I’m sharing a protein-rich Chicken Caesar Wrap Recipe featuring parmesan, panko breadcrumbs, and a homemade dressing that’s ideal for packed lunches.

Jump to Recipe

I love a simple twist that feels fancy without trying too hard, and this Chicken Caesar Wrap Recipe does exactly that. I wanted something that hits savory and crunchy so I rubbed the chicken with panko breadcrumbs and tossed in grated Parmesan cheese for a little sharp bite.

It’s the kind of thing I pack when I’m thinking about Lunch Meal Prep but also want something that actually tastes like more than reheated sadness. There’s a tang to the dressing that makes you keep taking bites, and yeah I probably ate the first one cold in the car, no shame.

Ingredients

Print Recipe (No Advertisments)

Chicken: Lean protein, builds muscle, filling, low carbs, moist when cooked right.
Panko breadcrumbs: Light coating adds crunch, mostly carbs, not very nutrient dense.
Parmesan: Savory, umami rich, adds saltiness and calcium, higher in fat and protein.
Romaine: Crisp and hydrating, fiber rich, vitamin A and K, keeps wraps fresh and bright.
Mayonnaise: Creamy base, adds richness and fat, helps flavors cling, it’s indulgent.
Lemon juice: Sharp acidity brightens and balances richness, adds a fresh sour note.
Garlic and anchovy: Garlic gives bite, anchovy gives deep umami, together they punch up flavor.
Eggs and flour: Eggs bind coatings, flour helps adhesion, adds protein and some starch.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken breasts, pounded thin or sliced

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese for breading

1/4 cup grated Parmesan cheese for dressing or garnish

1/2 cup all purpose flour

2 large eggs, beaten

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil or vegetable oil for cooking

4 large flour tortillas about 10 inch

1 head romaine lettuce, chopped about 6 cups

1/2 cup mayonnaise

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 to 2 garlic cloves, minced

1 tsp anchovy paste or 2 anchovy fillets, minced optional

How to Make this

Print Recipe (No Advertisments)

1. Pound or slice the chicken thin so pieces are about 1/4 inch thick, then sprinkle and rub with about half of the 1 tsp kosher salt and half of the 1/2 tsp black pepper.

2. Set up three shallow stations: flour in one bowl, beaten eggs in another, and the panko mixed with 1/2 cup grated Parmesan in the third. Dredge each chicken piece flour, then egg, then press firmly into the panko mixture so it sticks.

3. Let the breaded chicken rest on a wire rack for 5 to 10 minutes so the coating sets. this really helps it not fall off when cooking.

4. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Cook chicken in batches 3 to 4 minutes per side until golden and cooked through, or until an instant read thermometer hits 165 F. Transfer to a rack to drain, not paper towel, to keep crust crispy. keep the pan warm if doing batches.

5. While chicken cooks make the Caesar style dressing: whisk 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 1 to 2 minced garlic cloves, the optional 1 teaspoon anchovy paste or 2 minced anchovy fillets, the remaining salt and pepper, and 1/4 cup grated Parmesan until smooth. Taste and adjust lemon or salt if needed.

6. Warm the 4 tortillas briefly in a dry skillet or microwave until pliable. Chop the romaine into bite sized pieces and toss lightly with a few tablespoons of the dressing so the lettuce is coated but not soggy.

7. Slice the cooked chicken into strips. On each warm tortilla arrange a layer of dressed romaine, a few chicken strips, drizzle more dressing on top and sprinkle a little extra 1/4 cup Parmesan for garnish.

8. Roll each tortilla snugly, fold in the ends and toast seam side down in the hot skillet 20 to 30 seconds to seal and add a little crunch. Cut in half and serve with extra dressing on the side.

Equipment Needed

1. Meat mallet or heavy rolling pin to pound the chicken thin
2. Cutting board and a sharp chef knife for slicing chicken and chopping romaine
3. Three shallow bowls for flour, beaten eggs and the panko + Parmesan mix
4. Wire rack set over a rimmed baking sheet for resting and draining the chicken
5. Large skillet (10 to 12 inch) for frying the chicken and toasting wraps
6. Tongs and a turner/spatula for flipping and moving pieces
7. Instant read thermometer to check the chicken hits 165 F
8. Whisk and a small bowl (or jar) for the dressing
9. Measuring cups and spoons and a plate or cutting board for assembling the wraps

FAQ

Q: Can I bake the breaded chicken instead of frying it? A: Yes, bake at 425°F (220°C) on a rimmed sheet sprayed with oil for 12 to 18 minutes, flipping once, until golden and cooked through. It wont be quite as crisp as shallow frying but it saves oil and is easier to do for a crowd.

Q: How do I keep the tortillas from getting soggy? A: Pat the lettuce very dry, spread a thin layer of dressing not too much, and layer chicken on top of lettuce instead of under it. If making ahead, wrap loosely in parchment and dont wrap tightly in plastic or they'll steam and go limp.

Q: Can I make the Caesar dressing ahead and how long will it keep? A: Yes, mix the mayo, lemon, Dijon, Worcestershire, garlic, anchovy paste and 1/4 cup Parmesan, store in an airtight jar in the fridge for up to 4 days. Give it a quick whisk before using, it may thicken a bit.

Q: Any good swaps for anchovy or mayo? A: Anchovy adds that classic umami but you can skip it or use 1 tsp fish sauce. For a lighter dressing swap half the mayo for plain Greek yogurt, it still tastes creamy and tangy.

Q: Can I use rotisserie or leftover chicken? A: Absolutely, shredded rotisserie chicken works great, just toss with a little hot panko in a pan to add crunch before assembling. If the chicken is cold, warm it briefly so the wrap isnt all cold and soggy.

Q: Best way to reheat the assembled wrap? A: For best texture, remove lettuce and reheat chicken in a skillet until crisp, then reassemble. If reheating whole wrap, toast in a pan or sandwich press for 2 to 3 minutes each side to warm and firm it up, but lettuce will wilt a bit.

Chicken Caesar Wrap Recipe Substitutions and Variations

Chicken breasts:
- Boneless skinless chicken thighs — juicier and forgiving, just cook a bit longer.
- Turkey cutlets — similar texture, watch size and thickness for even cooking.
- Extra firm tofu, pressed — for a vegetarian option, bread and pan-fry till golden.
- Portobello mushroom caps — meaty, great if you want a veggie wrap.
Panko breadcrumbs:
- Regular breadcrumbs — finer texture, still gives crunch but less airy.
- Crushed cornflakes or crushed crackers — super crunchy, use light salt if crackers are salted.
- Ground oats or almond meal — good gluten free swap, may brown quicker.
- Crushed pretzels — adds salty crunch, reduce added salt in seasoning.
Parmesan cheese:
- Pecorino Romano — tangier and saltier, use a touch less salt.
- Grana Padano or Asiago — similar nutty flavor, works great for breading and dressing.
- Nutritional yeast — vegan option, gives cheesy flavor in the dressing.
- Fine dry breadcrumbs mixed with a little extra garlic powder — if you’re out of hard cheese.
Mayonnaise (for dressing):
- Greek yogurt — tangy and lighter, use 1:1 swap but taste and adjust lemon.
- Sour cream — rich and tangy, blends well with lemon and mustard.
- Mash ripe avocado — creamy and mild, lowers tang so add more lemon or mustard.
- Vegan mayo (eg Vegenaise) — plant based but keeps the creamy texture.

Pro Tips

– Pound the chicken thin and even, about 1/4 inch. If some pieces end up thicker, finish them in a 350 F oven for a few minutes so the center reaches 165 F, trust a thermometer more than cooking times.

– Press the panko-Parmesan firmly onto the chicken and let the breaded pieces rest on a wire rack for 5 to 10 minutes, it really helps the coating stick and not fall off when you cook.

– Keep the oil hot but not smoking and dont overcrowd the pan, cook in batches and keep finished pieces on a wire rack in a 200 F oven to stay warm and crisp while you finish the rest.

– Toss the romaine with just enough dressing to lightly coat, not soggy, and add a squeeze of fresh lemon to the chicken or extra dressing right before serving to brighten the whole wrap.

Chicken Caesar Wrap Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing a protein-rich Chicken Caesar Wrap Recipe featuring parmesan, panko breadcrumbs, and a homemade dressing that’s ideal for packed lunches.

Servings

servings

Calories

943

kcal

Equipment: 1. Meat mallet or heavy rolling pin to pound the chicken thin
2. Cutting board and a sharp chef knife for slicing chicken and chopping romaine
3. Three shallow bowls for flour, beaten eggs and the panko + Parmesan mix
4. Wire rack set over a rimmed baking sheet for resting and draining the chicken
5. Large skillet (10 to 12 inch) for frying the chicken and toasting wraps
6. Tongs and a turner/spatula for flipping and moving pieces
7. Instant read thermometer to check the chicken hits 165 F
8. Whisk and a small bowl (or jar) for the dressing
9. Measuring cups and spoons and a plate or cutting board for assembling the wraps

Ingredients

1 lb (450 g) boneless skinless chicken breasts, pounded thin or sliced
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese for breading
1/4 cup grated Parmesan cheese for dressing or garnish
1/2 cup all purpose flour
2 large eggs, beaten
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil or vegetable oil for cooking
4 large flour tortillas about 10 inch
1 head romaine lettuce, chopped about 6 cups
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 to 2 garlic cloves, minced
1 tsp anchovy paste or 2 anchovy fillets, minced optional

Directions

Pound or slice the chicken thin so pieces are about 1/4 inch thick, then sprinkle and rub with about half of the 1 tsp kosher salt and half of the 1/2 tsp black pepper.
Set up three shallow stations: flour in one bowl, beaten eggs in another, and the panko mixed with 1/2 cup grated Parmesan in the third. Dredge each chicken piece flour, then egg, then press firmly into the panko mixture so it sticks.
Let the breaded chicken rest on a wire rack for 5 to 10 minutes so the coating sets. this really helps it not fall off when cooking.
Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Cook chicken in batches 3 to 4 minutes per side until golden and cooked through, or until an instant read thermometer hits 165 F. Transfer to a rack to drain, not paper towel, to keep crust crispy. keep the pan warm if doing batches.
While chicken cooks make the Caesar style dressing: whisk 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire sauce, 1 to 2 minced garlic cloves, the optional 1 teaspoon anchovy paste or 2 minced anchovy fillets, the remaining salt and pepper, and 1/4 cup grated Parmesan until smooth. Taste and adjust lemon or salt if needed.
Warm the 4 tortillas briefly in a dry skillet or microwave until pliable. Chop the romaine into bite sized pieces and toss lightly with a few tablespoons of the dressing so the lettuce is coated but not soggy.
Slice the cooked chicken into strips. On each warm tortilla arrange a layer of dressed romaine, a few chicken strips, drizzle more dressing on top and sprinkle a little extra 1/4 cup Parmesan for garnish.
Roll each tortilla snugly, fold in the ends and toast seam side down in the hot skillet 20 to 30 seconds to seal and add a little crunch. Cut in half and serve with extra dressing on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.