Name: Chicken Caesar Wrap with Lemony Caesar Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups cubed bread (sourdough or ciabatta recommended); 2 teaspoons extra virgin olive oil; 1/2 teaspoon Italian seasoning; 1/4 teaspoon kosher salt; freshly cracked black pepper, to taste; 2 cloves garlic; juice of 1 large lemon; 3 tablespoons plain Greek yogurt; 3 tablespoons finely grated parmesan cheese; 1 tablespoon mayonnaise; 2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon prepared horseradish; 1/3 cup extra virgin olive oil; 1 teaspoon kosher salt; freshly cracked black pepper, to taste; 2 large burrito-sized tortillas; 4 cups chopped romaine lettuce; 1 1/2 cups cooked chicken, chopped into bite-sized pieces (rotisserie or leftover chicken works well); The cooled homemade croutons; 1/4 of a small red onion, very thinly sliced; 2 tablespoons finely grated parmesan cheese

Ingredients

2 cups cubed bread (sourdough or ciabatta recommended)

2 teaspoons extra virgin olive oil

1/2 teaspoon Italian seasoning

1/4 teaspoon kosher salt

Freshly cracked black pepper

2 cloves garlic

Juice of 1 large lemon

3 tablespoons plain Greek yogurt

3 tablespoons finely grated parmesan cheese

1 tablespoon mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon prepared horseradish

1/3 cup extra virgin olive oil

1 teaspoon kosher salt

Plenty of freshly cracked black pepper

2 large burrito-sized tortillas

4 cups chopped romaine lettuce

1 1/2 cups cooked chicken, chopped into bite-size pieces (rotisserie or leftovers work well)

Cooled croutons

1/4 of a small red onion, very thinly sliced

2 tablespoons finely grated parmesan cheese

Instructions

Step 1: Preheat your oven to 375℉ and line a rimmed baking sheet with parchment paper. Spread the cubed bread on the sheet, drizzle with olive oil, then sprinkle Italian seasoning, 1/4 teaspoon kosher salt, garlic powder, and freshly cracked black pepper. Toss well to coat the bread evenly. Bake for 8-10 minutes until the croutons are toasty and golden, then let them cool to crisp up.

Step 2: Make the lemony Caesar dressing by blending garlic, lemon juice, Greek yogurt, parmesan, mayonnaise, Worcestershire sauce, dijon mustard, horseradish, 1/3 cup olive oil, 1 teaspoon kosher salt, and black pepper until smooth. Taste and adjust seasoning if needed.

Step 3: In a large bowl, combine chopped romaine, cooked chicken, cooled croutons, thinly sliced red onion, and parmesan cheese. Add the desired amount of dressing and toss everything to coat evenly.

Step 4: Warm the tortillas briefly, then divide the salad mixture between them. Wrap each tortilla tightly like a burrito, cut in half, and serve with extra dressing on the side for dipping.

Tips & Variations

Use leftover rotisserie chicken or grilled chicken breast for quick prep with great flavor.

For a gluten-free option, substitute in gluten-free bread for the croutons and use gluten-free tortillas.

Add avocado slices or crispy bacon for extra richness and texture.

If you prefer a spicier dressing, add a dash of hot sauce or crushed red pepper flakes while blending.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. The wraps are best eaten fresh to keep the tortillas from getting soggy, but you can store the salad mixture and tortillas separately for up to 1 day. Reheat the tortillas before assembling, then add the salad and dressing.

FAQs

Can I make the dressing ahead of time?

Yes, the lemony Caesar dressing can be made up to 3 days in advance and kept refrigerated in a sealed container. Stir well before using.

What bread works best for the croutons?

Day-old sourdough or ciabatta bread works well for sturdy, crunchy croutons, but any rustic bread will do. Avoid very soft or sweet breads as they won’t crisp up nicely.