Chicken Caesar Wrap — Photo:
Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell

Active Time:

1 hr 30 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

4 wraps

A classic Caesar might just be the perfect salad — and we turned all of the best parts into a tasty chicken wrap. For these easy sandwiches, pita rounds are stuffed with grilled chicken, crunchy romaine lettuce and croutons, shards of crispy Parmesan, and an umami-packed Caesar dressing that’s punched up with anchovies, Worcestershire sauce, and lemon juice. Homemade croutons and cheese crisps take this sandwich to the next level, but you can also buy them pre-made to save time.

Frequently asked questions

What’s in a Caesar salad?

For a classic Caesar salad, romaine leaves are tossed with croutons, Parmesan, and a creamy, garlicky dressing made with anchovies. Though its origins are unknown, a popular theory is that chef Caesar Cardini created the recipe at his restaurant in Tijuana, Mexico, as a snack for guests.

Notes from the Food & Wine Test Kitchen

Purchase romaine hearts with firm heads and tender, light green leaves, pulling back a few leaves if possible to check for any rotten spots. Finely mincing the garlic for the dressing and chicken rub brings in a punchy garlic flavor without being too pungent. Similarly, finely mincing the anchovies to a paste allows them to completely meld into the dressing.

You can bake the chicken and pitas if you prefer. At Step 5, bake chicken in an oven preheated to 375°F, until the thickest portion of chicken registers at least 165°F on a thermometer, 20 to 30 minutes. Warm the pitas in the preheated oven for about five minutes.

To simplify the dressing, you can use premade mayonnaise, then whisk in the Worcestershire sauce, lemon juice, and anchovies. You can also skip the anchovies entirely and double the Worcestershire sauce in the recipe. Instead of making cheese crisps, heat grated Parmesan cheese on a non-stick skillet and roll assembled wrap on the cheese to adhere for a crispy cheese “skirt.”

Make ahead

Plenty of this wrap’s components can be made ahead. The Parmesan for the croutons and dressing can be grated up to a week in advance. The chicken can be grilled up to four days ahead and stored in an airtight container in the fridge. The dressing, croutons, and cheese crisps can be prepared up to a week in advance. Store the dressing in an airtight container in the fridge; the croutons and cheese crisps can be stored in airtight containers at room temperature. Assembled wraps can be stored, tightly wrapped in plastic wrap, for up to one day in the fridge — use less dressing for pre-made wraps and serve remaining dressing on the side.

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Ingredients

Croutons and Cheese Crisps

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)

Caesar Dressing

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)

Wraps

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)

Directions

Prepare the Croutons and Cheese Crisps

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.
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.
While Croutons and Cheese Crisps are cooling, prepare the Caesar Dressing

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.
Prepare the Wraps

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.
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.
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.
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.