These Grilled Chicken Caesar Salad Wraps are a delicious meal that is perfect for lunch or dinner and easy to make ahead!
We’ve been eating these wraps all week for lunch and can’t get enough! Even Warren loves them just scroll down for proof. They are simple enough to prep ahead of time and then just assemble and eat!
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Grilled Chicken Caesar Salad Wraps
I’ve been perfecting my Caesar Salad Dressing recipe over the past few months and now that I’ve got it just right I want to put it on everything. I love a quick lunch and I’ve been trying to get more protein, so these wraps are perfect. I always find myself needing a carb at lunch or else I get hangry in the afternoon. If you’re wanting to minimize carbs or gluten, you can sub out the wraps and just do salad or a lettuce wrap. Or of course whatever version of wrap you like!
Tips for Grilling Chicken:
My favorite way to grill chicken is to pound out it really thin, about 1/2in thick. To give it a little extra seasoning and keep the mess to a minimum, I toss the chicken into a large freezer bag with a little salt, pepper and olive oil. Then I pound it out with a meat mallet while it’s still in the bag so that chicken juice doesn’t get everywhere. Be sure to use the smooth side of the mallet as to not tear the plastic. Pounding the chicken evens out the thickness and not only helps it to cook evenly but also much more quickly!
Tips for Meal Prep:
If making ahead, be sure to store the lettuce, dressing and chicken separately so that everything stays fresh longer. You even do this in divide containers and then assemble before eating.
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Grilled Chicken Caesar Salad Wraps
Ingredients
- 1 lb chicken breast grilled and thinly sliced
- 4 cups romaine torn
- 1/2 cup Caesar Salad Dressing
- 4 pita wraps
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- Begin by seasoning the chicken breasts with salt, pepper and olive oil in a plastic zip top bag. Then use a meat mallet to pound each out about 1/2 inch thick. Grill for about 5-6 minutes per side until it reaches an internal temperature of 165F. Let rest 5 min then thinly slice.
- In a large mixing bowl, combine torn romaine lettuce with sliced chicken and Caesar salad dressing. Toss until even coated.
- Warm naan wraps slightly on the stove top or microwave until just slightly warm but not hot. Then fill with chicken caesar salad and enjoy!
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