Chicken Caesar Wrap with Fresh Parmesan Cheese

The other time drain is cooking the bacon properly. (Again, see substitutions for shortcuts.) The bacon needs to be crispy for this wrap. You will be breaking it into pieces for the chicken mixture.
Once the chicken breast has cooled down enough to handle, chop it into bite-sized pieces. I used three whole chicken breasts and had enough to make lunches for two days! That’s a fair bit. A single breast would likely yield enough for you for a couple of days if you’re single.

Put the chicken breast and broken bacon into a bowl. You will then measure into that the croutons. It’s not overly critical what crouton you use, so if you prefer garlic over the plain, go ahead, be a rebel, and use them.

From there, you will add the Caesar salad dressing. Now you must pick a good one. Some are too thin and won’t really be as good. On the other hand, a nice creamy thick dressing will cling to the ingredients and coat them in the delicious Caesar dressing flavor.

You will now build the wrap. Wash and dry a whole romaine leaf for each wrap being prepared. Lay the dry romaine leaf down the center of the wrap leaving an inch or so near one edge. You will then add the chicken mixture on top of the romaine. Don’t worry if it looks like that won’t sit still. It will pack together just the same. Now you will take the fresh parmesan brick and rough grate some cheese on top.

To wrap your sandwich, you start by folding the edge over the romaine that wasn’t covered. Remember that one-inch section at the bottom of the romaine? That’s the bit I am referring to. Keep your hand on that as you bring one of the other sides over the top. You will want to sweep all the ingredients into that wrap flap. Now use your hands to squish the mixture into a round log. You will still only have one side of the wrap actually wrapped with the end tucked in. Pull the other side of the wrap-up over once you’ve squeezed it enough that it seems firm. You may have one or two bits fall out the top, but that’s okay.

Ready to eat! I am! Yummy!

If you’re making this for lunch, pick it up gently and lay it on plastic wrap. If you are using Rubbermaids for your lunches, add a toothpick to keep the sides of the wrap in place for transportation.

Substitutions for the sandwich wrap

• Instead of taking all that time to cook chicken breast at home, you can use prepackaged chicken breast strips in the deli section of your grocery store. Alternatively, you can buy and cut up a rotisserie chicken for these.
• If you don’t want to buy a brick of parmesan cheese, you can use the can powdered version. Some Caesar dressings like Renee’s already have a lot of parm, so you can even get away without adding extra.
• You can also add other veggies if you like; red bell pepper, summer squash, onion, and tomato are all tasty additions.

Expert Tips For Wrapping & Making

1. If the steps outlined above aren’t easy to follow, you can do it this way. Lay the lettuce out on the wrap directly in the center, leaving one or two inches on either end. Put the chicken mixture on top, followed by the grated cheese. This time you will be bringing both short ends in toward the center. Then wrap one of the large sides over the center. Squeeze into a log shape and then get the last flap of wrap over the whole thing. Wrap tightly. It should be completely sealed. You can now slice the chicken Caesar wrap through the center into two halves. Easy to pack and sometimes a little neater than the first method mentioned above.
2. If, when you are making it, you find that you have too hard of a time sealing the wrap, it’s likely due to overfilling. It only takes a little to fill a large tortilla wrap.

Chicken Caesar Wrap with Fresh Parmesan Cheese

Amber Bondar

This chicken Caesar wrap is packed full of fresh homecooked chicken, crispy bacon, creamy Caesar salad dressing, crunchy croutons, and salty freshly grated parmesan cheese. It's an easy lunch wrap that you will love making and your family will love seeing for their lunches.

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Course lunch

Cuisine American, Canadian

Servings 5

Equipment

• 2 frying pans
• 1 mixing bowl
• 1 knife
• 1 spoon

Ingredients

  

1x2x3x

• 3 Whole, boneless, skinless chicken breasts
• 6 Strips cooked bacon
• ½ Bag Croutons
• 6 Large Tortilla Wraps
• 6 Romaine Leaves Washed and dried
• Parmesan Cheese Grated fresh
• Olive Oil
• Caesar Salad Dressing

Instructions

 

Cooking the chicken breast

• In a fry pan add a bit of olive oil and heat to medium hi.
• Add your chicken breast and cook all the way through rotating in the pan often.
• Remove from heat and let cool completely.

Cooking the bacon

• Heat your frying pan to hi.
• Add the bacon and cook it flipping only as needed.
• If you drain the grease from the pan as it cooks you will cook it faster and crisper.
• Remove cooked bacon from heat and let cool thoroughly before breaking into pieces.

The Chicken Caesar Mixture

• Cut up the cooked chicken breast into bite sized pieces and add to mixing bowl.
• Add in the cooked, broken bacon pieces.
• Add in the croutons and then add enough salad dressing to heavily coat everything. Not so much as to have it dripping.

Assembling the Wrap

• Lay a tortilla wrap down and place a piece of washed and dried romaine down the center leaving one to two inches of the wrap edge.
• Add a few spoonfuls of the chicken mixture on top of the romaine.
• Grate the parmesan cheese over the whole chicken mixture.
• Fold up the bottom edge over the end of the romaine.
• Keep your one hand on the bottom flap.
• With your other hand bring one of the large wrap flaps inward and over top of the chicken mixture.
• Using both hands now squeeze the chicken mixture in the wrap until it forms log shape.
• Lastly bring the opposing side up and over the top.
• Affix with toothpick if packing in a rubbermaid or wrap in plastic wrap.

Keyword bacon fat, Chicken, easy meal ideas, hand held, lunch, wraps

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