I miss the sun, and long days. And, I feel like a wrap is the perfect spring/summer meal. So, here is the most perfect Chicken Caesar Wrap! If you want to make this dish even quicker, go for a rotisserie chicken from the grocery store! But, don’t skip out on this homemade Caesar Dressing - it’s light, packed with flavor, and so much better than store bought. Make some extra and store in your fridge for your next salad, or pasta dish. Pair these wraps with the Crispy Potato Salad, and your family will be coming back for more! Enjoy!

When I was in college, I worked at a deli on campus, and probably made thousands of grilled chicken caesar wraps. And, I still love them. Every time. What’s more classic than a chicken caesar wrap? Crunchy lettuce, perfectly seasoned chicken, a light tortilla for wrapping, all perfectly dressed with caesar dressing.

The winner here is this homemade caesar dressing. Yes, caesar dressing has anchovies as an ingredient, and yes, we’re using it in this recipe. But, don’t be alarmed. I like my caesar dressing a bit briny, a bit tangy, garlicky of course, and a hint of spice. This recipe has all of that! Lots of lemon juice, a good pinch of black pepper, some Worcestershire sauce, and tangy whole grain mustard balance this out perfectly.

And, be sure to use a good olive oil as your base - it’ll make this dressing lighter, creamier and more well-rounded. I opted for Brightland - a small-batch producer in California. There products are fantastic - and they have the loveliest packaging. Lastly, because we’re not using raw eggs in this recipe, this dressing should last between 1-2 weeks in an airtight container.

Once the dressing has chilled, these wraps come together in just a few minutes. Shred your chicken. Combine it with your lettuce, dressing and parmesan cheese, and wrap! So simple, and certainly a crowd pleaser!

Caesar Dressing

1/2 cup mayonnaise

1 1/2 teaspoon anchovy paste

1/2 tablespoon minced garlic

2 tablespoons olive oil

1 lemon - juiced

2 teaspoons whole grain mustard

1/2 tablespoon Worcestershire sauce

Salt and Pepper

1/3 cup parmesan cheese

Grilled Chicken Wraps

1 pound chicken, cooked and sliced

1 tablespoon house seasoning

Wheat Wraps

Shredded Lettuce

1/2 cup parmesan cheese

1/4 - 1/2 cup Caesar dressing

Step One: Begin by making the Caesar Dressing. In a food processor, combine, 1/2 cup mayonnaise, 1 1/2 teaspoon anchovy paste, 1/2 tablespoon minced garlic, 2 tablespoons olive oil, 1 lemon - juiced, 2 teaspoons whole grain mustard, 1/2 tablespoon Worcestershire sauce, Salt and Pepper and 1/3 cup parmesan cheese. Pulse until fully combined. Then, transfer to an air-tight container and place in the refrigerator. Chill for at least one hour before use.

Step Two: To cook the chicken, heat a few tablespoons of olive oil over medium heat. Sprinkle house seasoning on both sides of the chicken and place in the pan. Cook until done - about 10 minutes on each side. Once internal temperature is 160 degrees, and chicken is cooked, place on a cutting board to cool. Once cooled, slice into thin pieces.

*For ease of use, you can use a store-bought rotisserie chicken!

Step Three: Once chicken is cooled and cut, place into a bowl. In the same bowl. add some shredded lettuce, 1/2 cup parmesan cheese, and some of the Caesar dressing. Mix everything together, and add more dressing to your taste.

Step Four: Place about 1/2 - 1 cup of the filling, depending on the size of your wraps, into the middle of your tortillas. Then, roll tightly and cut. Enjoy!

This would pair well with the Crispy Potato Salad!

Grilled Chicken Caesar Wraps

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Chicken Caesar Wraps

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