Ingredients
For the Chicken
- 2 lb boneless chicken breast, cut into cubes
- Salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
For the Caesar Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 1 tablespoon olive oil
- ⅔ cup Parmesan cheese, grated
- 2–3 tablespoons water, to thin if needed
For the Caesar Salad Mix
- 4 cups lettuce, finely chopped and dried
- ½ cup Parmesan cheese, grated
- ½ cup croutons
- ½ cup Caesar dressing
To Assemble
- 4 large tortilla wraps
- 4 tablespoons oil, for toasting
Instructions
- Prepare the Chicken: In a large bowl, season chicken cubes with salt, black pepper, smoked paprika, and garlic powder. Drizzle 2 tablespoons olive oil over the chicken and toss well to coat evenly.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and extra crispy on the outside. Remove from heat and set aside.
- Make the Caesar Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, lemon juice, grated garlic, olive oil, and Parmesan cheese. Add 2-3 tablespoons of water if needed to reach desired consistency. Adjust seasoning to taste.
- Prepare the Caesar Salad Mix: In a large bowl, combine finely chopped lettuce, ½ cup grated Parmesan cheese, croutons, and ½ cup of the prepared Caesar dressing. Toss gently to incorporate all ingredients.
- Toast the Wraps: Heat a skillet or griddle over medium heat. Brush each tortilla wrap with 1 tablespoon of oil on both sides. Toast each wrap for 1-2 minutes per side until golden brown and slightly crispy. Remove from heat.
- Assemble the Wraps: Lay a toasted tortilla flat. Spoon a generous portion of the Caesar salad mix onto the center, followed by the crispy chicken cubes. Fold the sides in and roll tightly to form a wrap.
- Serve: Slice the wrap in half if desired and serve immediately while warm and crunchy.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- You can substitute chicken breast with chicken thighs for a juicier wrap.
- If you prefer a lighter dressing, use low-fat mayonnaise or Greek yogurt as a base.
- Wraps can be prepped in advance and toasted right before serving.
- Use gluten-free tortillas to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Wraps & Sandwiches
- Method: Stovetop
- Cuisine: American
