Tastenexa
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American
Chicken Caesar Wrap
22 min total10 prep12 cook2 servings480 cal
FlexitarianClassicLow-CarbContains glutenContains dairyContains eggContains fish
Seared chicken breast is sliced and rolled up with crisp romaine, Caesar dressing, and shaved parmesan in a warm flour tortilla. It's a handheld take on the classic salad that's sturdy enough to pack for lunch.
Ingredients
meat
- 300 gchicken breast
pantry
- 1 tbspolive oil
- 0.5 tspgarlic powder
- 0.5 tspsalt
- 0.25 tspblack pepper
produce
- 1 headromaine lettuce
bakery
- 2flour tortillas
dairy
- 3 tbspcaesar dressing
- 30 gparmesan cheese
Steps
- Pat the chicken breast dry and season both sides with salt, black pepper, and garlic powder.
- Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until golden and it reaches an internal temperature of 74°C (165°F).
- Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it thinly against the grain.
- While the chicken rests, chop the romaine lettuce into bite-sized pieces.
- Toss the romaine in a mixing bowl with the Caesar dressing and half of the parmesan cheese until evenly coated.
- Warm the flour tortillas for about 20 seconds per side in a dry skillet or 15 seconds in the microwave to make them pliable.
- Lay each tortilla flat and top with the dressed romaine, sliced chicken, and the remaining parmesan.
- Fold in the sides, then roll the tortilla tightly from the bottom up. Slice each wrap in half on a diagonal.
- Serve right away, or wrap tightly in foil to hold together for later.
Tips
- Let the chicken rest 5 minutes after cooking before slicing — this keeps the juices in the meat instead of on the cutting board.
- Toss the romaine with dressing right before assembling so the wrap doesn't turn soggy while it sits.
- Warming the tortilla for a few seconds makes it more pliable and less likely to crack when rolled.
- Roll tightly and tuck in the sides first, then finish rolling, so the filling stays put when you slice it.
