Chopped Chicken Caesar Salad Wrap

A Chopped Chicken Caesar Salad Wrap is the easiest way to turn a classic salad into a filling meal that travels anywhere and satisfies everyone at the table. You get all the creamy tang of Caesar dressing, juicy chicken, bacon crunch, and that irresistible cheesy finish—bundled up in a crispy toasted tortilla. This is my go-to lunch after busy weekends, and it always disappears fast.

I started making these salad wraps for my kids when they wanted “something fun” in their lunches. Now, even my husband requests one on weeknights when we are tired of the same old salads.

Ingredients

• Chicken breast: brings lean protein and stays moist if you do not overcook it choose organic or air-chilled if possible for best texture
• Kosher salt: pre-measured so you bring out all the flavors without harshness
• Cracked black pepper: coarsely ground for little pops of flavor
• Olive oil: adds richness and helps everything crisp up extra virgin packs more fresh flavor
• Large burrito-size tortilla: holds everything together look for a soft flexible one so your wrap does not crack
• Iceberg lettuce: extra crunchy and refreshing buy a tight head with no brown edges
• Bacon: gives deep savory flavor and a crisp bite use thick-cut or applewood smoked for richness
• Store-bought Caesar dressing: saves time and makes things simple pick a brand with anchovy and Parmesan in the ingredient list for best taste
• Freshly grated Parmesan cheese: brings nutty salty depth always buy a hunk and grate yourself so it melts better

Step-by-Step Instructions

Cook the Bacon:

Heat a splash of oil in a skillet over medium-high until hot enough that a drop of water sizzles. Add bacon strips in an even layer and cook for two to four minutes per side until as crisp as you like. Cool on paper towels then chop into small pieces for even distribution in the wrap.

Prepare and Cook the Chicken:

Preheat your oven to four hundred degrees. Season chicken breasts generously and sear both sides in a hot skillet with olive oil about four minutes per side so you build a golden crust. Slide the skillet into the oven and roast just until the center hits one sixty-five degrees usually nine to twelve minutes. Let it rest so juices stay inside then slice into strips while still warm.

Make the Chopped Salad:

Wash and dry lettuce thoroughly so you do not water down the dressing. Chop into bite-sized pieces for easier eating. On a big cutting board, pile up lettuce, chicken, bacon, Caesar dressing, and lots of Parmesan. Use a large sharp knife to chop and mix until everything is in small bits and evenly coated.

Assemble and Roll the Wrap:

Lay your tortilla flat on a cutting board. Spoon the chopped salad down the center in a long mound but leave space at the edges. Fold in the sides first and then roll up tightly from the bottom so nothing falls out.

Toast for Crunch:

In a clean skillet over medium heat add just enough olive oil to coat. Lay the wrap seam side down and cook for one or two minutes per side, pressing lightly, until the tortilla gets crispy and golden. Let cool for a minute before slicing so it stays shut.

Pin

The bacon in this wrap is my favorite part because it adds just the right amount of smoky flavor. I love how every bite has a mix of cool lettuce and that warm salty bacon—reminds me of summer picnics with my family.

Storage Tips

This wrap keeps well in the fridge for up to one day if already assembled. For best results, keep the chopped salad filling separate and wrap right before serving to avoid sogginess. If you have any extra chopped chicken, it can be refrigerated in an airtight container for three days and used in other meals like grain bowls or tacos.

Ingredient Substitutions

If you run out of iceberg lettuce, romaine makes a great swap and holds up well with creamy dressing. To make it vegetarian, skip the chicken and bacon and add crispy chickpeas or roasted tofu for protein. Tortilla options are endless—whole wheat or spinach wraps add color and fiber.

Pin

Serving Suggestions

I like to serve this wrap with kettle chips, a pickle spear, or some cherry tomatoes on the side. For parties, slice into smaller pinwheels for easy appetizers. A little extra Caesar dressing on the side for dipping makes it a real treat.

Cultural and Historical Context

The Caesar salad hails from Tijuana back in the 1920s and came about when a chef had to improvise with pantry basics. Turning that classic into a hearty wrap makes it portable and fits today’s on-the-go way of eating. I think about this as the perfect marriage of California hand food and classic Italian-American flavor.

Recipe Questions & Answers

→ How do I keep the wrap from getting soggy?

Ensure lettuce is thoroughly dried before chopping and assembling. For extra protection, cool cooked chicken and bacon before adding to the lettuce and wrap just before eating.

→ Can I use a different type of lettuce?

Yes, romaine or a crisp mixed lettuce blend work well for added crunch and flavor in the wrap.

→ Is there a substitute for bacon?

Try turkey bacon or skip entirely for a lighter version. Pan-seared mushrooms can also add depth.

→ Do I have to toast the wrap?

No, but toasting adds a crisp exterior and warms the filling, making the wrap more satisfying and sturdy.

→ Can I make this ahead for meal prep?

Prepare chicken, bacon, and chopped salad ahead. Assemble and toast the wrap just before serving for best texture.