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Why I Love This California Chicken Caesar Wrap
A wrap is a way to transform a meal that’s normally relegated to a fork and spoon into a handheld meal. For instance, a California chicken Caesar salad is a perfect meal. It’s full of crunchy greens with a sharp dressing, topping with marinated chicken, Parmesan cheese, bacon, and avocado. But a salad has to be eaten with a fork.
In contrast, a wrap allows all of these good things to be bundled together, creating a more kid-friendly weeknight meal.
The important step for this recipe is the homemade dressing. A good Caesar dressing has a decent amount of acidity that’s balanced with deep umami. This is achieved through the use of anchovies. And while they may be on most peoples’ “eww” list, anchovies are not optional. They provide that essential iconic flavor that’s necessary to make this a true Caesar wrap.
California Chicken Caesar Wrap Ingredients
- Olive oil – The base of the dressing. Since the dressing acts as both a marinade for the chicken and a dressing for the wrap, I chose an extra virgin olive oil for the most flavor.
- Garlic – More forward when it comes to a Caesar dressing. This higher amount of garlic ensures the sharp garlic flavor will be strong but not overpowering.
- Lemon juice – Adds a bright acidic note to the dressing and cuts through the rich olive oil and flavor from the anchovies.
- Anchovies – Small, oily fish packed in oil. They’re very flavorful, and while opening the jar and taking a big whiff may seem too strong, when they’re incorporated into a dressing, the depth of flavor is perfect.
- Worcestershire sauce – Adds intensity to the dressing and rounds out all the flavors. A little bit is all that’s needed.
- Dijon mustard – Provides some flavor but will also emulsify and bind the dressing. Traditionally, a Caesar dressing uses an egg yolk. But here, the mustard works just as well.
- Chicken breasts – Marinated and then seared to give them a deep golden crust. Instead of cooking fully on the stovetop, they’re finished roasting in the oven. This saves a few minutes of prep time, and that means everything when it comes to weeknight meals. When possible and for the most nutrition, look for organic, pasture-raised chicken. For an easier make-ahead option, I love to have my lemon herb baked chicken breast on hand in the fridge, which is similar to the chicken in this recipe.
- Romaine lettuce – Key ingredient in a good Caesar salad, and is just as needed in this wrap recipe. The romaine is sturdy and always has a great crunch.
- Extra-large flour tortilla shells – Allow all of the ingredients to be easily contained. Do not try to overfill the wrap. The sides are much easier to fold with fewer fillings.
The full amount of each ingredient can be found in the recipe card below.
Follow These Tips
Serving & Storage
To serve – Serve wraps fresh, right after assembling, so the tortillas stay crisp and the lettuce stays crunchy. Cut in half if serving for lunch or on a platter.
To store – Best eaten fresh. If needed, store wrapped tightly in the fridge for up to a day. Alternatively, store the ingredients
More Weeknight Recipes
- Grilled chicken gyros
- Chicken burrito bowls
- Honey mustard chicken with lentils
- Skillet kielbasa and sauerkraut
- Butter chicken
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California Chicken Caesar Wraps
Ingredients
For the dressing
- 1 tbsp Dijon mustard
- 4 anchovies minced
- 3 cloves garlic minced
- 1 ½ tsp Worcestershire sauce
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ cup fresh lemon juice
- ½ cup olive oil
For the wraps
- 1 lb boneless, skinless chicken breast (about 2 large breasts)
- 2 oz Parmesan cheese grated
- 4 large flour tortillas
- romaine lettuce as desired
- 4 slices cooked bacon crumbled
- red onion sliced thinly, as desired
- avocado sliced, as desired
Instructions
- Prepare the marinade: In a small bowl or salad dressing shaker, combine the Dijon mustard, anchovies, garlic, Worcestershire sauce, salt, black pepper, lemon juice, and olive oil. Whisk or shake to combine.1 tbsp Dijon mustard, 4 anchovies, 3 cloves garlic, 1 ½ tsp Worcestershire sauce, ½ tsp kosher salt, 1 tsp freshly ground black pepper, ¼ cup fresh lemon juice, ½ cup olive oil
- Marinate the chicken: In a bowl, pour half of the prepared dressing over the chicken breasts. Rub the dressing around to evenly coat. Wrap tightly and refrigerate to marinate for 30 minutes or up to 8 hours. Reserve the other half of the dressing for later.1 lb boneless, skinless chicken breast (about 2 large breasts)
- Preheat the oven to 375°F. Prepare a parchment-lined baking sheet.
- Roast the chicken: Remove the chicken from the marinade and transfer the chicken to the prepared baking sheet. Roast the chicken until the meat registers 160°F. Once roasted, remove from the oven and set aside to rest for 10 minutes, where the carryover cooking will bring the temperature to 165°F. Then, slice into thin strips.
- Prepare the wraps: Add the Parmesan cheese to the remaining dressing and whisk to combine. Lay out a tortilla shell and add romaine lettuce. Drizzle with dressing and add slices of chicken, crumbled bacon, red onion, and avocado. Wrap tightly and serve.2 oz Parmesan cheese, 4 large flour tortillas, romaine lettuce, 4 slices cooked bacon, red onion, avocado
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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