Chopped Chicken Caesar Wrap (Printer-Friendly Version)
Juicy chicken, bacon, crisp lettuce, and creamy Caesar dressing wrapped in a soft tortilla for a quick, tasty meal.
# Required Ingredients:
→ Chicken
01 -
1 chicken breast
02 -
½ teaspoon kosher salt
03 -
¼ teaspoon black pepper
04 -
3 tablespoons olive oil
→ Wrap
05 -
1 burrito-size flour tortilla
06 -
1 head iceberg lettuce, chopped
07 -
4 bacon strips
08 -
4 tablespoons Caesar dressing
09 -
¼ cup grated Parmesan cheese
# Step-by-Step Instructions:
01 -
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add bacon strips and cook for 2-4 minutes per side until crispy. Transfer to paper towel-lined plate to drain and cool. Once cooled, chop into bite-sized pieces.
02 -
Preheat oven to 200°C. Season chicken breast with kosher salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4 minutes per side until golden brown. Transfer to baking sheet and bake for 9-12 minutes until internal temperature reaches 74°C. Remove and rest for 5 minutes before slicing.
03 -
In a mixing bowl, combine chopped iceberg lettuce, sliced chicken, chopped bacon, Caesar dressing, and grated Parmesan cheese. Toss thoroughly to coat all ingredients evenly.
04 -
Place the tortilla flat on a surface. Spoon salad mixture into the center. Fold in sides and roll tightly to form a wrap. Heat a clean skillet over medium heat and toast the wrap for 1-2 minutes per side until golden brown and slightly crispy.
05 -
Slice the wrap in half and serve warm. Optionally pair with a side dish or enjoy as is.
# Handy Cooking Tips:
01 -
Use a meat thermometer to ensure chicken reaches 74°C internal temperature to maintain juiciness. Warm tortillas slightly before rolling to prevent tearing. Let chicken rest after cooking to retain moisture. Toasting the wrap improves texture and helps hold filling together.