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Chicken Caesar Salad Wraps are a family favorite. Anthony would eat them every day for lunch if we let him, and they are so easy to make! It’s a great recipe for using up leftover chicken and bacon (believe it or not, that can be a thing), too.
To make Chicken Caesar Salad Wraps, I like to use a rotisserie chicken. It makes it a lot easier, and if you get your chicken at Sam’s Club (only $5), it makes it cheaper than boneless, skinless chicken breast. You only need a little bit of the chicken, and can use the remaining chicken in other recipes, and the bones to make a broth.
How To Make Chicken Caesar Salad Wraps
Gather Equipment & Tools
- tortilla warmer
- knife & cutting board
- vegetable peeler
- large bowl
Gather Ingredients
- romaine lettuce
- caesar dressing
- parmesan cheese
- cooked bacon
- cooked chicken
- flour tortillas
Prepare Chicken & Bacon
This recipe calls for already cooked chicken and bacon. Dice up chicken breast from a rotisserie chicken and crumble bacon.
If your chicken and bacon aren’t cooked, do that first.
To cook chicken, preheat oven to 425 degrees and line a baking sheet with foil. Place chicken breast in a single layer. Drizzle chicken with 1 tbsp olive oil each and season with; 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tbsp finely grated parmesan cheese, 1 tsp parsley and a pinch of red pepper flakes each. Bake for 15-20 minutes or until chicken reaches an internal temperature of 165 degrees. Let rest 5 minutes and dice. To cook bacon preheat oven to 400 degrees, and place bacon in a single layer on a baking sheet lined with a baking rack. Bake for 20 minutes, or until desired crispness. Carefully remove from oven. To cook bacon in Air Fryer by placing bacon in a single layer on rack or in basket, and cooking at 380 degrees for 13 minutes, flipping halfway through. To cook bacon in Air Fryer by placing bacon in a single layer on rack or in basket, and cooking at 380 degrees for 13 minutes, flipping halfway through.
Prepare Salad
Finely chop romaine lettuce and add to a large bowl.
Use a vegetable grater and peel parmesan cheese into bowl. Measure this with your heart.
Dice up chicken and bacon and add to bowl.
Add salad dressing (as much or as little as you’d like), and use tongs to toss together.
Warm & Fill Tortillas
Using a tortilla warmer, warm flour tortillas. We like to use burrito sized tortillas, but any size works.
Fill the middle of warmed tortillas with salad mixture, and roll up like a burrito. Fold in the sides, and then fold the part of the tortilla closest to you over the salad, and roll up.
Slice in half and serve.
Chicken Caesar Salad Wraps
Equipment
- tortilla warmer
- vegetable peeler
- large bowl
- tongs
- cutting board
Ingredients
- 4 burrito-size flour tortillas
- 3/4 - 1 cup caesar dressing
- 1/3 cup shaved parmesan cheese
- 2 cups cooked chicken*, diced Use a rotisserie chicken
- 1 cup cooked bacon, crumbled
- 4 cups romaine lettuce, shredded
Instructions
- Finely chop romaine lettuce and add to a large bowl.
- Use a vegetable grater and peel parmesan cheese into bowl. Measure this with your heart.
- Dice up chicken and bacon and add to bowl.
- Add salad dressing (as much or as little as you'd like), and use tongs to toss together.
- Using a tortilla warmer, warm flour tortillas.
- Fill the middle of warmed tortillas with salad mixture, and roll up like a burrito. Fold in the sides, and then fold the part of the tortilla closest to you over the salad, and roll up.Slice in half, if you want, and serve.
