Grilled Chicken Caesar Wrap

About this recipe

The grilled chicken Caesar wrap is lunch that travels well—oregano-rubbed chicken breast, crisp romaine, and a sharper-than-restaurant caesar dressing rolled tight in a whole-wheat tortilla. The trick to a wrap that doesn't go soggy is to keep the dressing light and the lettuce dry, and to toast the rolled wrap seam-side down so it seals and crisps slightly. We grill the chicken hard for char rather than poaching it pale, and slice it on the bias so every bite carries some of that charred surface. The chicken must be butterflied—a breast split lengthwise so it's thin and even—then rubbed with oregano, garlic powder, salt, pepper, and olive oil. Grill on a hot flat pan 4 minutes per side until the thickest part reaches 74°C. The char matters here; you want dark char marks on both sides, not pale and uniform. Rest 5 minutes before slicing on the bias, which gives you longer pieces that distribute better through the roll. The dressing is a lighter caesar: Greek yogurt replaces some of the mayo, so the whole thing is less heavy than restaurant versions. Beat yogurt, light mayo, Dijon, Worcestershire (or a pinch of soy plus vinegar as a substitute), grated garlic, lemon juice, and parmesan into a sharp, creamy dressing. Toss the lettuce with the dressing just before rolling so it stays crisp. Assemble by warming a tortilla, piling the lettuce in the lower third, adding sliced chicken and optional croutons, then rolling tightly and slicing on the diagonal. If you want to seal it, toast the roll seam-side down on a dry pan 1 minute per side so the tortilla seals and crisps slightly. Wrap in parchment to keep it tidy. Grilled chicken Caesar wraps are meal-prep friendly and keep refrigerated for 1 day. They travel well and make excellent lunch.