Chicken Caesar Wraps

Name: Chicken Caesar Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 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; 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

By Zaynab Issa

Updated April 27, 2026

Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.

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Ready In: 35 min
Rating: (0)
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This handheld adaptation of chicken Caesar salad became especially popular in the 1990s at fast-casual restaurants. Today it’s a staple on the menu at nearly every American deli. In this version, chicken is simply seasoned and quickly roasted, then tossed with a stirred-together, mayo-based Caesar dressing, crisp romaine lettuce and toasted breadcrumbs. The optional addition of pickled peppers adds a spicy, punchy finish to each bite.

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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.