Chicken Caesar Wrap

Chicken Caesar Wrap

We love the crispy Parmesan shards scattered throughout these satisfying wraps filled with crunchy romaine lettuce, grilled chicken, and a punchy Caesar dressing.


  • 4 ounces crusty day-old bread (from 1 [8-ounce] loaf), torn into 1-inch pieces (about 3 cups)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 3 ounces pre-grated Parmesan cheese (about 3/4 cup)
  • 1 large egg yolk
  • 6 anchovy fillets in oil, drained and finely chopped (1 1/2 teaspoons)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon finely chopped garlic (from 1 medium-size garlic clove)
  • 2 tablespoons fresh lemon juice (from 1 lemon), divided
  • 1/2 cup olive oil
  • 3 ounces pre-grated Parmesan cheese (about 3/4 cup)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt (optional)
  • 2 tablespoons grated lemon zest (from 3 lemons)
  • 2 teaspoons olive oil, plus more for grilling
  • 2 teaspoons black pepper
  • 1 teaspoon finely chopped garlic (from 2 medium-size garlic cloves)
  • 1/2 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts (2 [8-ounce] breasts), patted dry with paper towels
  • 1 1/2 teaspoons Dijon mustard
  • 4 (8-inch) white pita rounds (from 1 [11-ounce] package)
  • 2 cups chopped romaine lettuce (from 1 medium [10-ounce] romaine heart)
  • 1/2 cup sliced red onion (from 1 small [6-ounce] onion)


  1. Preheat oven to 400°F. Toss together bread cubes, oil, garlic powder, and salt in a medium bowl until evenly coated. Spread bread cubes in an even layer on a large baking sheet. Bake in preheated oven until golden brown and crisp, about 12 minutes. Let cool completely on baking sheet on a wire rack, about 10 minutes.
  2. Meanwhile, line a large baking sheet with parchment paper. Spoon Parmesan into 4 equal mounds, about 3 tablespoons each, spacing about 3 inches apart on prepared baking sheet. Spread each Parmesan mound into a circle about 5 inches in diameter. Bake at 400°F until light golden brown, 6 to 8 minutes. Let cool completely on pan, about 10 minutes.
  3. Place egg yolk in a large mixing bowl, and whisk in anchovies, Worcestershire sauce, garlic, and 1 tablespoon of the lemon juice until combined. Whisking constantly, slowly pour oil into egg mixture, whisking until all oil is used and mixture is thick, about 3 minutes total. Whisk in Parmesan, pepper, salt, if using, and remaining 1 tablespoon lemon juice; set aside, uncovered, at room temperature.
  4. Heat a grill pan over medium until hot, about 5 minutes. While grill pan is preheating, whisk together lemon zest, oil, pepper, garlic, and salt in a medium bowl. Brush chicken all over with Dijon mustard. Place chicken into bowl with lemon zest mixture, and toss to coat, patting rub to adhere, if needed.
  5. Brush grill pan with additional oil. Place chicken on oiled grill pan; grill, uncovered, turning once halfway through, until grill marks appear on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes. Remove chicken to a cutting board, and let rest for 5 minutes. While chicken is resting, add pitas to oiled grill pan, working in batches, if needed; grill pitas, turning once halfway through, until lightly charred and warmed, about 1 minute total.
  6. Slice chicken, about 1/4-inch thick, and place in a medium bowl with 1/4 cup of the Caesar Dressing; toss to coat. Gently toss romaine, red onion, and 1/4 cup of the Caesar Dressing in a large bowl until evenly coated.
  7. Working with 1 pita at a time, fill center evenly with 1/2 cup of romaine mixture, 1/2 cup chicken slices, 1/2 cup Croutons, and 1 Cheese Crisp broken into 1- to 2-inch shards; drizzle with about 2 tablespoons of the Caesar Dressing. Fold in sides, making sure to tuck filling in; secure with wooden pick or wrap in parchment paper or aluminum foil to serve. Repeat process with remaining 3 pitas, 1 1/2 cups romaine mixture, 1 1/2 cups chicken, 1 1/2 cups Croutons, 3 Cheese Crisps, and 6 tablespoons Caesar Dressing.


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