Your favorite salad gets a serious makeover in this crunchy, creamy, chompable chicken Caesar wrap. There’s crispy chicken, garlic croutons, and Caesar dressing in every bite!
This chicken Caesar salad wrap is bursting with textures and flavors galore. There’s extra crispy chicken, crunchy croutons, grated Parm, and shredded Romaine lettuce in every single bite, all wrapped up in a soft flour tortilla.
If you’ve seen the epic chicken Caesar wraps from LA’s GGiata Delicatessen floating around the interwebs lately, this is my take on their recipe.
The wraps can be partially prepared in advance and assembled morning-of for an office lunch, picnic at the park, or handheld meal for a day at the beach or lake.
Heidi’s Tips for Recipe Success
- I like a crispy, fried chicken cutlet for more texture in this wrap. Sub with grilled or rotisserie chicken if preferred.
- Keep this recipe as homemade or “shortcut” as you like. I made my favorite Caesar salad dressing and garlic croutons, but you can use store-bought and no one has to know.
- Toss the chicken, lettuce, Parm, and croutons in the dressing and then roll everything up in the tortilla. This will ensure that each nook and cranny of the filling is well coated in the dressing.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Chicken breast — Needs to be sliced thinly and pounded to an even thickness to make it easier to roll up in the tortilla and keep it super juicy.
- Seasonings — The chicken is seasoned simply with a combination of garlic powder, salt, and pepper.
- Cornstarch — Coating the chicken in cornstarch keeps the breading lighter and crispier than if you were to use flour.
- Egg — Helps bind the breadcrumbs to the chicken.
- Italian breadcrumbs — Are pre-seasoned, which saves us from having to measure out more spices.
- Oil — Use a neutral flavored oil with a high smoke point, such as peanut or canola.
- Lettuce — I prefer using Romaine for its superior crunch.
- Parmesan cheese — Buy a block and grate it yourself using a box grater or vegetable peeler.
- Caesar dressing — Make it from scratch with my favorite recipe or use store-bought, your choice.
- Pepperoncini — The secret ingredient that takes these Caesar wraps from ‘good’ to ‘great.’ Pepperoncini aren’t spicy, but rather tangy and flavor-packed.
- Croutons — I made the garlicky croutons from scratch and chopped up the bread into smaller cubes for easier wrap-stuffing.
- Flour tortillas — I like to warm the tortillas in a hot skillet to make them more pliable and easier to wrap.
How to Make a Chicken Caesar Wrap
- Prep and season the chicken. The chicken breast gets sliced in half to create two thinner scallops, then pounded until it’s about ¼ inch thick for a more tender and juicy bite. Season with garlic powder, salt, and pepper before you …
- Bread the chicken. Dredge the chicken first in the cornstarch, then the beaten egg, and finally the breadcrumbs. Place the breaded chicken on a wire rack until you’re ready to start frying to prevent the breading from becoming gummy.
- Fry the chicken until crispy. Heat the oil until it reaches 350ºF, or until a few breadcrumbs dropped into the oil start sizzling immediately. The chicken cutlets will need to fry for about 4 to 5 minutes, or until golden brown on both sides.
Heidi’s Tip: Working ahead? Pop the breaded chicken into the fridge for up to 3 hours until you’re ready to fry and assemble the wraps.
- Toss together the Caesar salad filling. Slice the crispy chicken, then add to a large bowl with the salad fixings. Toss everything to coat in the Caesar dressing.
- Wrap it up. Warming the tortillas in a skillet make them easier to fill and roll. Fold up the edges before rolling the tortilla to seal in the chicken Caesar filling.
FAQs
You could also try baking the chicken cutlets, like I do in my Parmesan Crusted Chicken recipe. They’ll need to bake for 17 to 20 minutes at 400ºF.
You can prep and store all of the ingredients separately, then assemble the wraps when you’re ready to eat. The chicken will lose much of its crispiness as it sits in the fridge, but a quick reheat in a lightly oiled skillet can help revive some of that crunch.
Feel free to load up these homemade chicken Caesar wraps with sliced tomato, crumbled bacon, creamy avocado, you name it.
Storage Tips
Once assembled, the wraps are best enjoyed within a couple hours (so if you’re making this for lunch, prep the wraps the same morning you’ll be eating them). Otherwise the dressing will last up to 1 week, the chicken up to 5 days, and the croutons up to 2 weeks if stored separately.
What to Serve With a Caesar Wrap
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Chicken Caesar Wrap Recipe
Make each element of these chicken Caesar wraps from scratch, or use a few store-bought shortcuts to save time. Either way, you’re in a for a delicious lunch or dinner!
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Servings 2
Ingredients
- 1 boneless, skinless chicken breast
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup cornstarch
- 1 egg, lightly beaten
- ½ cup seasoned Italian breadcrumbs
- 4 cups chopped romaine lettuce
- ¼ cup grated Parmesan cheese
- ⅓ cup Caesar dressing
- ¼ cup coarsely chopped pepperoncini
- ⅓ cup garlic croutons
- 2 extra-large flour tortillas
Instructions
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Use a thin, sharp knife to slice the chicken breast in half, from tip to tail, to make two thinner scallops. One at a time, place a scallop between two pieces of plastic wrap and pound to ¼” thickness. Repeat with the other scallop. Season both sides of the cutlets with the garlic powder, kosher salt, and freshly ground black pepper.
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Place the cornstarch, egg, and panko bread crumbs in 3 shallow bowls or rimmed dinner plates. Working with one piece of chicken at a time, dredge the cutlets in the cornstarch, tapping off the excess. Dip both sides of the cutlet into the egg, letting the excess drip back into the bowl. Place the chicken breast in the panko crumbs, pressing the crumbs into the breast, then flip and repeat with the other side. Transfer to a baking sheet topped with a wire rack. Repeat with the other piece of chicken. At this point, you could refrigerate the chicken breasts for up to 3 hours or start frying.
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Pour the oil into a large, high-sided skillet over medium and heat to 350°F when tested with a thermometer. The oil is ready when a smidge of flour or a few breadcrumbs sizzle when dropped into the oil. Use tongs to lower the cutlets into the skillet. Do not overcrowd the skillet or the chicken will steam instead of crisp. Cook for 1 ½ minutes then flip the cutlets and cook for another 1 ½ minutes. Flip again and cook for another 30 seconds to 1 minute or until golden brown. Repeat with the other side. Transfer the cutlets to the wire rack-topped baking sheet.
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Cut the chicken into ¾-inch chunks. Add the chopped chicken to a large mixing bowl and toss with the romaine lettuce, Parmesan cheese, Caesar dressing, pepperoncini, and croutons. Add more kosher salt and black pepper to taste.
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Warm both sides of the tortilla in a large skillet or over a gas flame stove. Place the tortilla on a work surface and spoon half of the salad into the bottom half of the tortilla, leaving the edges clean. Fold the left and right edges in towards the center, tuck the side closest to you tightly, and roll the wrap. Repeat with the remaining tortilla and rest of the salad. Cut the wraps in half and serve, or warm the wraps in a skillet over medium on all sides.
More Wrap Recipes to Make
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