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Crispy Grilled Chicken Caesar Wrap Recipe with Easy Anchovy-Free Dressing

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A quick and easy wrap featuring tender, crispy grilled chicken, fresh romaine, and a creamy anchovy-free Caesar dressing, perfect for a satisfying lunch or portable meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 4 large flour tortillas or whole wheat wraps
  • 2 cups romaine lettuce, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 large tomato, sliced (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp Worcestershire sauce (or vegetarian alternative)
  • Salt and black pepper, to taste
  • 2–3 tbsp water or milk (to thin dressing)

Instructions

  1. Pat the chicken breasts dry and slice into thin strips about 1/2 inch thick. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Let marinate for 10 minutes.
  2. In a medium bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Season with salt and pepper. Add water or milk one tablespoon at a time to reach desired consistency.
  3. Heat grill pan over medium-high heat for 3-5 minutes. Grill chicken strips 3-4 minutes per side until golden and cooked through (165°F internal temperature). Remove and let rest.
  4. Chop romaine lettuce and slice tomato. Grate Parmesan if needed.
  5. Lay tortillas flat and spread 2 tablespoons of dressing on each, leaving about an inch from edges. Layer romaine, grilled chicken, tomato slices, and sprinkle with Parmesan. Add extra dressing if desired.
  6. Fold sides inward and roll tightly from one end to the other to form wraps. Slice diagonally if desired.
  7. Serve immediately while warm. Store wrapped tightly in foil or plastic wrap for up to 24 hours.

Notes

Pat chicken dry before seasoning to ensure crispiness. Let chicken rest after grilling to keep moist. Thin dressing with water for lighter finish. Warm tortillas before wrapping to prevent tearing. For gluten-free, use corn or rice tortillas or large lettuce leaves. Dressing can be made up to 3 days ahead and stored refrigerated.

Nutrition

Keywords: grilled chicken wrap, Caesar wrap, anchovy-free dressing, quick lunch, easy wrap recipe, healthy chicken wrap

Find it online: https://ovenmila.com/crispy-grilled-chicken-caesar-wrap-recipe-with-easy-anchovy-free-dressing/