Grilled Chicken Caesar Wrap with Romaine and Crunch
Cooked grilled chicken, dry romaine, and Caesar dressing make two cold wraps, with optional Parmesan and croutons.
Ingredients
Main ingredients
- 2 grilled chicken breasts cooked and cooled
- 3 cups romaine lettuce chopped and thoroughly dried
- 0.5 cup Caesar dressing dairy-free
- 2 gluten-free wraps or lettuce leaves
- 0.25 cup Parmesan cheese optional, grated
- 0.5 cup croutons optional, gluten-free
Instructions
Instructions
- Slice the cooked, cooled chicken and chop the romaine; dry the leaves thoroughly. Toss romaine with the Caesar dressing until coated.
- Divide chicken and dressed romaine evenly between the two wraps or lettuce-leaf portions, leaving room at the edges for folding. If needed, soften packaged wraps according to their directions first.
- If using, add 2 tablespoons Parmesan and 1/4 cup croutons to each portion. Omit Parmesan for a dairy-free version and check dressing and crouton labels.
- Fold in the sides and roll the wraps snugly, or serve the lettuce portions as cups. Cut wraps in half and serve immediately, keeping unused filling chilled.
Notes
- Keep components at 40°F or below and use chicken within 3–4 days of its original cooking date.
- Refrigerate within 2 hours, or 1 hour above 90°F; assemble close to serving for crisp lettuce.