Go Back
–+ servings

Grilled Chicken Caesar Wraps with California Avocado

These grilled chicken caesar wraps feature juicy grilled chicken, crisp romaine, shaved Parmesan, and creamy dressing, all wrapped in a golden-brown tortilla.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Lunch
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 tbsp California olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups romaine lettuce, chopped
  • 1/3 cup shaved Parmesan cheese
  • 1 cup rustic sourdough croutons lightly crushed
  • 1/2 cup creamy Caesar dressing
  • 4 large soft white flour tortillas burrito size

Method
 

Preparation and Grilling
  1. Pat the chicken breasts dry with paper towels. Season all over with kosher salt and black pepper.
  2. Heat the olive oil in a heavy skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F.
  3. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into thick strips.
  4. In a large bowl, combine the chopped romaine, shaved Parmesan, and lightly crushed croutons. Drizzle with the Caesar dressing and toss well to coat.
  5. Warm the tortillas slightly. Spoon the dressed salad onto the lower-middle of each tortilla. Top with the sliced chicken.
  6. Fold the left and right sides of each tortilla inward, then roll tightly from the bottom up to form a secure wrap.
  7. Place the wraps seam-side down in a dry skillet over medium heat. Toast for 1-2 minutes per side until lightly golden. Cut in half and serve.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 980mgFiber: 3gSugar: 3g

Notes

For extra California flavor, add sliced avocado or a squeeze of Meyer lemon before rolling. Crush the croutons slightly to avoid tearing the tortilla. Thoroughly dry the romaine lettuce so the dressing stays thick. To make ahead, prep the chicken and salad separately, then assemble and toast just before serving. Store leftover wraps in the fridge for up to 2 days; reheat in a skillet to restore crispness. Substitute grilled chicken thighs for a juicier option if desired.

Tried this recipe?

Let us know how it was!