Caesar Chicken Salad Wraps
Shredded rotisserie chicken folded into a creamy lemon-anchovy Caesar dressing, lots of crisp romaine, parmesan, in a soft flour tortilla. Lunch for the rest of the week, with a fridge that already has its ingredients.
The Caesar chicken wrap is the lunch you order at the airport and then spend the next two months wondering why you can't recreate it. The answer is anchovies — not in the wrap itself, but mashed into the dressing, where they dissolve into salty depth that mayonnaise alone can't reach. Two tiny fillets per cup of dressing; nobody can tell they're there, but you'd notice if they weren't.
The chicken is whatever you've got: rotisserie chicken shredded with two forks, leftover roast chicken, even canned chicken in a pinch. The romaine is the structural element — you want enough that it crunches audibly when you bite the wrap. Parmesan finely shredded so it distributes; not the powdery kind from the green can, but actual shredded parmesan (or, even better, microplaned wedges).
The photo shows the cross-section — the wrap split in half, you can see the layers: creamy chicken salad with green flecks of romaine, white parmesan rubble at the surface, the soft flour tortilla holding it all together. A sprinkle of parmesan on the cutting board to suggest "more where that came from."
Method
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01
Make the dressing
In a bowl, whisk together the mayo, lemon juice, Dijon, mashed
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02
Combine
Add the shredded chicken and toss until every shred is coated. Add the
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03
Warm the tortillas
Stack the tortillas on a plate, cover with a damp paper towel, and
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04
Assemble
Lay a tortilla flat. Spoon ¼ of the chicken salad in a line down the
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05
Optional: crisp them
For a slightly toasted exterior, place the wraps seam-side-down in a
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06
Slice and serve
Cut each wrap on the diagonal. Garnish with extra parmesan on the