
Cook the crispy chicken (or use leftover chicken). Dredge chicken cutlets or tenders first in egg and then in the seasoned breadcrumb mixture. Pan fry in olive oil in a skillet until golden and cooked through.
Assemble wraps. Divide the lettuce between the 4 tortillas. I like to place the filling slightly off center for easier wrapping. On top of the lettuce, add the avocado and chicken. Drizzle Caesar dressing over the filling of each wrap. Sprinkle on the Parmesan. Wrap up tightly.
How to Meal Prep this Recipe
These wraps are best served right after you assemble them. If you’re taking them to work or school, you can assemble in the morning and then keep the wrap chilled until lunchtime.
What you can prep ahead:
- Chicken: Cook the chicken up to 3-4 days ahead and store in an airtight container in the refrigerator.
- Lettuce: Wash and chop the lettuce up to 4 days ahead and store in an airtight container in the refrigerator. Place a clean, dry dish towel or paper towel underneath the lettuce to absorb moisture.
- Caesar Dressing: If you’re making homemade dressing, you can make it ahead and store it in the fridge for up to 4-5 days.
Chicken Caesar Wrap
Ingredients
For the Chicken
- ⅔ cup Italian bread crumbs
- 1 teaspoon garlic powder
- 1 large egg
- 3 tablespoons olive oil
- 1 pound chicken cutlets, or chicken tenders, see note
Remaining Ingredients
- 4 cups chopped romaine lettuce
- ¼ cup Caesar dressing
- 4 large flour tortillas, burrito/wrap size
- 1 avocado, pitted, peeled and sliced
- 2 tablespoons freshly grated or shredded Parmesan cheese
Instructions
Cook the Breaded Chicken
- In a wide, shallow dish (such as a pie plate), stir together the Italian bread crumbs and garlic powder. Crack the egg into a second wide, shallow dish and beat lightly with a fork.
- In a large skillet, heat the olive oil over medium-high heat until hot. Coat both sides of each piece of chicken first with the egg and then with the seasoned bread crumbs; place in the hot skillet.
- Cook for 4-7 minutes per side, or until chicken is cooked through. Chicken is done when the center of each piece registers 165°F on an instant read thermometer. Let cool for 3-5 minutes, then slice chicken into strips against the grain. (If using tenders you don't need to slice them; I like to add 2 whole tenders to each wrap.)
Assemble Wraps
- Divide lettuce between the 4 tortillas, placing it down the tortilla in a line slightly off center (for easier wrapping). On top of the lettuce, add the avocado and chicken. Drizzle 1 tablespoon of Caesar dressing over the filling of each wrap. Sprinkle on the Parmesan. Wrap up tightly, then serve.
Notes
- Chicken cutlets are boneless, skinless chicken breasts that have been sliced in half to make two thin chicken cutlets. Some stores sell chicken cutlets or thin-sliced chicken breasts, or you can slice boneless, skinless chicken breasts horizontally to make them yourself. If the chicken isn’t thin enough after slicing, you can pound it to thin it out further.
- Make Ahead Instructions: (1) Cook the chicken up to 3-4 days ahead and store in an airtight container in the refrigerator. (2) Wash and chop the lettuce up to 4 days ahead and store in an airtight container in the refrigerator. Place a clean, dry dish towel or paper towel underneath the lettuce to absorb moisture. (3) If you’re making homemade dressing, you can make it ahead and store it in the fridge for up to 4-5 days.
