Print

Grilled Chicken Caesar Salad Wraps

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Grilled Chicken Caesar Salad Wraps are filled with juicy grilled chicken, crisp romaine lettuce, red onions, and a zesty homemade Caesar dressing—all rolled in a whole wheat or spinach wrap for a delicious, portable meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 6 wraps
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • ¼ cup extra-virgin olive oil (for marinade)
  • Juice and zest of 1 lemon
  • 2 teaspoons minced garlic
  • Kosher salt and freshly ground black pepper (to taste)
  • 4 (8-ounce) boneless, skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil (for dressing)
  • 3 tablespoons mayonnaise
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon very finely minced garlic
  • 1 finely minced anchovy filet or ¼ teaspoon anchovy paste (optional)
  • Coarse or kosher salt and freshly ground black pepper (to taste)
  • ½ cup finely grated Parmesan cheese (divided)
  • 2 hearts of romaine, chopped into bite-sized pieces
  • ½ red onion, thinly slivered
  • 6 (9- to 10-inch) whole wheat or spinach wraps

Instructions

  1. In a shallow container, mix olive oil, lemon juice and zest, garlic, salt, and pepper. Add chicken breasts and turn to coat. Marinate in the fridge for 2 to 6 hours if possible.
  2. Prepare Caesar dressing by combining olive oil, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy (if using), salt, and pepper in a container. Shake to mix. Add half of the Parmesan and shake again.
  3. Preheat grill to medium-high. Grill marinated chicken for 5 to 6 minutes per side, until cooked through. Let rest, then cut into bite-sized pieces.
  4. In a large bowl, combine grilled chicken, chopped romaine, and red onion. Add dressing and remaining Parmesan cheese. Toss to coat evenly.
  5. Place a wrap on a flat surface. Add about 1½ cups of the salad mixture in the center. Fold the sides in and roll up tightly. Use a bit of mayo or dressing to seal if desired. Cut in half before serving.

Notes

  • Use grilled tofu or chickpeas for a vegetarian version.
  • Store dressing separately if prepping ahead to avoid soggy wraps.
  • Grilled chicken and dressing can be made ahead for quick assembly.
  • Smearing dressing or mayo along the wrap edge helps seal it.
  • Use gluten-free wraps if needed.

Nutrition

Find it online: https://savorymomskitchen.com/grilled-chicken-caesar-salad-wraps/