Grilled Chicken Caesar Wrap Recipe

Name: Grilled Chicken Caesar Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves (about 8-ounces each); 1/4 cup extra-virgin olive oil; Zest of 1 lemon (about 1 teaspoon); 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 cloves garlic, minced or grated; Kosher salt and freshly ground black pepper; 1 cup low-fat sour cream; 2 tablespoons grated Parmesan; 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 anchovy, smeared with a fork to a paste; 1/2 clove garlic, minced or grated; Kosher salt and freshly ground black pepper; 1/2 pint cherry tomatoes, quartered; 1 heart romaine lettuce, chopped into bite-size pieces; Parmesan Croutons, recipe follows; Four 12-inch sundried tomato tortillas, toasted with a little oil; 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups); 2 tablespoons grated Parmesan; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

Servings: persons

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

1
For the chicken: Place the chicken in a shallow dish just large enough to hold them.
2
Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined.
3
Pour the oil mixture over the chicken and toss to coat.
4
Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
5
Preheat a grill pan or an outdoor grill to medium-high heat.
6
Remove the chicken from the oil mixture and pat dry.
7
Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side.
8
Transfer the chicken to a plate to cool slightly.
9
Thinly slice the chicken against the grain and set aside.
10
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
11
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl.
12
Toss to coat evenly.
13
Fill each tortilla with the chicken mixture.
14
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper.
15
Drizzle with the oil and mix well.
16
Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (about 8-ounces each), 1/4 cup extra-virgin olive oil, Zest of 1 lemon (about 1 teaspoon), 1/4 cup freshly squeezed lemon juice (about 2 lemons), and more.

Yes, Grilled Chicken Caesar Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Caesar Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions