Ingredients
Equipment
Method
- If using chicken breasts, you can pound them to an even thickness for quicker and more uniform cooking. Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, garlic powder, salt, and black pepper.1 pound boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Rub this mixture all over the chicken pieces, ensuring they are well-coated.1 pound boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Heat a skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken.1 pound boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5-10 minutes. This resting period is crucial for juicy chicken, as it allows the juices to redistribute throughout the meat.1 pound boneless, skinless chicken breasts or thighs
- After resting, thinly slice the chicken or chop it into bite-sized pieces, depending on your preference.1 pound boneless, skinless chicken breasts or thighs
- Warm your tortillas slightly. You can do this by briefly heating them in a dry skillet, in the microwave for a few seconds, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This makes them more pliable and less likely to tear when filling.4 large flour tortillas or whole wheat tortillas
- Lay a warmed tortilla flat on a clean surface.4 large flour tortillas or whole wheat tortillas
- Spread a generous spoonful of Caesar dressing evenly over the center of the tortilla, leaving a small border around the edges.1/2 cup creamy Caesar dressing
- Layer the chopped romaine lettuce on top of the dressing.2 cups chopped romaine lettuce
- Arrange the sliced or chopped cooked chicken over the lettuce.1 pound boneless, skinless chicken breasts or thighs
- Sprinkle the grated Parmesan cheese over the chicken and lettuce.1/4 cup grated Parmesan cheese, 2 cups chopped romaine lettuce, 1 pound boneless, skinless chicken breasts or thighs
- If you're adding any optional ingredients like cherry tomatoes, halved, or thinly sliced red onion, now is the time to add them.
- To fold the wrap, fold the bottom edge up tightly over the filling. Then, fold in the sides and roll the wrap up snugly from the bottom. Aim for a tight roll to keep everything contained.
- If you prefer your wraps slightly toasted or to help seal them, you can place them seam-down in a lightly oiled skillet over medium heat for a minute or two per side until golden brown and the tortilla is slightly crispy.4 large flour tortillas or whole wheat tortillas, 2 tablespoons olive oil
Notes
Store leftovers separately. Assembled wraps are best fresh. Reheat components individually for best results. Cooked chicken can be frozen for 2-3 months.