Grilled Chicken Caesar Wrap

About This Recipe

The Grilled Chicken Caesar Wrap takes the iconic flavors of the classic Caesar salad — creamy, garlicky dressing, crisp romaine, salty parmesan — and transforms them into a satisfying, portable meal that works for a quick weekday lunch as well as a relaxed weekend dinner. This is without doubt one of the most popular recipes on our entire site, and once you make it, you will understand why.

The secret lies in three things: properly marinating the chicken, using a genuinely good Caesar dressing (homemade is best, but a quality store-bought version works), and taking the time to lightly toast the tortilla before rolling. Each of these steps takes only a few extra minutes but elevates the final result dramatically.

The Marinade — Why It Matters

Many recipes skip the marinade entirely. This is a mistake. A good marinade flavors the meat all the way through and helps keep the chicken moist on the grill. Our marinade is built on olive oil, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and black pepper. Let the chicken sit for a minimum of 15 minutes — 30 minutes is ideal. If you have time, marinate overnight in the fridge for the most flavourful result.

Grilling the Perfect Chicken

Heat your grill pan or outdoor grill to medium-high heat. Place the marinated chicken on the hot grill and resist the urge to move it for at least 4 minutes. You want those grill marks, and moving the chicken too early tears the surface. Flip once, cook for a further 3 to 4 minutes. The internal temperature should reach 75°C (165°F). Remove from the grill and let the chicken rest for 5 full minutes before slicing. Resting allows the juices to redistribute — slice too early and those juices run out onto the board.

The Caesar Dressing

A great Caesar dressing is creamy, tangy, garlicky, and has a slight anchovy-driven savouriness. To make it from scratch: 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove (grated), 1 teaspoon Worcestershire sauce, 2 anchovy fillets mashed to a paste (trust us — you taste depth, not fish), 2 tablespoons grated Parmesan, salt and pepper. Whisk until smooth. Keeps in the fridge for up to 5 days.

Assembling the Wrap

Warm your large flour tortilla (25–30cm) in a dry pan for 30 seconds per side or directly over a gas flame until lightly charred. Spread 2 generous tablespoons of Caesar dressing across the center. Layer crisp chopped romaine, sliced grilled chicken, shaved Parmesan curls, and black pepper. Add halved cherry tomatoes or crispy bacon if desired.

To roll: fold in the two side edges first, then fold up the bottom edge over the filling, tucking it under as you roll forward. Roll firmly. Slice diagonally in half and serve immediately.

Variations Worth Trying

• Shrimp Caesar Wrap: Replace the chicken with large grilled shrimp. Season with garlic, paprika, and lemon. Cooks in just 2 minutes per side.
• Salmon Caesar Wrap: Pan-seared salmon fillet broken into large flakes. Rich and extraordinary with the Caesar dressing.
• Vegetarian Version: Replace chicken with sliced grilled halloumi or crispy roasted chickpeas.
• Keto-Friendly: Swap the flour tortilla for two large iceberg lettuce leaves layered together.