Pin A festive twist on the classic chicken Caesar wrap, featuring crispy breaded chicken, fresh romaine, Parmesan, and a tangy lighter Caesar dressing—all wrapped up for a quick and satisfying meal.
I first tried this recipe during the holidays—it was a hit with my family and has become a festive favorite ever since.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 1/2 cup plain Greek yogurt, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, Olive oil spray
- Lighter Caesar Dressing: 1/2 cup plain Greek yogurt, 1 tablespoon olive oil, 2 tablespoons grated Parmesan cheese, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 small garlic clove, minced, Salt and pepper to taste
- Wrap Assembly: 4 large whole wheat tortillas, 4 cups chopped romaine lettuce, 1/2 cup cherry tomatoes halved, 1/4 cup shredded Parmesan cheese, 1/2 cup roasted red bell pepper strips for Santa Hat touch
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Step 2:
- Slice chicken breasts into strips. In a bowl, toss with Greek yogurt to coat.
- Step 3:
- In another bowl, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Dredge chicken strips in breadcrumb mixture, pressing gently to adhere.
- Step 4:
- Arrange breaded chicken strips on the lined tray. Spray lightly with olive oil. Bake for 18–20 minutes, turning halfway, until golden and crispy.
- Step 5:
- Meanwhile, whisk together all dressing ingredients in a bowl. Adjust seasoning to taste.
- Step 6:
- Warm tortillas briefly in a dry skillet or microwave for easy rolling.
- Step 7:
- To assemble, lay each tortilla flat. Spread with a little Caesar dressing. Top with romaine, cherry tomatoes, roasted red pepper strips arranged at one end as Santa hats, crispy chicken, and shredded Parmesan.
- Step 8:
- Drizzle with extra dressing. Roll tightly into a wrap, tucking in the ends. Slice in half if desired and serve immediately.
Pin This wrap has brought many joyful family lunches—especially during festive gatherings where everyone loves the vibrant look and taste.
Notes
For extra crunch add thinly sliced radishes or cucumber. Substitute grilled chicken for a lighter non-breaded version. Pair with sparkling water or a crisp Sauvignon Blanc.
Required Tools
Baking tray, Parchment paper, Mixing bowls, Whisk, Knife and cutting board, Tongs
Allergen Information
Contains Wheat (tortillas), Milk (Parmesan, Greek yogurt), Fish (Worcestershire sauce may contain anchovies). Please double-check all packaging for hidden allergens.
Pin This recipe offers a delightful blend of textures and flavors that is sure to please any crowd.
Recipe Questions
- → How do I achieve a crispy breaded coating on the chicken?
Coat the chicken strips with Greek yogurt before dredging in a seasoned panko and Parmesan mixture. Bake at 400°F for 18-20 minutes, turning halfway to ensure even crisping.
- → Can I make the dressing lighter?
Yes, the dressing uses Greek yogurt instead of mayonnaise for a creamy yet lighter texture, balanced with lemon juice and Dijon mustard for tang.
- → What gives the wrap its festive color?
Roasted red bell pepper strips arranged like Santa hats add a vibrant, seasonal touch along with fresh romaine and cherry tomatoes.
- → Are there alternatives to baking the chicken?
You can grill the chicken for a lighter, non-breaded version or pan-fry it for similar crispness if preferred.
- → How should I warm the tortillas for wrapping?
Briefly warm tortillas in a dry skillet or microwave to make them more pliable and easier to roll without tearing.
- → What pairs well with this wrap?
Try sparkling water or a crisp Sauvignon Blanc to complement the rich, tangy flavors and keep the meal light and refreshing.