About this recipe

A satisfying, crowd-pleasing wrap packed with juicy seasoned chicken, crisp romaine, shaved Parmesan, crunchy croutons, and creamy Caesar dressing — all tucked into a toasted flour tortilla. This is a reliable weeknight dinner or easy lunch that comes together in under 30 minutes and tastes like your favorite restaurant Caesar salad in handheld form.

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, kosher salt, and black pepper. If the chicken breasts are very thick (more than 1 inch), pound them to an even thickness with a heavy pan or meat mallet. Rub both sides of each breast with olive oil, then coat evenly with the spice mix.

2. 2

   Heat a large skillet over ^[medium-high heat] until hot. Add the chicken breasts and cook undisturbed for 5–6 minutes, until a deep golden-brown crust forms on the bottom. Flip and cook for another 4–6 minutes, until the internal temperature reaches %[165°F] at the thickest part.

3. 3

   Transfer the chicken breasts to a cutting board and let it rest for 5 minutes — this keeps it juicy. Slice against the grain into thin strips or bite-sized pieces.

4. 4

   While the chicken breasts rests, make the dressing. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, Worcestershire sauce, and Dijon mustard until smooth. Stir in the grated Parmesan cheese and black pepper. Taste and add a pinch of kosher salt if needed. The dressing should be creamy, tangy, and well-seasoned.

5. 5

   In a large mixing bowl, combine the chopped romaine lettuce and shaved Parmesan cheese. Drizzle with about half the Caesar dressing and toss to coat. Add more dressing to your preference — you want every leaf lightly coated but not soggy.

6. 6

   Warm the flour tortillas one at a time in the dry skillet over ^[medium heat] for about 20–30 seconds per side, just until pliable and lightly toasted. Keep them wrapped in a clean kitchen towel to stay warm and flexible.

7. 7

   Lay a warm flour tortilla flat on your work surface. Arrange a quarter of the dressed romaine lettuce mixture in the center, leaving a 2-inch border on all sides. Top with a quarter of the sliced chicken breasts, a handful of crushed croutons, and an extra drizzle of dressing if desired.

8. 8

   Fold the sides of the flour tortilla inward, then roll from the bottom up tightly, tucking the filling in as you go. For a sealed, toasty wrap, place it seam-side down back in the warm skillet for 30–60 seconds to seal. Repeat with remaining flour tortillas and filling. Slice each wrap in half on a diagonal and serve immediately.