The Chopped Chicken Caesar Salad Wrap is a fresh and tasty meal that brings together crisp romaine lettuce, juicy grilled chicken, crunchy croutons, and a creamy Caesar dressing all rolled up into an easy-to-eat wrap. The combination of flavors and textures makes it a satisfying lunch or light dinner that feels both healthy and filling.
I love making these wraps because they’re quick to put together and perfect for a grab-and-go meal. Using chopped chicken instead of whole slices helps mix the flavors evenly, so every bite has just the right amount of chicken, salad, and dressing. Plus, I like adding a little extra Parmesan cheese inside for that classic Caesar flavor boost.
One of my favorite ways to serve this wrap is with some fresh cherry tomatoes or a handful of crunchy veggie sticks on the side. It’s such a great balance of creamy, crunchy, and savory that everyone in the family usually ends up asking for seconds. These wraps remind me of easy summer picnics and casual lunches with friends—they’re just the perfect all-in-one bite!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts give juicy and tender meat. If you prefer, you can swap with grilled chicken thighs for a richer flavor or use rotisserie chicken for a quicker option.
Romaine lettuce: Romaine is crisp and works well with Caesar dressing. If you can’t find it, iceberg or green leaf lettuce can be used, though they are less sturdy.
Caesar dressing: The creamy dressing ties the wrap together. Store-bought is fine, but homemade adds a fresh taste. For a lighter version, try Greek yogurt mixed with lemon and garlic.
Flour tortillas: Soft tortillas hold everything nicely. You can substitute with whole wheat wraps for more fiber or large lettuce leaves for a low-carb option.
How Do You Keep the Wrap From Getting Soggy?
Keeping your wrap fresh and not soggy can be tricky due to the moist ingredients. Here’s my method:
- Pat dry the lettuce and cucumber after washing to avoid extra moisture.
- Toss the salad ingredients with the dressing just before assembling to keep it crisp.
- Use thicker tortillas or warm the wraps slightly before filling—they fold better and resist sogginess.
- Optionally, add croutons just before serving to keep their crunch.
This approach helps keep every bite crisp and delicious!
Equipment You’ll Need
- Skillet – I use it to cook the chicken evenly and get a nice sear.
- Chef’s knife – Handy for chopping the chicken and veggies quickly.
- Cutting board – Keeps everything organized and safe while preparing ingredients.
- Bowl – For tossing the salad ingredients and dressing together.
- Large spoon or tongs – Easy for mixing the salad and filling the wraps.
- Grill pan or skillet (optional) – For lightly grilling the wraps for extra flavor and warmth.
Flavor Variations & Add-Ins
- Use cooked turkey or shrimp instead of chicken for a different protein experience.
- Add sliced avocado or olives for extra creaminess and flavor.
- Mix in roasted red peppers or sliced mushrooms to boost the veggie variety.
- Sprinkle extra Parmesan, a dash of hot sauce, or a squeeze of lemon for a flavor boost.
Chopped Chicken Caesar Salad Wrap
Ingredients You’ll Need:
For the Wraps:
- 2 large flour tortillas or wraps
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Salad Filling:
- 2 cups chopped Romaine lettuce
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup Caesar dressing (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- Optional: croutons, for extra crunch
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. The chicken cooks quickly in around 10-15 minutes, and assembling the wraps only takes a few minutes more. You can enjoy it fresh and warm right away or prepare it for a quick meal later!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side, or until it’s cooked through and no longer pink inside. Remove from heat and let it rest for 5 minutes.
2. Prepare the Salad Filling:
Chop the rested chicken into bite-sized pieces. In a large bowl, mix together the chopped Romaine lettuce, halved cherry tomatoes, diced cucumber, and chicken. Add the Caesar dressing and grated Parmesan cheese, tossing everything gently to coat evenly.
3. Assemble and Grill the Wraps:
Lay your flour tortillas flat. Divide the salad mixture evenly down the center of each tortilla. If you’d like, sprinkle some croutons on top for crunch. Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling.
For a warm wrap with grill marks, place each wrap seam-side down on a preheated grill pan or skillet. Grill for 2-3 minutes per side until lightly toasted. Slice the wraps in half and serve immediately.
Can I Use Frozen Chicken for This Wrap?
Yes! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps with better browning in the skillet.
Can I Make These Wraps Ahead of Time?
You can prepare the chicken and salad ingredients in advance and store them separately in the fridge for up to 2 days. Assemble the wraps right before eating to keep the tortillas from getting soggy.
How Should I Store Leftovers?
Wrap any leftover fully assembled wraps tightly in plastic wrap or foil and keep them refrigerated. Eat within 24 hours for best texture. Reheat briefly on a skillet or microwave if you prefer them warm.
What Can I Substitute for Caesar Dressing?
If you don’t have Caesar dressing, try ranch or a simple mixture of mayonnaise, lemon juice, garlic, and Parmesan cheese. Greek yogurt mixed with a little Dijon mustard also makes a tasty, lighter alternative.
