Salad + Chicken + Wraps combine to be the perfect light summer dinner.
After Caesar and Greek, one of the most popular basic salads is a great grilled chicken salad. There’s lots of great versions, and when we look through the selections on Between Carpools, we get excited. They’re such a feel good meal–light, filling, flavorful. They’re always a hit, especially that Ramen Chicken Salad from Dinner Done #1. It seems that everyone makes it regularly and enjoys it!
Could we change things up to make another favorite light summer dinner?
We could. And putting that salad in a wrap is always a good idea.
In this recipe, seasoned chicken is cooked until golden, then tossed with a creamy homemade Caesar-style dressing.
It’s then wrapped up in soft wheat wraps. The dressing comes from the Dinner Done cookbook, with one small tweak—we skip the water for a thicker, richer consistency that’s perfect for wraps.
Honestly, the team preferred this recipes as a taco, like in the Creamy Chicken Tacos, but we made wraps since many people love wraps, and they’re often more practical (as they’re neater and portable)–but feel free to enjoy them any which way you like.
In the photos, we tossed the salad components together. If you prefer the lettuce not to soften, layer lettuce, chicken, vegetables, and dressing directly to the wrap rather than tossing everything first with the dressing.
If you have a fleishig Betty Crocker, you can warm them up and give the wraps some nice grill marks. You can also use a grill pan.
Refreshing, light, and family-friendly. Who doesn’t love Caesar salad and fresh grilled chicken?
Notes:
Not in the mood for wraps? Or find it hard to wrap wraps? You can also serve this taco style as shown here. Use smaller wraps and grill before filling. These taco plates are a fun serving idea if you’re serving them for a special occasion. Enjoy!
Grilled Chicken Caesar Wraps
Ingredients
- 3 large wheat wraps
- 3 cups chopped lettuce
- ½ lb grilled chicken
- ⅛ cup sliced red onion, optional
- 8-10 cherry tomatoes, sliced
- ¼ cup Caesar dressing
Grilled Chicken (you’ll use about half):
- 1 – 1 ½ lbs boneless chicken
- 1 ½ tsp paprika
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp kosher salt
Yellow Caesar Dressing (you’ll use about half):
- 4 tbsp mayonnaise
- 2 tbsp canola or avocado oil
- 1 garlic clove, crushed
- ¾ tsp mustard
- ⅛ tsp Worcestershire or soy sauce
- ¼ tsp kosher salt
Instructions
- Prepare the chicken: Toss chicken with paprika, parsley, garlic powder, and salt. Grease and heat a grill or sauté pan and cook until cooked through and lightly browned. Slice or chop into bite-sized pieces (alternatively, use prepared grilled chicken).
- Prepare the dressing. In a small bowl or container, whisk together mayonnaise, oil, garlic, mustard, Worcestershire (or soy) sauce, and salt until smooth. (The original recipe includes 1 tablespoon water, but we prefer to leave it out for a thicker dressing.)
- In a large bowl, combine lettuce, chicken, onion, tomatoes, and dressing. Toss until evenly coated. Alternately: If you prefer your lettuce extra crisp, skip the tossing step. Instead, layer the lettuce, chicken, onions, and tomatoes directly onto each wrap and drizzle with dressing before rolling.
- Divide the mixture among the wraps. Fold in the sides and roll tightly pulling it in. Heat a grill pan over medium heat and drizzle lightly with oil. Place the wraps seam-side down on the grill pan and cook until lightly toasted. Turn and grill the second side until golden and crisp.
- Slice in half and serve immediately.
