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Chicken Caesar Wrap

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Chicken Caesar Wrap 


  • 4 Boneless, skinless chicken breast halves (about 8 oz each)
  • 1/4 cup extra-virgin olive oil
  • zest of 1 lemon (about a teaspoon)
  • 2 garlic cloves, minced or grated
  • kosher salt and ground pepper


  • 1 garlic clove, minced is about 1/2 teaspoon
  • 3 tablespoon Cian’s Mustard (your choice, we use hot)
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Worcestershire sauce
  • 2 tablespoons parmesan cheese
  • 2 tablespoons greek yogurt
  • 1/4 cup olive oil
  • dash salt and pepper

Sandwich Build:

  • 1/2 pint cherry tomatoes, quartered
  • 1 heart romaine lettuce, chopped into bite size pieces
  • Parmesan croutons, recipe below
  • Four – 12 inch tortillas

Parmesan Croutons:

  • 1/2 french baguette (day-old), crust removed and cut into 1/2 inch cubes (about 4 cups)
  • 2 tablespoons parmesan cheese
  • kosher salt and fresh ground pepper
  • 2 tablespoon olive oil


Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.


Mix the ingredients is a medium sized bowl.

Parmesan Croutons:

Preheat the oven to 375F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.


Place the sliced chicken, 1/2 cup of dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.