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 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 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 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 and , 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 — 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 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.
