Chicken Caesar Wrap

Whole-wheat wraps are a great choice for a lunch-time meal, and this recipe for yummy Chicken Caesar Wraps will always hit the spot!

VegetarianThis recipe is not vegetarian. No
TimetimeUnder 30 min.



  • ⅓ cup lemon juice (about 2 lemons)
  • 1 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 anchovy filet, rinsed, dried, and finely chopped (optional)
  • ½ teaspoon Dijon Mustard
  • ½ teaspoon black pepper
  • ¼ teaspoon Worcestershire sauce
  • ¾ cup extra-virgin olive oil
  • ¼ cup finely grated Parmesan cheese


  • ½ lb grilled boneless, skinless chicken breast cooled and shredded
  • ½ head romaine lettuce, chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons dressing
  • 4 whole wheat wraps


1. For the dressing: Whisk the lemon juice, salt, garlic, anchovy, mustard, pepper, and Worcestershire sauce together in a medium bowl until incorporated. Slowly drizzle in the oil, whisking constantly, until it turns a light cloudy yellow and is emulsified. Whisk in the Parmesan cheese.

2. For the salad: Toss the chicken, lettuce, Parmesan, and dressing together in a large bowl. Lay each wrap on a clean work surface, and top each with ¼ of the salad. Roll into a cylinder and serve immediately.