Chicken Caesar Wraps
The crinkle of wax paper and the salty smell of bacon always takes me back to my little kitchen, where I packed lunches before the school bus came. These chicken Caesar wraps became our family’s…
Ingredients
- 4 pieces large flour tortillas
- 3 cups cooked boneless chicken breast, shredded
- 6 slices bacon
- 3 cups romaine lettuce, finely chopped
- 1/2 cup Caesar dressing
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup croutons, lightly crushed
Instructions
- Cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer it to a paper towel-lined plate, let it cool, then crumble it into small pieces.
- Place the shredded chicken in a large bowl. Add the Caesar dressing, lemon juice, Parmesan, and black pepper, then stir until the chicken is evenly coated.
- Fold in the chopped romaine, crumbled bacon, and crushed croutons. Mix gently so the lettuce stays crisp and the croutons keep a little crunch.
- Lay the tortillas on a clean work surface. Divide the filling among them, placing it in a line slightly below the center and leaving space around the edges.
- Fold the bottom edge of each tortilla over the filling, tuck in both sides, and roll firmly upward into a snug wrap. Press gently as you roll so the filling stays put during the commute.
- Wrap each tortilla in parchment or wax paper, twisting or folding the ends closed. Refrigerate for at least 20 minutes before packing so the wraps set and slice neatly.
- Pack the wraps with an ice pack and keep them chilled until lunchtime. Cut them in half just before eating, or leave them whole for a tidy desk lunch.
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