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Chicken Caesar Wrap

Chicken Caesar Salad Wrap

No silverware needed for this chicken Caesar salad.
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For the Seasoned Chicken:

  • 1 boneless skinless chicken breast
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 3 dashes salt

For the Caesar Salad:

  • 4 cups chopped romaine lettuce (chop in medium size pieces)
  • 2 tablespoons sliced black olives
  • 2 tablespoons chopped pepperoncini
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons prepared Caesar dressing for the salad

For the Chicken Caesar Wrap:

  • chopped Caesar Salad
  • Cooked seasoned chicken sliced widthwise
  • 2 tablespoons prepared Caesar dressing
  • 2 extra large flour tortillas


For the Seasoned Chicken:

  • Preheat the oven to 375 degrees F. 
  • In a shallow dish or bowl, add the chicken breast and cover both sides with olive oil. 
  • To the chicken breast, add pepper, oregano, and salt to both sides. 
  • Transfer the chicken breast to a shallow casserole dish or small cookie sheet.
  • In a preheated oven, bake the chicken breast (uncovered) until it's thoroughly cooked (about 30 minutes). 
  • Let cool for 10 minutes.  
  • Once cooled, cut the chicken widthwise in ½ inch thick slices. Set aside for a moment. 

For the Caesar Salad:

  • While the chicken is cooling, make the Caesar Salad.
  • To a large bowl, add the lettuce, sliced black olives, pepperoncini, and Parmesan cheese. 
  • To the bowl, add 3 tablespoons of Caesar dressing and mix together until the lettuce is lightly coated with the dressing.

For the Chicken Caesar Salad Wrap:

  • In the middle of each tortilla, add Caesar salad.
  • Next, on top of the salad, add sliced chicken.  Drizzle more Caesar dressing on top.   
  • Fold the right and left sides of the tortilla inwards about 2 inches and roll up the tortilla like a burrito. 
  • Cut in half and serve.