This Chicken Caesar Salad Wrap is my go to when I need a quick, satisfying lunch that does not skimp on flavor. I first put these together on a busy week when I had leftover chicken and a craving for something bright and crunchy. The creamy garlicky dressing, the salty bite from anchovy and parmesan, the crisp romaine, and the warm pliable wrap came together so well that it immediately became a favorite for lunches and light dinners. I love that it feels indulgent yet keeps portion and prep in check.

I discovered the combination while trimming down my usual Caesar bowl into something more portable. Instead of wrestling with a fork and a salad bowl on a subway or at my desk, I wrapped all the elements in flatbread and found the textures and flavors translated perfectly. The shredded chicken soaks slightly into the dressing, the tomatoes offer pops of acidity, and the shavings of parmesan provide the savory finish. Because it uses pantry staples and leftover cooked chicken, this is a practical solution for busy days and a reliable option for packed lunches.

Ingredients

• Cooked chicken breast: Use one large cooked breast shredded or chopped about 1 to 1 1/2 cups. Leftover roasted or grilled chicken works beautifully and keeps the wrap juicy without extra fat.
• Romaine lettuce: About 2/3 cup chopped. Choose firm, bright leaves or romaine hearts for extra crunch that stands up to the dressing.
• Parmesan cheese: Freshly shaved parmesan adds a salty, nutty finish. Look for Parmigiano Reggiano wedges at the store and shave thin slices with a vegetable peeler for best texture.
• Flatbread or large flour tortillas: Two wraps roughly 8 to 10 inches across. Use soft flatbreads for extra foldability or large tortillas if you prefer a classic burrito style wrap.
• Cherry tomatoes: A handful halved, for bright acidity and color. Choose ripe tomatoes for the best flavor contrast.
• Caesar dressing: In a small bowl whisk together 2 garlic cloves minced, 4 anchovy fillets finely chopped, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1/3 cup mayonnaise, and salt and pepper to taste. This homemade dressing is sharper and fresher than bottled alternatives and clings nicely to the shredded chicken.

Instructions

Make the dressing: In a small bowl mash the garlic and anchovies with the back of a spoon until a paste forms, then whisk in lemon juice, Worcestershire sauce, Dijon mustard, and mayonnaise. Taste and adjust with salt and pepper. Let the dressing rest for a few minutes to allow flavors to meld; this step softens the raw garlic and integrates the anchovy flavor. Coat the chicken: Place the shredded or chopped cooked chicken into a medium bowl and pour in enough dressing to generously coat the pieces, about three to four tablespoons depending on preference. Stir gently until each piece is lightly coated. The fat in the mayonnaise carries the flavors and helps the dressing adhere; it also slightly moistens the chicken so the wrap is not dry. Warm the wraps: Heat each flatbread or tortilla for about 10 seconds in the microwave or briefly in a dry skillet. Warming makes them pliable and reduces cracking when you fold. Avoid overheating which can make them chewy or overly soft. Assemble the wraps: Lay each warmed wrap flat and place a layer of chopped romaine in the center. Top with the dressed chicken, halved cherry tomatoes, and several shaves of parmesan. Keep the filling slightly narrower than the length of the wrap so it folds cleanly without spilling. Roll and serve: Fold the bottom edge up over the filling, fold the sides in, and roll tightly into a cylinder. Use a sharp knife to cut in half on a slight diagonal and serve immediately. If packing for later, wrap tightly in foil or plastic wrap and refrigerate. For best texture assemble close to serving time to keep the lettuce crisp.

Storage Tips

Store the dressed chicken in a sealed container in the refrigerator for up to three days. Keep shreded lettuce separate and combine only at assembly time to maintain crunch. If packing for lunch, assemble the wrap and wrap tightly in foil and refrigerate; eat within eight hours for best texture. If you prefer a crisper experience, pack the dressing and chicken together but add lettuce at the last minute and wrap in parchment to reduce moisture contact. Reheat prepped chicken gently in the microwave for 20 to 30 seconds if you prefer a warm filling.

Ingredient Substitutions

For a lighter binder, substitute plain Greek yogurt for the mayonnaise using the same volume; the result will be tangier and lower in fat. To make this vegetarian, omit anchovies and replace chicken with roasted chickpeas or marinated seitan; add a teaspoon of soy sauce to the dressing for umami. For a gluten free option choose certified gluten free wraps. If you want more texture, add thinly sliced radishes or cucumber for crunch. Swap parmesan for pecorino for a sharper salty note.

Serving Suggestions

Serve the wraps with a crisp side like baked sweet potato chips, a cup of tomato soup for cooler days, or a simple fruit salad for a bright contrast. For presentation slice each wrap on the diagonal and stand halves up on small plates with extra shaved parmesan and a lemon wedge for guests to squeeze. These are excellent for casual gatherings, picnic boxes, or a quick weekday dinner. Add a drizzle of extra dressing on the plate for those who like a saucier bite.

Cultural Background

The Caesar concept traces back to the classic salad credited to an Italian American restaurateur in the 1920s, featuring romaine, parmesan, and a bold garlicky dressing. Wrapping a Caesar fills the need for portability and borrows the assembly approach used in global flatbread traditions. This portable version preserves the essential flavors of the original while adapting the format for modern lifestyles where meals are often eaten away from the table.

Seasonal Adaptations

In spring and summer, swap cherry tomatoes for sun ripened heirloom tomatoes and add fresh basil for herbaceous brightness. In autumn use roasted grape tomatoes and add roasted butternut squash cubes for a warmer mouthfeel. In winter consider adding toasted pumpkin seeds for crunch and serving the wrap with a side of warm roasted vegetables. Adjust dressing acidity with extra lemon in summer to keep the wrap tasting fresh.

Meal Prep Tips

Make the dressing and shredded chicken up to three days ahead and store in separate airtight containers. Keep the lettuce washed, dried, and refrigerated in a salad spinner or paper towel lined container to retain crispness. For weekly lunches portion out the chicken into two containers and assemble wraps the morning you plan to eat them. Use foil or beeswax wrap to keep sandwiches intact and avoid soggy bread by layering lettuce closest to the wrap and chicken on top.

These wraps are a simple bridge between comfort and convenience. They are forgiving to assemble, quick to adapt, and reliably satisfying. I hope you find them as useful on hectic weekdays as I do and that they become a staple for your lunch rotation.