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Quick 15-Minute Chicken Caesar Wrap Recipe with Easy Homemade Dressing

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A fresh, homemade chicken Caesar wrap ready in just 15 minutes, featuring a tangy, creamy dressing made from scratch and tender pan-seared chicken.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), thinly sliced or pounded flat
  • 1 tablespoon olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced or grated
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon anchovy paste (or 2 small anchovy fillets, finely chopped; optional but recommended)
  • Freshly cracked black pepper, to taste
  • 4 large flour tortillas or wraps (10-inch / 25 cm diameter) – whole wheat or gluten-free options work too
  • 2 cups romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, halved (optional)
  • Extra Parmesan for sprinkling

Instructions

  1. Pat chicken breasts dry and thinly slice into 1/2 inch strips or pound flat to 1/2 inch thickness. Season with salt, pepper, and garlic powder if using.
  2. In a medium bowl, whisk together mayonnaise, grated Parmesan, Dijon mustard, minced garlic, Worcestershire sauce, lemon juice, anchovy paste, and freshly cracked black pepper until smooth. Adjust seasoning as needed and set aside.
  3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Add chicken slices in a single layer without overcrowding. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest for 1 minute.
  4. While chicken cooks, chop romaine lettuce and halve cherry tomatoes. Warm tortillas in a dry pan or microwave for 10 seconds to make pliable.
  5. Lay each tortilla flat and spread a generous spoonful of the homemade Caesar dressing down the center. Layer chopped romaine, cherry tomatoes (if using), and cooked chicken strips. Sprinkle extra Parmesan on top.
  6. Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling. Secure with a toothpick if desired. Serve immediately or wrap in parchment paper for on-the-go.

Notes

Thinly slicing or pounding chicken ensures quick cooking and juicy texture. Let chicken rest after cooking to retain moisture. Warm tortillas before assembling for easier rolling. Toast wraps in pan for 1–2 minutes after rolling for extra crunch. Keep dressing separate until serving to avoid sogginess. Use rotisserie chicken as a shortcut. Dressing keeps in fridge up to 3 days.

Nutrition

Keywords: chicken wrap, Caesar wrap, quick chicken recipe, homemade Caesar dressing, easy lunch, 15-minute meal, healthy wrap

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