Chicken Caesar Wrap
Jake Torres
@jaketorrescooks
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Use the anchovies
Mash the anchovies with the garlic into a paste. This is what makes a Caesar taste like a Caesar — it will not taste fishy, just deeply savoury.
💡Skipping the anchovies is why homemade Caesar dressing usually tastes flat.
Make the dressing
Whisk the anchovy paste with the mayonnaise, lemon juice, Dijon, half the parmesan, and plenty of black pepper.
Cook the chicken
Season and sear the chicken in oil for 6 minutes a side until 165°F internal. Rest 5 minutes before slicing.
Dress the lettuce only
Toss the shredded romaine with the dressing just before assembling. Dressed lettuce goes limp within minutes.
Roll tight
Warm the tortillas briefly, lay the filling slightly below centre, fold in the sides, and roll firmly. Cut on the diagonal.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
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📝 Tips, swaps, and make-ahead notes
For packed lunches, keep the dressing separate and combine at the last minute, or the wrap turns soggy. Rotisserie chicken makes this a five-minute assembly job.
- •Vegetarian: Crispy chickpeas or halloumi in place of the chicken; use a vegetarian Worcestershire and skip the anchovy.
- •Lighter: Swap half the mayonnaise for Greek yoghurt.
- •Salad version: Skip the wrap entirely and serve as a classic Caesar.
Nutrition & Safety
Calories
582kcal
Protein
38g
Carbs
42g
Fat
28g
⚠️ Allergen & Safety Note
This recipe contains gluten, egg, fish, dairy and mustard. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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