Keep lunch prep easy with these Caesar Chicken Salad Lunch Wraps! Mix up the caesar chicken salad ahead of time, then enjoy with greens on a wrap, as a sandwich, or dip in crackers at lunchtime. Simple & make-ahead friendly!
For the Caesar Chicken Salad:
1pound cooked chicken breasts, shredded (see note for cooking instructions if needed)
1green bell pepper, finely diced
1 small shallot bulb, finely diced
1/2cup creamy Caesar salad dressing
1/4cup freshly grated parmesan cheese
1/2 teaspoongarlic powder
1/4 teaspoonsalt & fresh ground black pepper
For each wrap:
burrito size tortilla
1 1/2cups of greens, loosely packed (I used a romaine mix)
optional add-ins: cherry tomatoes, croutons, extra parmesan cheese, squeeze of lemon juice
Mix it up: In a medium mixing bowl, combine all the Caesar chicken salad ingredients, including the shredded chicken, bell pepper, shallot, Caesar salad dressing, mayonnaise, parmesan cheese, garlic powder, salt and pepper. Stir until creamy and well mixed.
Assemble wrap: In a small mixing bowl, combine about 1 cup of the Caesar chicken salad mixture, and about 1.5 cups of loosely packed greens. You can also add about 1/2 cup of additional mix-ins like cherry tomatoes or croutons (don’t add too much or you won’t be able to wrap it up). Use tongs to toss it all together, dispersing the dressing and mixing up the greens with the chicken salad. Dump this mixture onto your tortilla or wrap, arranging in a thick horizontal line. Wrap it up by folding the sides over, wrapping from the bottom and tucking in the sides tightly as you go (see photos in the post above!).
Store it: For best quality, it’s best to enjoy premade wraps within 24 hours of assembling. Keep the Caesar chicken salad stored in the fridge separately from the lettuce and tortillas, then assemble the wrap the night before or the morning you’d like to enjoy it. Wrap tightly in foil or use container that will fit the wrap but not let it unroll. You can also enjoy the chicken salad on bread, or with crackers if you don’t want to use tortillas. Store leftovers in airtight containers in the fridge and enjoy within 4 days.
To cook chicken breasts:Oven: Preheat oven to 425F. Lay raw chicken in a rimmed baking pan lined with aluminum foil (for easy clean up). Rub with 1 tablespoon avocado or olive oil and season with salt and pepper. Cook for 20-30 minutes or until the internal temperature reaches 165F. Instant Pot: Place your raw chicken breasts into the pot with 1 cup chicken broth. Season lightly with salt and pepper. Cook on Manual or High Pressure for 8-9 minutes for raw or 12-14 minutes for frozen (higher end of the range for thicker breasts). Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure. More info on chicken cooking methods in my article How to Cook Chicken for Meal Prep!
Make a half batch of this recipe to serve 2 if you only have one chicken breast (at least 8 ounces).
Nutrition information estimated with My Fitness Pal and includes Caesar Chicken Salad Lunch Wrap as pictured.