Chopped Chicken Caesar Wrap

This Chopped Chicken Caesar Salad Wrap is the kind of meal you crave on a busy afternoon. Juicy chicken, crispy bacon, and crunchy lettuce all tossed in tangy Caesar dressing get bundled up perfectly in a soft tortilla. It comes together in a flash and is the ideal solution for those times when you want something hearty and fresh that travels well.

I first started making these wraps when my kids came home hungry after sports. Now the whole family gets excited for salad night because wraps feel like a treat.

Ingredients

• Chicken breast: use boneless and skinless so it cooks quickly and stays juicy Buy the freshest you can get to keep flavors clean and tender
• Kosher salt: enhances all the flavors and helps the chicken retain moisture
• Cracked black pepper: adds a subtle heat If you have freshly cracked pepper it makes a difference
• Olive oil: choose extra virgin for better flavor and richness
• Burrito size tortilla: look for soft pliable ones so they do not tear Choose tortillas with a bit of stretch if you can
• Iceberg lettuce: gives an ultra crispy texture Chop right before making for maximum crunch
• Bacon strips: you can use thick cut for more flavor Look for bacon that is mostly meat rather than fat
• Caesar dressing: a creamy store bought version works well here Choose one with anchovy for that classic Caesar depth
• Freshly grated parmesan cheese: brings nutty salty notes Always grate your own for best results and avoid the powdery kind

Step-by-Step Instructions

Prepare the Bacon:

Start by heating your skillet over medium high heat and swirl in a little oil Cook your bacon until crispy to your liking This usually means two to four minutes per side Lift it out onto paper towels to drain and cool then chop it into bite sized bits Set aside for later assembly

Cook the Chicken:

Preheat your oven to four hundred degrees Fahrenheit Season your chicken breast on both sides with kosher salt and pepper Pour a slick of olive oil into an oven safe skillet and gently lay in the chicken Sear each side for around four minutes until a golden crust appears Pop the skillet into your hot oven to roast for nine to twelve minutes or until the thickest part reads one hundred sixty five degrees Fahrenheit on a thermometer Let chicken rest for five minutes before slicing into thin juicy strips

Make the Salad:

Rinse your head of iceberg lettuce and dry it very well Chop it into pieces no larger than a walnut Place the lettuce on your largest cutting board and mound the chicken slices and chopped bacon on top Drizzle with Caesar dressing and rain over the freshly grated parmesan Use your knife to chop and mix everything until it looks evenly coated and all components are distributed

Assemble the Wrap:

Lay your burrito size tortilla on a flat work surface Heap the chopped salad mixture down the center leaving a little space at the edges Fold in the sides to tuck everything in then roll the wrap up tightly from the bottom end

Toast the Wrap:

Heat a clean skillet over medium heat and swirl in a little more olive oil or use a spritz of cooking spray Place your wrap seam side down and gently press with a spatula Toast each side for one to two minutes until golden and crisp Slice in half and serve while warm for perfect taste and texture

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Parm is my absolute favorite part here because when you use really good cheese every bite is extra savory and nutty. One time my little nephew tried parmesan for the first time in this wrap and he insisted on extra cheese every time since.

Storage Tips

These wraps hold up best when freshly made but you can prep the chicken and bacon up to a day in advance Store chopped salad separate from the dressing and tortilla Wrap everything tightly in plastic or a reusable container to keep lettuce crisp Until ready to eat assemble and toast so the wrap does not get soggy

Ingredient Substitutions

You can swap the iceberg lettuce for romaine or even a spring mix if you prefer a different crunch For the bacon use turkey bacon or skip it entirely for a lighter version If you want a homemade touch make your own Caesar dressing with Greek yogurt for more tangy flavor

Serving Suggestions

Serve the wrap with a side of roasted potatoes or a bowl of soup for a complete meal For summer picnics pair with fresh fruit like grapes or melon These wraps also make fantastic bite size pinwheels for parties Cut into one inch slices and secure with small picks

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Cultural and Historical Context

The Caesar salad comes from Tijuana in the 1920s with the original made tableside at the Caesar Hotel The addition of chicken and the wrap format are modern American upgrades that make the dish more portable and hearty The key flavors olive oil parmesan and that signature garlicky dressing are still at the heart of it

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal. Sear and roast them for juicy, flavorful strips.

→ Can I make this ahead of time?

You can prep ingredients in advance, but assemble and toast the wrap just before eating to keep it crisp.

→ What’s the best lettuce for this wrap?

Iceberg or romaine lettuce adds crunch and holds up well in the wrap.

→ How do I toast the wrap?

Place the rolled wrap in a skillet over medium heat with a little oil. Cook until golden on each side.

→ Can I substitute the bacon?

If preferred, swap bacon for turkey bacon or omit for a lighter option.