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High Protein Chicken Caesar Wraps - A Fast, Satisfying Meal You’ll Crave

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1 to 1.25 pounds), or cooked rotisserie chicken
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 4 large high-protein tortillas (or whole wheat wraps)
  • 4 cups chopped romaine lettuce (cold and crisp)
  • 1/3 cup shaved or grated parmesan cheese
  • 1/2 cup cherry tomatoes, halved (optional but adds freshness)
  • 1/2 cup Caesar dressing (store-bought or homemade; see below)
  • 1/2 cup seasoned croutons (crushed slightly for easier wrapping)
  • 1/3 cup plain Greek yogurt (2% or 0%)
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated parmesan
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated
  • 2 anchovy fillets or 1 teaspoon anchovy paste (optional but classic)
  • 1–2 tablespoons water to thin
  • Salt and pepper to taste

Method
 

  1. Cook the chicken: Pat chicken dry. Rub with olive oil, salt, pepper, garlic powder, and smoked paprika. Grill over medium-high heat 5–7 minutes per side (to 165°F), or pan-sear, or air-fry at 380°F for 12–14 minutes, flipping once. Rest 5 minutes, then slice or chop.
  2. Make the dressing (if using): Whisk Greek yogurt, mayo, parmesan, lemon, Dijon, garlic, and anchovy until smooth. Thin with water to a pourable consistency. Season to taste.
  3. Prep the greens: Wash and dry romaine thoroughly. Cold, dry leaves keep the wrap crisp and prevent sogginess.
  4. Warm the tortillas: Heat each tortilla in a dry skillet 15–20 seconds per side or microwave under a damp paper towel for 10–15 seconds. Warm wraps are more flexible and less likely to tear.
  5. Assemble: Lay out tortillas. Spread 1–2 tablespoons dressing in the center of each. Add a generous handful of romaine, sliced chicken, a sprinkle of parmesan, cherry tomatoes, and a small handful of crushed croutons.
  6. Wrap it tight: Fold the sides in, then roll from the bottom up, keeping tension as you roll. If needed, secure with a toothpick or wrap in foil for travel.
  7. Finish and serve: Slice in half on the diagonal. Add a little extra drizzle of dressing or a squeeze of lemon over the cut side for a bright finish.