Save A festive twist on the classic chicken Caesar wrap, featuring crispy breaded chicken, fresh romaine, Parmesan, and a tangy lighter Caesar dressing—all wrapped up for a quick and satisfying meal.
I love making these wraps during the holidays since they add a festive touch with the roasted red pepper hats and bring the whole family together.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 1/2 cup plain Greek yogurt, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, olive oil spray
- Lighter Caesar Dressing: 1/2 cup plain Greek yogurt, 1 tablespoon olive oil, 2 tablespoons grated Parmesan cheese, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 small garlic clove minced, salt and pepper to taste
- Wrap Assembly: 4 large whole wheat tortillas, 4 cups chopped romaine lettuce, 1/2 cup cherry tomatoes halved, 1/4 cup shredded Parmesan cheese, 1/2 cup roasted red bell pepper strips (for Santa Hat touch)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Prepare chicken:
- Slice chicken breasts into strips. In a bowl toss with Greek yogurt to coat.
- Bread chicken:
- In another bowl mix panko Parmesan garlic powder smoked paprika salt and pepper. Dredge chicken strips in breadcrumb mixture pressing gently to adhere.
- Bake chicken:
- Arrange breaded chicken strips on the lined tray. Spray lightly with olive oil. Bake for 18–20 minutes turning halfway until golden and crispy.
- Make dressing:
- Meanwhile whisk together all dressing ingredients in a bowl. Adjust seasoning to taste.
- Warm tortillas:
- Warm tortillas briefly in a dry skillet or microwave for easy rolling.
- Assemble wraps:
- Lay each tortilla flat. Spread with a little Caesar dressing. Top with romaine cherry tomatoes roasted red pepper strips (arranged at one end as Santa hats) crispy chicken and shredded Parmesan.
- Finish and serve:
- Drizzle with extra dressing. Roll tightly into a wrap tucking in the ends. Slice in half if desired and serve immediately.
Save Making these wraps always brings a smile to my family's faces, especially during the holiday season when we gather around the table.
Notes
For extra crunch add thinly sliced radishes or cucumber. Substitute grilled chicken for a lighter non-breaded version. Roasted red peppers add holiday color and sweetness but can be omitted. Pair with sparkling water or a crisp Sauvignon Blanc.
Required Tools
Baking tray Parchment paper Mixing bowls Whisk Knife and cutting board Tongs
Allergen Information
Contains Wheat (tortillas) Milk (Parmesan Greek yogurt) Fish (Worcestershire sauce may contain anchovies). Please double-check all packaging for hidden allergens.
Save This wrap delivers both festive fun and flavor in every bite perfect for quick meals and holiday gatherings.
Recipe Guide
- → How do I achieve crispy chicken in this wrap?
Coat chicken strips in a mixture of panko breadcrumbs, grated Parmesan, and spices, then bake at 400°F for 18–20 minutes, turning halfway for even crispness.
- → Can I substitute the breaded chicken with grilled chicken?
Yes, grilled chicken can be used for a lighter option, though it will change the texture and flavor compared to the crispy breaded version.
- → What makes the dressing lighter than traditional Caesar?
This dressing uses Greek yogurt instead of mayonnaise or heavy dressings, combined with Parmesan, lemon juice, and Dijon mustard for a tangy and creamy flavor.
- → How should I assemble the wrap to keep it intact?
Warm the tortillas briefly, then spread the dressing on each before layering romaine, cherry tomatoes, roasted red pepper strips, chicken, and Parmesan. Roll tightly, tucking in ends, and slice if desired.
- → Are there suggested additions for extra crunch or flavor?
Thinly sliced radishes or cucumber can be added inside the wrap for extra crunch and freshness.