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The chicken is marinated in a garlicky lemony Caesar marinade, and then grilled up, sliced and rolled up with a crunchy Caesar salad in a wrap. This is such a satisfying lunch, perfect for packing up for a day at the beach, a picnic, or even the office.
And the chicken is frankly just lovely on its own. It can be made ahead of time, and leftovers can be tossed into salads, whether they be green salads, grain salads, or pasta salads. Make a double batch of it if you’re looking for some nice flavorful grilled chicken to have around.
Chicken Caesar Salad is one of the world’s greatest lunches, but it isn’t the prettiest thing to eat with your hands while on the go. (At least that what I’ve been told). That’s why some exceedingly smart person thought to put it into a wrap. My family is in universal accord that this is an excellent sandwich, so now instead of picking them up at Le Something or Other, I figured out how to make them at home.
Ingredients
For the Grilled Chicken:
- Extra virgin olive oil
- Lemon – you want to use both the juice and the zest
- Minced garlic
- Chicken – for the easiest preparation use boneless, skinless chicken breasts
For the Caesar Dressing:
The dressing is thick, but it can certainly be used in a regular salad, providing you toss it vigorously with the lettuce. The reason thick dressings get gloppy (and people use too much) is because we don’t take enough time to toss the lettuce and vegetables enough so the dressing coats everything evenly.
- Extra virgin olive oil
- Mayonnaise – adds some creaminess and emulsification to the dressing
- Lemon juice – more bright citrusy-ness
- Dijon mustard – a generous amount provides zing lift to this dressing
- Worcestershire sauce – this is my go-to ingredient for Caesar dressing, as it provides so much umami flavor
- Minced garlic – a bit more garlic here
- Anchovy – this is optional, but I highly recommend including it. You can use 1 finely minced anchovy filet or ¼ teaspoon anchovy paste. Only skip the anchovy if you don’t have it, please! It really put the “Caesar” in Caesar salad.
- Parmesan cheese – if you can grate fresh, please do – use some in the dressing, and some for sprinkling in at the end.
- Romaine – chop into bite-sized pieces so it stays put in the wrap
- Red onion – thinly slivered
- Whole wheat or spinach wraps – or use whatever type of wrap appeals to you!
Grilled Chicken Caesar Salad Wraps are such a satisfying lunch, and very easy to make at home!
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How to Make a Wrap
- To fill and roll a wrap, first pile some of the filling in the middle of a wrap (in this case the chicken Caesar salad). Leave empty space at the top and bottom of wrap so the filling won’t pop out when your roll it up.
- Fold in the “ends” over the filling, then roll it up. Smear a tiny bit of mayo or leftover dressing on the edge of the wrap to help it seal nicely.
- Cut it in half. On the diagonal. Prettier. If the ends start to pop out, which they tend to do, tuck them back in.
How to Make Grilled Chicken Caesar Salad Wraps
- Make the marinade: Combine the olive oil, lemon juice and zest, garlic, and salt and pepper. Add the chicken and turn to coat. If you have the time, marinate the chicken in the fridge for 2 to 6 hours before grilling.
- Make the Caesar dressing: Combine the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt and pepper. Add half the Parmesan and combine.
- Grill the chicken: Grill the chicken over medium-high heat per side, until cooked through, with nice grill marks on each side. Cut into small bite-sized pieces.
- Make the wraps: Combine the chicken, romaine, and red onion with the dressing. Add the remaining Parmesan and toss again. Fill each wrap with about 1½ cups of the salad, tuck in the ends, and roll closed (see above for more detailed instructions.
Tips
- If you don’t have time to let the chicken marinate, don’t worry about it—the Caesar dressing is plenty flavorful.
- To that end, if you were really pinched for time you could just brush the chicken with olive oil, give it a sprinkle of salt and pepper and grill it without the lemony marinade.
- Also, if grilling is not an option, you could bake it or saute it, or sear it up on a grill pan. I’m a big fan of the shortcut. Whatever gets you lunch or dinner on the table is very fair game.
Make Ahead and Storage
The Caesar dressing can be made ahead and hang out in the fridge for up to 5 days. The grilled chicken can be refrigerated up to 3 days before cubing and toss with the salad. The wraps are best eaten shortly after making or they will get soggy.
What to Serve with Chicken Caesar Salad Wraps
Other Sandwich Recipes:
- Jalapeno Popper Grilled Cheese
- Chicken Sausage and Sautéed Greens Sub
- Sausage, Onions and Pepper Sub Sandwich
- Prosciutto and Pork Banh Mi
- The Ultimate BLT Grilled Cheese
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Grilled Chicken Caesar Salad Wraps
Equipment
Ingredients
For the Grilled Chicken:
- ¼ cup extra virgin olive oil
- Juice and zest of 1 lemon
- 2 teaspoons minced garlic
- Kosher salt and freshly ground pepper to taste
- 4 8-ounce boneless, skinless chicken breasts
For the Caesar Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 tablespoon plus 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon very finely minced garlic
- 1 finely minced anchovy filet or ¼ teaspoon anchovy paste, optional
- Coarse or kosher salt and freshly ground pepper to taste
- ½ cup finely grated Parmesan cheese divided
- 2 hearts of romaine chopped into bite-sized pieces
- ½ red onion thinly slivered
- 6 9 to 10-inch whole wheat or spinach wraps
Instructions
- In a shallow container, combine the olive oil, lemon juice and zest, garlic, and salt and pepper. Add the chicken and turn to coat. If you have the time, marinate the chicken in the fridge for 2 to 6 hours before grilling – no worries if not.
- Make the Caesar dressing: In a container with a lid, add the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt and pepper. Cover tightly and shake to combine well. Add half the Parmesan and shake again to combine.
- Preheat the grill to medium high. Grill the chicken for 5 to 6 minutes per side, until cooked through, with nice grill marks on each side. Let the chicken cool slightly, then cut into small bite-sized pieces.
- In a large bowl combine the chicken, romaine, and red onion with the dressing. Add the remaining Parmesan and toss again. Fill each wrap with about 1½ cups of the salad (see above!), tuck in the ends, and roll closed.
Notes
- The Caesar dressing can be made ahead and stored in the fridge for up to 5 days.
- The chicken can be cooked and kept in a container in the fridge for 3 to 4 days.
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Wrap Making Tips:
- To fill and roll a wrap, first pile some of the filling in the middle of a wrap (in this case the chicken Caesar salad). Leave empty space at the top and bottom of wrap so the filling won’t pop out when your roll it up.
- Fold in the “ends” over the filling, then roll it up. Smear a tiny bit of mayo or leftover dressing on the edge of the wrap to help it seal nicely.
- Cut it in half. On the diagonal. Prettier. If the ends start to pop out, which they tend to do, tuck them back in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
