These chicken Caesar salad wraps are a fresh and flavorful way to change up your dinner routine. Crispy chicken, crunchy romaine, Parmesan cheese, Caesar dressing, and croutons all wrapped up in a soft tortilla—it’s a handheld take on the classic chicken Caesar. They make a great lunch, easy weeknight dinner, or a crowd-pleasing appetizer for parties and game day.
Recipe tips and notes
🍗 Chicken options – You can use chicken tenders, but they tend to be more expensive. Slicing boneless, skinless chicken breasts into strips is an affordable alternative. To make strips, butterfly each breast and cut through completely to create two pieces. Then cut each piece lengthwise to form strips.
⏲️ Shortcut tip – For a time-saver, use frozen breaded chicken strips and prepare them according to the package instructions.
🛢️ Frying oil – Use a neutral oil with a high smoke point such as canola, avocado, or peanut oil for shallow frying. You’ll need approximately ¾ to 1 cup of oil to cover the bottom of a large skillet.
🌾 Flour usage – You want to work with more flour than you’ll actually use to make dredging easier. Although the recipe calls for 1 cup, you’ll likely use only ½ to ⅔ cup. Discard any leftovers.
🏡 Homemade option – If you prefer to make your own dressing, try our Homemade Caesar Dressing recipe.
🌯 Wrap assembly – Wraps are best served immediately after assembling to keep the lettuce crisp and the chicken coating crunchy.
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📖 Recipe
Chicken Caesar Salad Wraps
Ingredients
- 2 large Chicken Breasts (about 1½ lb.) boneless, skinless, cut into strips
- 2 teaspoons Salt divided (plus a pinch or two for cooked strips, optional)
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper or to taste
- 1 cup All-Purpose Flour
- ½ cup Milk
- 1 cup Oil (for shallow frying) Use a neutral oil with a high smoke point, like canola, avocado, or vegetable oil.
- 12–16 ounces Romaine Lettuce chopped
- 8-10 tablespoons Caesar Dressing plus extra for serving, optional
- 2–3 tablespoons Parmesan Cheese shredded or grated
- ½–¾ cup Croutons
- 6–8 Large Wraps (9–10 inch wraps or flour tortillas)
Instructions
Prepare and Fry the Chicken Strips:
- In a small bowl, mix the salt, garlic powder, onion powder, and black pepper.
- Season the chicken strips with half the seasoning mix.
- Add the flour to a large plate. Mix the remaining seasoning mix into the flour. Add the milk to a medium bowl.
- Dip each strip in seasoned flour, then in the milk, then back in the flour. Shake off excess and place on parchment-lined plate.
- Heat about ¼ inch of oil in a large skillet over medium-high.
- When hot, fry chicken in batches, 3 minutes per side or until golden brown and cooked through (165°F internal temp).
- Transfer to a rack-lined baking sheet and keep warm in a low oven. Repeat with remaining chicken.
Make the Caesar Salad:
- In a large bowl, toss romaine with Caesar dressing. Add enough dressing to coat lightly without making soggy.
- Add Parmesan and croutons, toss again.
Assemble the Wraps:
- Lay each wrap flat. Add Caesar salad and top with chopped chicken.
- Fold in the sides, then roll up tightly burrito-style. Cut in half and serve immediately.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Katie Wasylak
Made your Stove top Pot Roast tonight. It was great!
Your Garden Pasta is next for me to try, and I love the way you fully explain Caesar Salad Wrap , including to save money by using chicken breasts instead of tenders.
Your recipes are easy to prepare yet very delicious.
Thanks for the inspiration.
Katie W.
Elizabeth
Hi Katie,
Thank you for your kind comment. I'm glad you enjoyed the pot roast and hope you enjoy the rest. Let me know, and thank you for stopping by!