These high protein chicken Caesar wraps have juicy grilled chicken, crisp romaine and parmesan in a creamy Greek yogurt Caesar dressing, all rolled up in a high protein tortilla.

Each wrap has about 55 grams of protein.

They take 25 minutes, pack well for lunch, and taste like a Caesar salad you can eat with one hand. If you love this, you’ll also want to try our avocado chicken salad wrap.

The homemade dressing is what makes these. Greek yogurt, parmesan, lemon, Dijon and garlic come together in 2 minutes, and it has a fraction of the fat of bottled Caesar.

Make a double batch and use the rest on salads all week.

Ingredients You’ll Need

High protein or low carb tortillas add about 12g of protein each, but any large burrito-size tortilla works.

Romaine hearts stay the crunchiest. Anchovy paste is traditional in Caesar dressing but optional here.

Ingredients

1.5 lb boneless skinless chicken breast
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
4 large high protein tortillas
2 romaine hearts, chopped
1/4 cup shaved or grated parmesan, plus more for the wraps
For the dressing: 1/2 cup plain Greek yogurt
1/4 cup grated parmesan
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated
1/2 tsp anchovy paste (optional)
1 to 2 tbsp water, to thin

Step-by-Step Guide

Pounding the chicken to an even thickness is the step that keeps it juicy. It’s quick, and it means the thin end doesn’t dry out while the thick end cooks.

Directions

Place the chicken between two sheets of plastic wrap and pound it to an even 3/4-inch thickness.
Rub with the oil, garlic powder, Italian seasoning, salt and pepper.
Heat a grill pan or large skillet over medium-high heat.
Cook the chicken for 5 to 6 minutes per side, until it reaches 165°F.
Let it rest for 5 minutes, then slice thin.
Resting matters. If you slice it right away, the juices end up on the cutting board.
While the chicken cooks, whisk the Greek yogurt, parmesan, lemon juice, Dijon, garlic and anchovy paste.
Add water a tablespoon at a time until it’s thick but pourable.
Taste and add salt, pepper or more lemon.
Toss the chopped romaine and parmesan with about two-thirds of the dressing.
Warm the tortillas in a dry skillet or the microwave for 10 to 15 seconds so they don’t crack when you fold them.
Lay a tortilla flat, add a quarter of the Caesar salad down the center and top with a quarter of the sliced chicken.
Drizzle with a little more dressing.
Fold in the sides, then roll tightly from the bottom.
Toast the wraps seam-side down in the skillet for 1 to 2 minutes per side if you want a crispy outside.
Cut in half and serve.

What to Serve With Chicken Caesar Wraps

Pair them with cut fruit, cucumber slices or a cup of tomato soup for a full lunch. For dinner, a side of roasted sweet potato wedges or a simple bean salad makes it more filling.

Easy Variations

Swap the chicken for grilled shrimp or salmon. Add turkey bacon and cherry tomatoes for a Caesar club wrap, or add sliced avocado for extra creaminess. For a spicy version, stir a little sriracha into the dressing.

Important Recipe Notes

Pound the chicken evenly. An even thickness cooks evenly and stays juicy. A rolling pin or heavy pan works if you don’t have a mallet.
Use a thermometer. Pull the chicken at 165°F. It’s the easiest way to avoid dry chicken.
Warm the tortillas. Cold tortillas tear. A few seconds of heat makes them easy to roll.
For meal prep, keep the dressing separate. Store chicken, chopped romaine and dressing separately and roll the wraps the morning you eat them so they don’t get soggy.
Shortcut chicken. Use 4 cups of sliced rotisserie chicken or pre-grilled chicken strips to make these in 10 minutes.

Add crunch. Crushed croutons or a few roasted chickpeas inside the wrap give you that Caesar crunch.
Make it low carb. Use low carb tortillas or wrap everything in large romaine or collard leaves.
Storage. Cooked chicken and dressing each keep 4 days in the fridge. Assembled wraps are best eaten within a day.

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