These chicken caesar wraps are made from the freshest ingredients and are perfect for meal prep that makes weekday lunches easy and fulfilling.
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This recipe is…
The literal thought of these chicken caesar wraps makes my mouth water. The creaminess from a super easy, homemade caesar dressing combined with the tang and brine from kalamata olives and capers (my favorite) will make anyone’s taste buds do a little dance. They are fresh, crisp, and perfect for on-the-go lunches any day of the week. Packed with protein and flavor, they’ll keep you satisfied and energized to get through the day!
Recipe Ingredients
- 1 ¼ pounds of chicken breast
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ cup easy caesar dressing
- 4 pieces of green leaf lettuce
- 4 flour-style tortillas
- ½ cup pitted and halved kalamata olives
- ¼ cup capers, drained
Caesar Chicken Wrap Variations
- Use gluten-free tortillas. To make this recipe gluten free, use a our favorite flour-style tortilla like Mission GF Tortillas (featured here) to wrap your chicken.
- Use store-bought dressing. Use your favorite Caesar dressing as a sub for the homemade dressing. Or, sub out the caesar dressing all together. Ranch would be a great swap and really tasty with the olives and capers.
- Use rotisserie chicken. Use shredded rotisserie chicken for the ultimate in ease for assembly–no cooking required!
How to Make this Recipe
These wraps are really easy to make and are perfect for meal prep! Here’s how you’ll put them together:
- Cook the chicken. To a large skillet over high heat, add the olive oil. Season one side of the chicken breasts with salt and pepper. Place seasoned side down on the skillet and sear over high heat for 4 minutes. Season the side facing up. Flip over and cook for an additional 4 minutes. If your chicken breasts are exceptionally thick, you can cover the skillet with a lid, turn the heat to low, and let them finish cooking for 10 minutes. Internal temperature needs to be 165°F, but I usually just measure done-ness with my eyes (make sure there isn’t any pink left in the thickest part).
- Let rest and slice. Let the chicken rest for at least 10 minutes (this helps the juice stay in the chicken) then slice into 1/2-inch pieces.
- Assemble. Toss the chicken with the dressing, then assemble the wraps. Lay out a tortilla, line it with lettuce, then add the chicken salad, olives, and capers. Fold the tortilla lengthwise over the filling, tuck in the sides, and roll into a secure wrap. Repeat for each wrap.
- Serve and enjoy! Slice each wrap in half and enjoy! Or, if you are meal prepping, slice your wraps in half and store them in an airtight container in the fridge for easy grab-and-go lunches.
Note: You can also grill the chicken breast for a super easy way to cook your protein for this recipe.
How to Serve
These chicken wraps are delicious alongside some crunchy pretzels or chips, a crisp beverage, fresh fruit or veggies.
How to Store
Store your chicken caesar wraps in a covered container or wrapped parchment and foil until you are ready to enjoy.
Frequently Asked Questions
What feels “good” varies from person to person, so we recommend making that determination based on how your body tolerates the ingredients in these wraps. If you’re able to enjoy the components, these wraps are absolutely good for you!
There are approximately 508 calories in each chicken caesar wrap.
We recommend making these wraps no longer than 4 days in advance so that the tortilla doesn’t get soggy and the lettuce stays crisp.
These wraps will keep for up to 4 days in the fridge.
More Favorite Wrap Recipes
Chicken Caesar Wrap
Ingredients
- 1 ¼ pound chicken breast
- 1 tablespoon olive oil
- ½ teaspoon sea salt fine
- ¼ teaspoon black pepper ground
- ½ cup caesar dressing
- 4 pieces lettuce green leaf
- 4 tortillas flour-style
- ½ cup kalamata olives pitted, halved
- ¼ cup capers drained
Instructions
- Heat a large skillet over high heat. Add the olive oil.
- Season one side of the chicken breasts with the salt and pepper. Place seasoned-side down on the skillet and sear over high heat for 4 minutes. Season the up-facing side. Flip over and cook for an additonal 4 minutes. If your chicken breasts are exceptionally thick, you can cover the skillet with a lid, turn heat to low, and let them finish cooking through for 10 minutes. Internal temperature needs to be 165°F, but I usually just measure done-ness with my eyes (make sure there isn't any pink left in thickest part).
- Let the chicken rest for at least 10 minutes (this helps the juice stay in the chicken) then slice into 1/2 inch pieces.
- Toss the chicken with the dressing, then assemble the wraps. Lay out a tortilla, line it with lettuce, then add the chicken salad, olives, and capers. Fold the tortilla lengthwise over the filling, tuck in the sides, and roll into a secure wrap. Repeat for each wrap.
- Slice each wrap in half and enjoy! Or, if you are meal prepping, slice your wraps in half and store in an airtight container in the fridge for easy grab-and-go lunches.
Recipe Notes
- Use gluten-free tortillas. To make this recipe gluten free, use a flour-style tortilla, like the Mission GF Tortillas featured here, to wrap your chicken.
- Use store-bought dressing. Use your favorite Caesar dressing as a sub for the homemade dressing. Or, sub out the caesar dressing all together. Ranch would be a great swap and really tasty with the olives and capers.
- Use rotisserie chicken. Use shredded rotisserie chicken for the ultimate in ease for assembly–no cooking required!
Nutrition
Such a tasty recipe! Love the kalamata olives and capers in there. I added a bit of arugula as well, just because I had it. Thanks for having such easy and wonderful recipes!
Thank you for sharing with us, Rachel! Arugula is a great addition to just about anything, in our opinion. We’re so glad that you enjoyed! -Team FF