Chicken Caesar Salad Wrap
Looking for a fun twist on lunch? Try this Chicken Caesar Salad Wrap. Fresh, crisp, and delicious this simple combination hits the spot every single time. Made from a few simple ingredients, and loaded with protein, this easy lunch recipe comes together in under 20 minutes too!
I saw my friend, Teri Turner from @nocrumbsleft make her version of the Chicken Caesar Salad Wrap that went absolutely viral and I knew I had to give it a try! And while I gave this recipe a Healthyish spin, be sure to check out her original version over on her website. Teri’s recipe.
How to Make Chicken Caesar Salad Wrap
Prepare the Dressing
Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh squeezed lemon juice in a food processor. Buzz until well combined. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use.
**Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing. *
Prepare the Chicken
Butterfly one pound of chicken breasts (about 2 breasts) into four thin cutlets. Season with salt, black pepper, and dried oregano on both sides. Add avocado oil to a non-stick skillet. Once the oil is hot, add the prepared cutlets. Sear for about 3-4 minutes per side to ensure doneness. The internal temperature should reach 165 degrees. Remove the chicken from the pan and allow it to cool before cubing it into bite-sized pieces.
Prepare the Other Ingredients
Next, you’ll roughly chop 2-3 hard boiled eggs depending on size. Set them aside.
Carefully, peel 2-3 large pieces of lettuce from a head of iceberg lettuce. Rinse under cold water and pat dry. You’ll need 2-3 pieces of lettuce per wrap. Peel, pit, and slice ½ of an avocado.
Assemble
Combine the cubed chicken, chopped hard-boiled egg, and about 2-3 tablespoons of the yogurt Caesar dressing in a mixing bowl. Toss until well combined. You can use as much or as little dressing as you like. Extra dressing can be store in an airtight container in the refrigerator for three to four days.
Add the lettuce to a piece of parchment paper. Next, add 2-3 spoonfuls of the chicken egg mixture to the prepared pieces of lettuce. Top with sliced avocado and roll the lettuce closed tightly. Slice in half and enjoy. Best enjoyed immediately.
Storage
Any leftover chicken Caesar salad can be store in an airtight container in the refrigerator for three to four days. Extra dressing should be stored in a separate airtight container in the refrigerator for three to four days as well. Looking for more recipes? Try my Ultimate Caesar Salad.
Chicken Caesar Salad Wrap
Ingredients
Chicken
- 1 lb. chicken, 2 breasts, butterflied into 4 thin cutlets
- ¼ teaspoon salt, season the chicken
- ¼ teaspoon black pepper, season the chicken
- ½ teaspoon dried oregano, season the chicken
- 1 tablespoon avocado oil, to pan sear chicken
Other Ingredients
- 2-3 hard-boiled eggs, depending on size, roughly chopped
- 2-3 pieces iceberg lettuce, per sandwich, rinse and dry
- ½ small avocado, peel, pit, and slice
Yogurt Caesar Dressing
- ½ cup 0% plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup parmesan cheese, grated
- 1.5 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- 2 cloves garlic
- 1 teaspoon anchovy paste, or 2 anchovy fillets
- 1.5 – 2 tablespoons lemon juice, fresh squeezed
- kosher salt, to taste
- cracked black pepper, to taste
- 1-2 tablespoons warm water, to thin dressing – optional
Equipment
- 1 non-stick skillet
- 2-3 pieces parchment paper
Instructions
How to Make Chicken Caesar Salad Wrap
Prepare the Dressing
- Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh squeezed lemon juice in a food processor. Buzz until well combined. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use. **Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing. *
Prepare the Chicken
- Butterfly one pound of chicken breasts (about 2 breasts) into four thin cutlets. Season with salt, black pepper, and dried oregano on both sides. Add avocado oil to a non-stick skillet. Once the oil is hot, add the prepared cutlets. Sear for about 3-4 minutes per side to ensure doneness. The internal temperature should reach 165 degrees. Cooking time will vary based on the thickness of your cutlets. Remove the chicken from the pan and allow it to cool before cubing it into bite-sized pieces.
Prepare the Other Ingredients
- Next, you’ll roughly chop 2-3 hard boiled eggs depending on size. Set them aside.Carefully, peel 2-3 large pieces of lettuce from a head of iceberg lettuce. Rinse under cold water and pat dry. You’ll need 2-3 pieces of lettuce per wrap. Peel, pit, and slice ½ of an avocado. Set it aside.
Assemble
- Combine the cubed chicken, chopped hard-boiled egg, and about 2-3 tablespoons of the yogurt Caesar dressing in a mixing bowl. Toss until well combined. You can use as much or as little dressing as you like. Extra dressing can be store in an airtight container in the refrigerator for three to four days.
- Add the lettuce to a piece of parchment paper. Next, add 2-3 spoonfuls of the chicken/egg mixture to the prepared pieces of lettuce. Top with sliced avocado and roll the lettuce closed tightly. Slice in half and enjoy. Best enjoyed immediately.
2 Comments on “Chicken Caesar Salad Wrap”
What is the nutrition info on the dressing?
I don’t have it split out on its own… sorry.