This Chicken Caesar Salad Wrap is my go to when I want a lunch that feels indulgent but travels well. I first created this combination one busy week when I had leftover roasted chicken and a craving for the bold salty tang of classic Caesar. Wrapping the salad into a flatbread turned that indulgence into something portable and tidy, perfect for packing in a work bag or enjoying on the sofa with a good book. The texture contrasts are what make this special the warm, tender chicken against crisp romaine and the soft chew of the flatbread, finished with silky shavings of parmesan. It tastes bright, savory, and satisfying without weighing you down.

I use this version when I want to control ingredients and avoid store bought dressings heavy on sugar and preservatives. The homemade dressing is simple to whisk together in under five minutes and the anchovy fillets melt into the dressing to give that unmistakable umami backbone. I often make a double batch of filling and store it in the fridge for quick make ahead lunches through the week. Friends who try it always ask for the recipe and say they prefer the wrap version because everything stays perfectly composed and easy to eat. This is a staple that will slot into your weekly plan effortlessly.

Ingredients

• Chicken: 1 large chicken breast cooked and shredded, about 8 ounces. Leftover roasted chicken works best for texture and flavor. If cooking fresh, bake at 400 F for about 20 minutes until internal temperature reaches 165 F.
• Romaine lettuce: 2/3 cup chopped romaine per two wraps. Look for crisp, bright green outer leaves and avoid wilted edges for the best crunch.
• Parmesan: Freshly shaved parmesan cheese, about 1/4 cup. A good Parmigiano Reggiano brand adds salty depth that pre grated powders cannot match.
• Wraps: 2 flatbreads or large flour tortillas. Choose a soft, pliable flatbread to avoid tearing when rolling.
• Cherry tomatoes: Halved, about 1/2 cup total. They add sweetness, moisture and a color pop to each bite.
• Caesar dressing: 2 garlic cloves minced, 4 anchovy fillets finely chopped, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1/3 cup mayonnaise, and salt and pepper to taste. These ingredients blend into a rich, balanced dressing with bright acidity and umami.

Instructions

Make the dressing: In a small mixing bowl, mash the minced garlic and chopped anchovy fillets together with the side of a spoon until fairly smooth. Whisk in 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard and 1/3 cup mayonnaise until creamy. Season with a pinch of salt and several grinds of black pepper and taste for balance. The anchovies should not taste fishy they should melt into the dressing and provide savory depth. If the dressing is too thick, loosen with 1 teaspoon of water at a time. Combine chicken and dressing: Place the shredded chicken in a medium bowl and drizzle in enough dressing to coat but not drown the meat about 3 to 4 tablespoons. Toss gently with a fork to distribute dressing evenly. Taste and adjust with a little more lemon or salt if needed. This step ensures every bite is flavorful and the chicken stays moist. Prep the wraps: Heat the flatbreads or tortillas briefly for about 10 seconds in the microwave to make them more pliable. Alternatively warm them in a dry skillet over medium low heat for 15 to 20 seconds per side if you prefer a lightly toasted wrapper. Warming prevents tearing when you roll the wrap. Assemble: Lay each warmed wrap flat and add a centered layer of 1/3 cup chopped romaine. Spoon half of the dressed chicken on top, then scatter halved cherry tomatoes and 2 to 3 tablespoons of shaved parmesan per wrap. Keep the filling tight in the center to make rolling easier. Roll and serve: Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly until sealed. Cut each wrap in half on a diagonal and serve immediately. If packing for later, wrap tightly in foil or cling wrap and keep chilled until ready to eat. Optional cook chicken: If you do not have leftover chicken, roast boneless breasts at 400 F for about 20 minutes until the thickest part reaches 165 F, then rest 5 minutes and shred. Alternatively grill or broil for additional smoky flavor.

Storage Tips

Store the dressed chicken filling separately from the greens if you plan to keep components for more than a few hours. Refrigerate in an airtight container for up to three days. If you assemble the wrap ahead of time wrap it tightly in foil and place in the fridge the same day you plan to eat it. For freezing do not freeze assembled wraps instead freeze the cooked shredded chicken in a labeled freezer safe bag for up to three months. To reheat thaw overnight in the refrigerator and refresh with a squeeze of lemon before assembling.

Ingredient Substitutions

If you do not eat anchovy, substitute 1/2 teaspoon of fish sauce or a teaspoon of soy sauce for the umami note though the flavor will differ slightly. For dairy free versions swap the parmesan for a sprinkle of toasted sunflower seeds and use a dairy free mayonnaise. To make the dressing lighter use plain Greek yogurt in place of half the mayonnaise which keeps creaminess while reducing fat. For a lower sodium option use low sodium Worcestershire sauce and decrease added salt.

Serving Suggestions

Serve with a side of crisp vegetable sticks such as cucumber and carrot or a small portion of roasted sweet potato fries. Garnish with extra shaved parmesan and a lemon wedge for those who like a brighter finish. These are ideal for casual lunches, office meals or trimmed down to fit a bento style packed lunch. Pair with iced tea or a sparkling water with citrus slices for a refreshing combination.

Cultural Background

The Caesar flavor profile traces back to an Italian immigrant chef working in Mexico in the early twentieth century who created an improvised salad dressing that combined lemon, anchovy and raw egg yolk. Over time that dressing became iconic and has been adapted into countless variations. Wrapping a classic salad into a flatbread is a modern convenience adaptation favored in casual American eating where portability and speed are valued for work day lunches and picnics.

Seasonal Adaptations

In spring and summer add fresh herb sprigs such as chopped basil or tarragon for brightness. In autumn swap cherry tomatoes for roasted sweet peppers or thinly sliced roasted apples for a sweeter counterpoint. For winter consider adding warm roasted beets or shredded kale massaged with a touch of olive oil to stand up to the dressing while adding seasonal nutrition.

Meal Prep Tips

Make a double batch of dressed shredded chicken and store in the refrigerator in a shallow airtight container so it chills quickly. Portion into two cup containers for ready to assemble lunches. Keep pre washed lettuce in a paper towel lined container to maintain crispness and shave parmesan in advance into a small jar. In the morning assemble and wrap for a grab and go meal that will stay neat until lunchtime.

This Chicken Caesar Salad Wrap is one of those simple modern favorites that fits into busy lives without sacrificing flavor. It is easy to customize, quick to prepare and reliably satisfying which is why it has a permanent place in my weekly rotation. Try it once and it will likely become one of your go to lunches too.