Chicken Caesar Wrap
Chicken Caesar wrap rolls pan-grilled chicken breast, romaine lettuce tossed in Caesar dressing, and grated Parmesan cheese inside a flour tortilla. Warming each tortilla in a dry pan for about twenty seconds restores moisture to the surface, making it flexible enough to roll tightly without cracking. The chicken is cooled before slicing so it distributes evenly inside the wrap rather than clumping in one spot. Dressing the romaine at the last moment preserves its crunch - if dressed too early, the leaves wilt and the wrap turns soggy. Parmesan adds an aged-cheese umami that bridges the lean chicken and the creamy dressing. Cutting the wrap in half on a diagonal and presenting it cut-side up shows the layered cross-section clearly.
Adjust Servings
Instructions
- 1
Season chicken with salt, brush with oil, and pan-grill until cooked.
- 2
Let chicken rest briefly, then slice into bite-size pieces.
- 3
Toss romaine with Caesar dressing and parmesan.
- 4
Warm tortillas briefly in a pan to make them pliable.
- 5
Place salad and chicken on tortillas and roll tightly.
- 6
Cut in half and serve with the cut side up.
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Nutrition (per serving)
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