Ingredients
For the Salad:
- 2 cups cooked chicken, chopped
- 4 cups Romaine lettuce, chopped
- 1/3 cup shaved Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 4 large flour tortillas
For the Caesar Dressing:
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1/2 teaspoon fresh black pepper
- 1 clove garlic, grated
Instructions
- Prepare the Dressing: If making your own Caesar dressing, combine Greek yogurt, grated Parmesan cheese, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, anchovy paste, black pepper, and grated garlic in a blender or food processor. Blend until the mixture is smooth and creamy.
- Combine Salad Ingredients: In a large bowl, add chopped Romaine lettuce, cooked chicken, shaved Parmesan cheese, and halved cherry tomatoes. Toss gently to mix all ingredients evenly.
- Add Dressing: Pour the Caesar dressing over the salad mixture and toss again until every element is evenly coated with the creamy dressing.
- Assemble Wraps: Lay out the flour tortillas, divide the salad mixture evenly among them. Fold the sides inward and roll tightly like a burrito to enclose the filling.
- Serve: Cut each wrap in half diagonally and serve immediately. Alternatively, store in an airtight container for up to one day if preparing ahead.
Notes
- You can use store-bought Caesar dressing to save time if preferred.
- For a healthier option, choose whole wheat tortillas instead of flour tortillas.
- Add croutons inside the wraps if you prefer a crunchy texture.
- These wraps can be refrigerated for up to 24 hours but are best eaten fresh.
- Anchovy paste can be omitted for a milder dressing taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
