Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps made with crispy chicken strips, romaine, Caesar dressing, and Parmesan—great for lunch, dinner, or a crowd-pleasing party snack.

Course Lunch, Main Course

Cuisine American

Keyword lettuce wrap

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 506kcal

Author Elizabeth Rodriguez

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

Chicken strips: You can use chicken tenders for convenience, but they tend to be more expensive. For a budget-friendly option, slice boneless, skinless chicken breasts into strips. Butterfly the breast first, then cut into even pieces lengthwise.

Shortcut option: Use frozen chicken tenders or strips and cook according to package directions.

Wrap size: Use large (9–10 inch) wraps or flour tortillas for easy rolling and plenty of filling.

Discard leftover milk and flour after dredging.

Nutrition