The Baker Upstairs: Chicken Caesar Salad Wraps


Chicken Caesar Salad Wraps

These chicken caesar salad wraps are so quick and easy to put together, and so delicious!

These chicken caesar salad wraps are so quick and easy to put together, and so delicious!

These wraps are amazing! I saw them a few weeks ago and knew they needed to make their way into my life as soon as possible. I love caesar salad, and I love wraps, so really, what could be better? They are so quick and easy to put together, and I already had all of the ingredients on hand. The caesar dressing, in particular, is so delicious and tangy. I tasted it right after I made it, and was so amazed that I had made it at home! I brought a spoonful to Geoff to try, and he couldn't believe it either. It goes perfectly with the chicken and lettuce and makes a filling yet light meal. Yum!

Chicken Caesar Salad Wraps
adapted from Mel's Kitchen Cafe

1/4 cup light mayo (I like the kind with olive oil)
1/4 cup parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 garlic clove, finely minced
1/4 cup olive oil
3 cups cooked shredded chicken (rotisserie works great)
1 romaine heart, torn into bite size pieces (I used romaine salad mix)
4 large tortillas or wraps (whole wheat would be awesome)

In a large bowl, whisk together the mayo, parmesan, lemon juice, worcestershire, dijon mustard, and garlic. Gradually whisk in olive oil until fully incorporated. Toss with chicken and lettuce until coated. Divide into tortillas or wraps and enjoy!


  1. Hi Alicia, these look delicious! I think the kids would like something different for lunch, and these would fit the bill! Thanks for sharing!

  2. I made these today and they were delicious! I'm definitely going to make them more in the future. Thanks so much for sharing.

  3. I just made this with some leftover Italian chicken in my Kitchen Aid. I will be doing this every time I have leftover chicken!

  4. I just made's delish but how long will it keep for after made?

    1. I can't say for sure, but I would probably try to use them within 12 hours or so, just because of the interaction between the lettuce and the dressing. Any longer than that, and they might get soggy. You could definitely make the dressing several days in advance, and just toss it with the chicken and lettuce right before you're ready to serve.

  5. This looks and sounds delish but where are the anchovies in the dressing?