Chicken Caesar Wraps

Staff Writer
Chicken Caesar Wraps
Chicken caesar wraps

Molly Aronica

Chicken caesar wraps

It's easy enough to pick up a chicken Caesar wrap at any local deli or sandwich shop, but making your own at home has a number of definite advantages. First of all, doing it yourself means you can adjust the amount of dressing to your taste preferences — no need to worry about grabbing a soggy wrap. Additionally, since Caesar dressing traditonally includes anchovies, making homemade dressing allows you to add as much or little as you'd like. Another pro that comes with making these wraps at home is that you can add as many toppings as your heart desires (without having to pay a dollar extra for chopped avocado or tomatoes). 

See all sandwich recipes.

Click here to see 9 Quick and Easy Wrap Recipes.

Ready in
1 h
4
Servings
1266
Calories Per Serving
Deliver Ingredients
Makes
4-6 wraps

Ingredients

For the chicken

  • 1/2 Cup olive oil
  • 2 Tablespoons white balsamic vinegar
  • Juice of half lemon
  • 1 Teaspoon honey
  • 1 Teaspoon kosher salt
  • 1 Teaspoon crushed red pepper flakes
  • 1 Pound boneless, skinless chicken tenders

For the dressing

  • 1 Tablespoon cider vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons mayonnaise
  • 2 cloves garlic, minced
  • Juice of half lemon
  • 1/2 Teaspoon anchovy paste
  • 1/2 Cup extra-virgin olive oil
  • Kosher salt and black pepper, to taste

For the wraps

  • 1 head romaine lettuce, cored and chopped roughly
  • 1/2 Cup freshly grated Parmesan
  • 1/2 Cup croutons
  • 1 large tomato, chopped
  • 1 avocado, peeled, pitted and cubed
  • 4-6 large wraps or flour tortillas

Directions

For the chicken

Whisk together the first 6 ingredients (from the olive oil to the pepper flakes) in a mixing bowl, toss the tenders in the marinade to coat, then transfer to an airtight container and refrigerate for at least 2 hours. 

About an hour before you're ready to assemble the wraps, heat a grill pan over medium-high heat, then grill the chicken tenders until they are fully cooked, about 6-8 minutes on each side. Remove the chicken from the pan and transfer to the refrigerator to cool. 

For the dressing

Whisk together the first 6 ingredients in a large mixing bowl until fully combined; then, in a slow, steady stream add the olive oil while whisking vigorously to form the dressing. Season with salt and pepper, to taste. 

For the wraps

Add the lettuce, Parmesan, croutons, tomato, avocado, and chicken to the large mixing bowl with the dressing and toss to fully coat. Add the filling to the wraps or tortillas, roll them up, and serve immediately. 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
95g
100%
Sugar
9g
N/A
Saturated Fat
17g
83%
Cholesterol
59mg
20%
Protein
32g
65%
Carbs
75g
25%
Vitamin A
741µg
82%
Vitamin B12
0.5µg
8%
Vitamin B6
0.4mg
20.3%
Vitamin C
26mg
43%
Vitamin D
0.3µg
0.1%
Vitamin E
10mg
51%
Vitamin K
230µg
100%
Calcium
399mg
40%
Fiber
12g
46%
Folate (food)
292µg
N/A
Folate equivalent (total)
428µg
100%
Folic acid
81µg
N/A
Iron
7mg
37%
Magnesium
99mg
25%
Monounsaturated
57g
N/A
Niacin (B3)
12mg
59%
Phosphorus
603mg
86%
Polyunsaturated
16g
N/A
Potassium
1161mg
33%
Riboflavin (B2)
0.4mg
26.4%
Sodium
1424mg
59%
Sugars, added
1g
N/A
Thiamin (B1)
0.8mg
54.6%
Zinc
3mg
17%