This Chicken Caesar Salad Wrap Is Easy And Tastes Fantastic
This Chicken Caesar Salad Wrap is an absolute game-changer! With crisp iceberg lettuce, delectable fillings, and crunchy gluten-free croutons, it’s not just a wrap; it’s a fabulous indulgence.
As a gluten-free enthusiast and a gal who loves a wrap, I recently saw an enticing post from @paninishoppe on Instagram. It looked so divine that I wanted to create my own gluten-free spin on a Chicken Caesar Salad Wrap. I was especially enamored with the way they reached in to grab the core with their bare hands.
The Secret to Assembling the Perfect Caesar Salad Wrap
We didn’t go quite as hard-core as they did, but we did discover that removing the lettuce core is crucial. Another key to success is to gently peel off the lettuce’s outside shell, keeping it intact so it can be rolled like a burrito.
It takes a little bit of practice, but the result is so lovely! You’ll be thrilled, and so will your favorite eaters.
Teri’s tip for a perfect wrap:
The trick to wrapping securely is to encase your creation in waxed paper first, fold or twist the ends, then slice it down the center.
How to Elevate Your Caesar Salad Wrap
The good news is that you can invent lettuce wraps with an infinite variety of fillings and flavor profiles. Experiment with ingredients you love and truly make it your own. By the way, I’m absolutely crazy about our gluten-free croutons. They’re totally next level. You can store croutons in a paper bag if you are planning to store over night. We love to make our own, but feel free to use store-bought if you prefer.
Don’t Waste, Innovate!
And since you’ll use only a couple lettuce leaves per sandwich, we have a few great ideas for how to use your extra iceberg lettuce. Put those extra leafy greens to use by turning them into a crisp Wedge Salad, or you can shred them for another delectable dish like my Taco Salad.
Keep Scrolling For More of Teri’s Favorite Caesar-Inspired Recipes!
My new Caesar Salad Sandwich, served on buttery, crusty bread, is an exceptional grilled cheese with the flavors and crunch of a Caesar Salad. We used mozzarella cheese, which melts perfectly, and a sprinkle of parmesan, adding a crisp texture and some lovely classic flavor notes.
A stuffed potato is the best when I’m on Whole30. It feels indulgent, but it’s packed with fabulous ingredients. These take a little prep, but they are so worth it. It is a great family dinner, because everyone can make their own.
The shrimp for this salad is super easy to make: just sauté, turn off the heat, add clarified butter, then toss in Picante spice blend. They are delicious on any green, served with Marinated Onions and cucumbers, then finished with sunflower seeds. And let’s not even get started on my Lime Caesar Dressing; it’s a run don’t walk situation. Great on this salad, but perfect on so many other dishes.
This salad is loaded with my Everyday Roast Chicken Breast, Jammy Eggs, Marinated Red Onions, and beautiful greens. I added niçoise olives and artichokes, but it’s also lovely with blanched green beans and radishes…the sky’s the limit, especially at this time of year. It’s also lovely with a bit of crunch, like this parmesan crisp.
If you make this Caesar Salad Wrap leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
The Caesar Salad Wrap is an absolute game-changer, blending crisp iceberg lettuce with mouthwatering fillings and crunchy croutons.
For the Gluten-Free Croutons
- 8 slices of gluten-free bread, we used Canyon Bakehouse Gluten-Free Bread, cut into approx. ½ inch squares
- ½ cup Marinated Red Onion oil
- ½ teaspoon kosher salt, plus more
- 2 tablespoons grated Parmesan
For the Crispy Chicken
- 9 tablespoons extra-virgin olive oil, divided
- 2 tablespoons dried oregano
- 5 cloves of garlic, crushed
- Zest and juice of one lemon
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 4 – 5 boneless skinless chicken breasts
For the wrap
- 2 heads of iceberg lettuce
- 12 to 16 tablespoons Caesar dressing, or more, recipe at bottom of the post.
- 4 ounces parmesan cheese, shaved
- Marinated Red Onions
Make the Gluten-Free Croutons
- Preheat the oven to 350F and prepare a parchment-lined sheet pan.
- In a large bowl, add the bread squares, the Marinated Red Onion Oil, and salt. Using your hands, toss to coat completely.
- Arrange the bread on the prepared sheet pan in a single layer. If crowded, I suggest using two sheet trays. Sprinkle the parmesan cheese all over the bread cubes. Place in the oven and cook until golden brown and crispy, for 20 to 25 minutes.
- Remove from the oven and transfer the bread to a large bowl or a jar. Alternatively, you can purchase your favorite gluten-free croutons.
Make the Crispy Chicken
- In a small bowl, add 5 tablespoons of olive oil, oregano, garlic, lemon zest and juice, salt and pepper. Whisk to combine.
- In a large bowl, add the chicken breasts. Pour the marinade over the chicken and toss to coat the chicken completely. Cover and place in the fridge to marinate for at least 30 minutes or overnight. Either way, it’s delicious!
- In a large skillet, add 2 tablespoons of olive oil and heat over medium high heat. Once the pan is hot, working in batches, add half of the chicken breasts and cook about 4 minutes per side, until browned. Place a lid over the pan and reduce the heat to medium low. Continue to cook until cooked through, about 4 minutes. (A total of 12 minutes.) Remove chicken breasts and wipe out the pan using a cloth or paper towel. Repeat this step for the rest of the chicken breasts, adding more olive oil if needed. Once the chicken breasts are done, slice the breasts then set aside.
Assemble the Caesar Salad Wraps
- With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer three, largest, iceberg leaves, making sure to keep them in one piece. Nestle the leaves together to form a lettuce bowl over a sheet of wax paper. You’ll want to assess which way you’ll be rolling the wrap so that you can add the filling lengthwise.
- Sprinkle with a pinch of salt all over and add 2 tablespoons of the Caesar dressing. Add a half ounce of parmesan shavings and one ounce of the croutons. Lay between 2.5 and 3 ounces of the chicken across the lettuce bowl and top it with 1 to 2 tablespoons of the dressing, and half an ounce of parmesan. Top with Marinated Red Onions.
- Carefully, and using both of your hands, begin to roll it up into a wrap. Begin rolling from the root-end of the leaves and use the wax paper to help you roll, but continuously pull the paper out. Fold the lettuce edges inward while rolling, until the sandwich is completely wrapped, like a burrito. Then wrap the paper around the sandwich, twisting the ends, and cut in half.
- Make another wrap using the same head of lettuce, then make two more from the second head of iceberg lettuce. You will likely only be able to get two wraps per head of iceberg, depending on the size of the leaves, because the inner leaves are thicker and will make the wrap too lettuce-heavy. *See Ter’s tip for using any leftover lettuce.
There will be a fair amount of the iceberg left over, do not throw this out! Save to use in other dishes, like a wedge or chopped salad.
If planning to store croutons overnight place them in a paper bag.
Keywords: Chicken Caesar, Caesar Salad Wrap, Caesar Salad
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