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This Chicken Caesar Salad Wrap is one of those meals that always comes to the rescue when time is short but you want something hearty flavorful and satisfying. Tender chicken crispy bacon fresh lettuce and creamy dressing all tucked into a soft tortilla make for a lunch or dinner that feels both classic and fun. My family has loved having these on busy weeknights and sometimes I make a few ahead for easy lunches on the go.
I first started making this wrap with leftover rotisserie chicken during a crazy week and now we look forward to it as a lunchtime treat after soccer practice or as a quick-fix dinner.
Ingredients
- Chicken breast: brings lean protein and juicy bites go for organic or air-chilled if possible
- Kosher salt and cracked black pepper: to season the chicken choose freshly cracked pepper for the brightest flavor
- Olive oil: for cooking and for a light crisp when toasting pick a fruity one for added flavor
- Large burrito-size tortilla: holds everything together without breaking select a fresh soft tortilla and warm it for best results
- Iceberg lettuce: classic for crunch but use romaine for sturdier texture look for the crispest head you can find
- Bacon: adds smoky crispness pick thick-cut for more chew or thin for extra crunch
- Store-bought Caesar dressing: brings the creamy tang choose one with whole ingredients or make your own if you like
- Fresh Parmesan cheese: for rich nutty flavor and extra creaminess grate it just before using for best melt and taste
Step-by-Step Instructions
- Prepare the Bacon:
- Cook bacon in a skillet with a little oil over medium-high heat until it reaches your preferred crispness. Remove and let cool before chopping into bite-sized pieces so the fat solidifies and pieces stay separate.
- Cook the Chicken:
- Season the chicken breast with salt and pepper on both sides. Sear it in an oven-safe skillet with olive oil over medium-high heat about four minutes per side until golden. Finish in the oven at four hundred degrees until the center reaches one hundred sixty-five degrees about nine to twelve minutes. Rest briefly so juices redistribute then slice into thin strips.
- Chop the Salad:
- Wash dry and chop iceberg lettuce into small pieces. On a large cutting board pile up the lettuce sliced chicken bacon dressing and grated Parmesan. Use a big knife to chop and mix everything until the dressing is evenly distributed and the pieces are small enough to stay put in the wrap.
- Assemble the Wrap:
- Lay a large soft tortilla flat on a clean surface. Pile the salad mixture in the middle leaving room to fold in the sides. Fold the sides over then roll firmly from the bottom up to create a tidy wrap.
- Toast the Wrap Optional:
- Preheat a skillet with a touch of olive oil or a quick spray. Place the wrap seam side down pressing gently with a spatula cook a minute or two on each side until the tortilla is golden and a little crisp.
- Serve and Enjoy:
- Transfer the wrap to a board slice in half for easier handling and dig in while everything is still fresh and crisp.
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My favorite part is always the way the Parmesan mixes with the warm chicken—it gets a little melty and extra delicious. Making this wrap always reminds me of long summer nights when we’d eat dinner on the back patio everyone with their own wrap filled just the way they like it.
Storage Tips
Store finished wraps tightly wrapped in plastic or in an airtight container for up to one day in the fridge. If meal-prepping for several days keep the salad mixture dressing and tortilla separate then assemble and toast fresh to keep the wrap from getting soggy. Heat a cold wrap in a skillet for a couple minutes each side if you want to bring back a little crispness.
Ingredient Substitutions
Use shredded rotisserie chicken to save even more time. If avoiding pork turkey bacon or even crispy chickpeas make a good swap. Gluten free tortillas work great for those avoiding wheat and you can skip Parmesan or use dairy free Parmesan for a dairy free version. Romaine lettuce adds extra crunch if you are out of iceberg.
Serving Suggestions
Pair your wrap with baked sweet potato fries or a simple fruit salad for a light meal. For something heartier add a bowl of tomato soup or roasted vegetables. If serving as party food slice into bite-sized pinwheels and arrange on a platter with extra Caesar for dipping.
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Cultural and Historical Context
Chicken Caesar salad delivers classic American bistro flavor in a modern wrap form making it portable and less messy. The original Caesar salad comes from Tijuana Mexico in the 1920s but turning it into a wrap is a tasty evolution that speaks to our love of convenient hand-held meals like burritos and sandwiches. This wrap is a favorite for school lunches picnics and meal prep throughout the year.
Frequently Asked Questions About Recipes
- → What can I use instead of chicken?
Try grilled shrimp, turkey, or tofu for a tasty variation with similar flavor and protein.
- → How do I keep the wrap from getting soggy?
Assemble just before serving and store dressing on the side if preparing ahead. Use fresh lettuce for crunch.
- → Can I make this meal gluten-free?
Yes, simply use a gluten-free tortilla to suit dietary needs.
- → What’s the best way to reheat a wrap?
Reheat gently in a skillet for a crisp tortilla, or use an oven wrapped in foil. Avoid microwaving toasted wraps to keep the texture.
- → How can I add more flavor or crunch?
Try adding croutons to the filling or a pinch of red pepper flakes for added heat and texture.
- → Is bacon necessary?
Bacon adds smoky flavor and texture but can be omitted or swapped for turkey bacon for a lighter wrap.