Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Wrap:
- 4 large flour tortillas
- 3 cups romaine lettuce, chopped
- 1/2 cup shaved or grated Parmesan cheese
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1 cup croutons, roughly crushed
Optional Add-ins:
- Sliced cherry tomatoes
- Lemon wedges for serving
- Crispy bacon strips
Instructions
- Pound the chicken breasts to an even thickness. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5–6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes, then slice into thin strips.
- In a large bowl, toss the romaine lettuce with Caesar dressing until evenly coated.
- Warm the tortillas in a dry pan or microwave for 20–30 seconds to make them pliable.
- Lay each tortilla flat. Layer with dressed romaine, sliced grilled chicken, Parmesan, and crushed croutons.
- Fold in the sides of the tortilla and roll tightly into a wrap.
- Slice diagonally in half and serve immediately, or wrap in foil for an on-the-go lunch.
Notes
- For a lighter version, use a whole wheat tortilla and low-fat Caesar dressing.
- Marinate the chicken in the fridge for up to 24 hours ahead of time for deeper flavor.
- Add the croutons just before wrapping to keep them crunchy.
- Leftover grilled chicken makes this a 10-minute assembly the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: BBQ/ Grill, Lunch
- Method: Grilling / No-Cook Assembly
- Cuisine: American / Italian-American
- Diet: Non-Vegetarian