I make these high protein chicken caesar wraps almost every week. They’re one of the easiest meals to throw together and they never get old.
The combination of crispy romaine, parmesan, crunchy croutons, and juicy seasoned chicken is honestly hard to beat. All tied together with a good caesar dressing.
What I really like about this recipe is how much protein you get per wrap. It’s a solid, filling meal without being overly heavy.
You only need a handful of ingredients and about 20 minutes. That’s it.
Whether you’re prepping lunches for the week or just need a quick dinner idea, this one’s a winner.
What Makes This Recipe So Good
Packed With Protein – With 1.5 pounds of chicken breast split across four wraps you get a serious protein punch in every bite.
Ready in Under 25 Minutes – From seasoning the chicken to slicing the wraps you can have a full meal on the table really fast.
Perfect for Meal Prep – These wraps hold up great in the fridge so you can make all four on Sunday and grab them for lunch all week.
That Golden Chicken Crust – Searing the seasoned chicken in olive oil creates a crispy golden exterior that elevates a simple wrap to something special.
Ingredients
- 1.5 lb Boneless Skinless Chicken Breast
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 4 large Flour Tortillas
- 3 cups Romaine Lettuce, chopped
- 1/2 cup Shaved Parmesan Cheese
- 1/3 cup Caesar Dressing
- 1/2 cup Croutons, lightly crushed
Directions
Step 1
Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Heat olive oil in a skillet over medium-high heat.
Step 2
Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and a golden crust forms. Let the chicken rest for 5 minutes, then slice into thin strips.
Step 3
In a large bowl, toss the chopped romaine lettuce with Caesar dressing and shaved parmesan cheese until everything is well coated.
Step 4
Lay out the flour tortillas. Divide the dressed romaine among the tortillas, placing it in a line down the center. Top each with sliced chicken and crushed croutons.
Step 5
Fold the bottom edge of each tortilla up over the filling, then fold in both sides and roll tightly into a wrap. Cut each wrap in half on the diagonal and serve.
Pro Tips
Pound the Chicken So It Cooks Evenly
Chicken breasts are usually thick on one end and thin on the other. If you cook them like that, the thin side dries out before the thick side is done.
Before seasoning, put each breast between two sheets of plastic wrap and pound it to an even thickness – about 3/4 inch. This way the whole piece cooks at the same rate and you get juicy chicken all the way through.
It also cuts down the cooking time a bit, so you’re less likely to overcook it.
Let the Chicken Rest Before Slicing
The recipe says to rest for 5 minutes and you really don’t want to skip this. When chicken cooks, the juices get pushed toward the center. If you slice right away, all that moisture runs out onto the cutting board and your chicken ends up dry.
Set a timer for 5 minutes and just leave it alone on the cutting board. When you slice it after resting, the juices stay inside the meat and your wraps will be noticeably more flavorful.
Warm the Tortillas Before Wrapping
Cold flour tortillas straight from the package are stiff and crack when you try to fold them. This makes wrapping a mess and the whole thing falls apart when you cut it in half.
Heat each tortilla in a dry skillet for about 15-20 seconds per side, or wrap the stack in a damp paper towel and microwave for 20-30 seconds. They should be soft and pliable.
This one small step makes rolling so much easier and your wraps will actually hold together.
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Frequently Asked Questions
Can I use an air fryer to cook the chicken instead?
Absolutely. Cook the seasoned chicken breasts in the air fryer at 400 degrees F for about 10 minutes, flipping halfway through, until the internal temperature hits 165 degrees F. You’ll still get a nice golden outside without needing any oil in the basket.
Let the chicken rest for 5 minutes before slicing, just like the recipe says. This helps keep the juices locked in so your wraps don’t end up dry.
High Protein Chicken Caesar Wrap
Ingredients
- 1.5 lb Boneless Skinless Chicken Breast
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 4 large Flour Tortillas
- 3 cups Romaine Lettuce, chopped
- 1/2 cup Shaved Parmesan Cheese
- 1/3 cup Caesar Dressing
- 1/2 cup Croutons, lightly crushed
Instructions
- Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Heat olive oil in a skillet over medium-high heat.
- Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and a golden crust forms. Let the chicken rest for 5 minutes, then slice into thin strips.
- In a large bowl, toss the chopped romaine lettuce with Caesar dressing and shaved parmesan cheese until everything is well coated.
- Lay out the flour tortillas. Divide the dressed romaine among the tortillas, placing it in a line down the center. Top each with sliced chicken and crushed croutons.
- Fold the bottom edge of each tortilla up over the filling, then fold in both sides and roll tightly into a wrap. Cut each wrap in half on the diagonal and serve.