Chicken Caesar Wraps
Updated April 27, 2026
Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 35 min
- Rating
- Comments
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Ingredients
For the wraps
2 pounds boneless, skinless chicken tenders, thighs or small breasts
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 cup panko bread crumbs
3 heads romaine lettuce hearts (about 1½ pounds)
6 (10-to 12-inch) wheat wraps or burrito-sized flour tortillas
Sliced peperoncini or sweet pickled cherry peppers (optional), for serving
For the dressing
⅓ cup fresh lemon juice (from 2 lemons)
3 garlic cloves, finely grated
1 tablespoon Dijon mustard
4 anchovy fillets, minced, or 2 teaspoons anchovy paste
2 teaspoons Worcestershire sauce
¼ teaspoon sugar
¼ teaspoon kosher salt (such as Diamond Crystal)
Lots of freshly cracked black pepper
1 cup mayonnaise
⅓ cup finely grated Parmesan
Nutritional analysis per serving (6 servings)
40 grams carbs; 171 milligrams cholesterol; 934 calories; 27 grams monosaturated fat; 25 grams polyunsaturated fat; 14 grams saturated fat; 71 grams fat; 5 grams fiber; 981 milligrams sodium; 35 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. In a bowl, toss chicken in 2 tablespoons of the olive oil, the lemon juice, 2 teaspoons salt and a few grinds of pepper until evenly coated. Transfer to a foil-lined baking sheet and arrange in an even layer. Place towards one side of the oven, leaving room for a small quarter sheet pan (or other small baking sheet), and bake until cooked through, about 14 minutes for tenders and 20 to 25 minutes for breasts and thighs.
- Step 2
For the breadcrumbs, combine panko, remaining 2 tablespoons olive oil and ½ teaspoon salt in a small bowl until evenly coated. Transfer to another small baking sheet; reserve the bowl. Place sheet pan next to the chicken and bake until deeply browned, about 5 minutes. Transfer breadcrumbs back to the bowl; set aside to cool until assembly.
- Step 3
While everything bakes, make the dressing: In a very large mixing bowl, combine the lemon juice, garlic, mustard, anchovies, Worcestershire sauce, sugar, salt and black pepper (more than you think). Whisk well until combined. Stir in the mayonnaise and Parmesan. Taste and adjust, adding more lemon juice or salt (or both) as desired.
- Step 4
Remove the chicken from the oven and let rest until cool enough to handle, about 10 minutes. Meanwhile, thinly slice the lettuce and place over the dressing (you’ll toss it in the next step). Warm the wraps if desired. Return to the chicken and transfer to a cutting board. Chop or shred the chicken into bite-size pieces and transfer over the lettuce.
- Step 5
When ready to serve, using tongs or, ideally, your hands, toss the salad until very well coated. To assemble the wraps, use a 1-cup measure to scoop a heaped portion of the salad in a line across the bottom third of the wrap. Sprinkle with 1 to 2 tablespoons of the breadcrumbs, add a few slices of pickled peppers, if using, and secure into a tight wrap by folding in the sides of the wrap and holding them in place while rolling up the wrap. If needed, use toothpicks to secure, then cut the wraps in half. Serve immediately.
Private Notes
Comments
The Ceasar dressing recipe is very good. My only tweak was to reduce the amount of Dijon mustard. I’ve made this two nights in a row. I prefer less Dijon.
Please pre-cook the flour tortillas. Grill on top of the burner as we in SCal do or at least heat in a lightly oiled pan. Otherwise they taste terrible. Thanks.
Not too time consuming- I added bacon and added some extra less finely grated Parmesan to the lettuce. It was really tasty and nostalgic for me as I used to have these every week when I was in college.
We really liked the dressing, especially served alongside red wine. We added bacon and red onions and relished the chopped pepperoncini. I pounded a single chicken breast to an even thickness, marinated it in the olive oil, S&P and lemon juice and then coated it in panko. Shallow fried the breaded breast in bacon grease and olive oil and popped it In the countertop convection oven to brown and finish while I tossed the romaine and red onion in the dressing and warmed wheat wraps.
Wonderful recipe! Chicken was simple to put together and nice and healthy. Loved the toasted breadcrumbs and the addition of the pepperoncini was yummy- but I admit I cheated and used a good jarred chaser dressing instead.
Tried it, liked it, will make it again--frequently. I do have some thoughts but first a question: How long will the dressing keep in the fridge? The raw garlic and anchovy paste made us wonder about that. Thanks very much.