Description
A delicious and easy-to-make Chopped Chicken Caesar Salad Wrap that combines the classic flavors of Caesar salad with grilled chicken and crispy bacon, all wrapped in a tortilla.
Ingredients
Scale
- 1 chicken breast
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 3 tablespoons olive oil
- 1 large burrito-size tortilla
- 1 head iceberg lettuce
- 4 bacon strips
- 4 tablespoons store-bought Caesar dressing
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat until hot. Add the bacon strips and cook for 2-4 minutes on each side, depending on how crispy you like it. Remove the bacon, let it cool slightly, then chop into bite-sized pieces. Set aside.
- Preheat your oven to 400°F (200°C). Season both sides of the chicken breasts with salt and pepper. In an oven-safe skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the chicken breasts. Sear each side for 4 minutes until golden brown, then transfer the skillet to the oven. Roast for 9-12 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice into thin strips.
- Rinse, dry, and chop the romaine lettuce into bite-sized pieces. On a large cutting board, add the lettuce, sliced chicken, chopped bacon, Caesar dressing, and freshly grated Parmesan. Use a large knife to chop and mix everything together until well-combined.
- Place the tortilla on a flat surface and add the salad mixture down the center. Fold in the sides and tightly roll up the tortilla into a wrap.
- To toast the wrap, heat a clean skillet over medium heat and add a small drizzle of olive oil or a quick spray of cooking spray. Place the wrap seam-side down in the skillet. Cook for 1-2 minutes on each side, pressing down gently with a spatula, until the tortilla is golden brown and crisp.
Notes
- You can substitute the chicken breast with grilled chicken strips for convenience.
- Feel free to add other vegetables like cherry tomatoes or cucumbers for extra crunch.
- This wrap is best enjoyed fresh but can be stored for a day in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 540
- Sugar: 2g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg