👩🍳 Instructions
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1
Pat chicken breasts dry and slice them horizontally if very thick. In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub seasoning all over the chicken.
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2
Heat olive oil in a large skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove from pan and let rest for 5 minutes before slicing into strips or cubes.
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3
While chicken rests, prepare the dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and minced garlic until smooth. Stir in the 1/4 cup grated Parmesan cheese. Season with salt and black pepper to taste.
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4
To assemble each wrap: Lay a tortilla flat. Spread 1-2 tablespoons of Caesar dressing down the center, leaving space at the edges. Layer with about 1 cup of chopped romaine lettuce, then a quarter of the sliced chicken.
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5
Sprinkle with extra Parmesan cheese and crushed croutons, if using. Fold in the two opposite sides of the tortilla over the filling, then tightly roll from the bottom upwards to create a snug wrap.
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6
Slice wraps in half if desired and serve immediately, or wrap tightly for meal prep.
💡 Notes
For best meal prep results, store cooked chicken, dressing, and chopped lettuce separately and assemble just before eating. For spicier wraps, add a pinch of cayenne to the chicken seasoning or a dash of hot sauce to the dressing. Warm tortillas briefly in the microwave to make them more pliable and prevent cracking during rolling.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
32g
Total Fat
20g
Saturated Fat
5g
Carbs
30g
Fiber
4g
Sugar
3g
Sodium
780mg
Cholesterol
70mg
