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crispy chicken wrap

Crispy Chicken Wrap

5 from 2 votes
Chicken, bacon, croutons and lettuce tossed in homemade Caesar dressing, chopped fine, wrapped and toasted until crisp.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Main Course
Cuisine: American
Calories: 1511
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For the Chicken
  • 2 lb boneless chicken breast cut into cubes
  • Salt to taste
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 2 tablespoon olive oil
For the Caesar Dressing
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 cloves garlic grated
  • 1 tablespoon olive oil
  • ⅔ cup Parmesan cheese grated
  • 2 –3 tablespoon water to thin if needed
For the Caesar Salad Mix
  • 1 cup diced bacon or guanciale
  • 2 cups lettuce finely chopped and dried
  • ½ cup Parmesan cheese grated
  • ½ cup croutons
  • ½ cup Caesar dressing
To Assemble
  • 4 large tortilla wraps
  • 4 tablespoon oil for toasting

Equipment

Method
 

  1. Marinate the Chicken: In a bowl, season the chicken with salt, black pepper, smoked paprika, and garlic powder. Drizzle with olive oil and toss to coat. Let it marinate for 1–2 hours if you have time (or just while you prep the bacon).
  2. Cook the Bacon: In a skillet over medium-high heat, cook the diced bacon until golden and crispy. No extra oil needed — the bacon will render beautifully. Remove and set aside. (watch video below!)
  3. Cook the Chicken: In the same skillet (wipe out excess grease if needed), heat a little oil. Add the chicken and cook for 10–12 minutes, until golden brown and fully cooked.
  4. Make the Caesar Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, garlic, Parmesan, lemon juice, and olive oil. Season with salt and black pepper. Thin it out with a splash of water until creamy and pourable. (you can also skip this step & use your fav store-bought caesar dressing!)
  5. Mix the Salad Filling: In a large bowl, combine lettuce, cooked chicken, crispy bacon, Parmesan, croutons, and Caesar dressing. Toss everything well, then go in with a pizza cutter and chop the mixture finely — this is the secret to the perfect wrap filling!
  6. Assemble the Wraps: Lay a tortilla flat, spoon in the Caesar mixture, and fold into a wrap.
  7. Crisp Them Up: Heat a skillet over medium-low heat with a bit of oil. Toast each wrap until golden and crispy on both sides. (watch video below!)
  8. Serve & Enjoy: Slice in half, serve warm with extra Caesar dressing on the side (and maybe fries, because why not?).

Nutrition

Calories: 1511kcalCarbohydrates: 26gProtein: 71gFat: 123gSaturated Fat: 27gPolyunsaturated Fat: 46gMonounsaturated Fat: 45gTrans Fat: 0.3gCholesterol: 239mgSodium: 2184mgPotassium: 1222mgFiber: 3gSugar: 4gVitamin A: 1419IUVitamin C: 6mgCalcium: 452mgIron: 4mg

Notes

Storage.
  • These keep in the fridge for up to 2 days wrapped tightly, though they're best fresh since the filling softens the tortilla over time.
  • Reheat them in a skillet over medium heat rather than the microwave so they crisp back up. If you want to get ahead, make the chicken, bacon and dressing up to 2 days early and keep them separate, then assemble and toast when you're eating.
Dry the lettuce properly, salad spinner or paper towels. Wet lettuce is the number one reason a wrap goes soggy.
Chop the filling fine with a pizza cutter after it's mixed. It's what stops everything falling out the end.
Toast on medium-low, not high. You want the tortilla golden all over rather than scorched in patches.
Cook the bacon first and use the fat for the chicken.

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