Chicken Caesar Wrap

• Cooked chicken: I used store-bought rotisserie chicken because it gets these wraps on the table fast, but you’ve got options! Use leftover grilled chicken, my easy stovetop chicken breasts or go the crispy chicken Caesar wrap route with my breaded chicken cutlets.
• Romaine lettuce: Cold, crisp and crunchy is the goal! I like to chop it fairly small so you get a little lettuce in every bite, plus the wraps are easier to roll.
• Parmesan cheese: I like shaved Parm here for plenty of salty, nutty flavor.
• Caesar dressing: The star of the show! My creamy Caesar salad dressing takes just 5 minutes to whisk together and can be made up to 5 days in advance, but your favorite store-bought dressing works, too.
• Tortillas: I used 10-inch spinach wraps, but any large, soft flour tortilla works. Whole wheat tortillas are great, too, or go the all-out from-scratch route with my foolproof 30-minute homemade flour tortillas.

Note: The photo below shows all of the individual ingredients you’ll need to make my Caesar dressing, but the recipe itself calls for one prepared batch.

How to Roll a Wrap That Doesn’t Fall Apart

Here’s how I roll them up so all that delicious filling actually stays tucked inside:

Warm your tortillas if needed. If they feel stiff or start cracking when you fold them, warm them in the microwave for 10 to 15 seconds. They’ll be much softer and easier to roll.

Don’t overfill the tortilla. I know it’s tempting to pile it high, but leave a couple of inches around the edges so you have enough tortilla to actually close the wrap.

Keep the filling in the center. Arrange it in a compact line down the middle rather than spreading it all the way to the edges. This makes it much easier to get a tight roll without chicken and lettuce escaping out the sides.

Fold, tuck, then roll. Fold the left and right sides inward, bring the bottom of the tortilla up and over the filling, then gently tuck it underneath as you roll forward. Keep a little tension on the tortilla as you roll so everything stays snug inside, then place the finished wrap seam-side down to help keep it closed.

Want extra crunch? Add a handful of my homemade croutons and toss them into the filling. Halved cherry tomatoes or sliced avocado are easy additions, too.

And if you’re going the crispy chicken route, I’d skip the croutons since the breaded chicken brings plenty of crunch all on its own.

My #1 Tip for Making These Ahead

Keep the dressing separate. That’s the single best thing you can do to prevent a soggy wrap. Prep the chicken and romaine ahead of time and make the Caesar dressing up to 5 days in advance, but wait to toss everything together until you’re ready to assemble the wraps.

Packing one for lunch? Assemble the wrap in the morning, wrap it tightly and keep it refrigerated until lunchtime. Go easy on the dressing to help keep the tortilla from getting soggy, or pack extra dressing separately for dipping.