⏱ Prep: 20 min · 🔥 Cook: 10 min · 🍽 Serves: 2 · 📊 Easy

A fresh, crunchy take on the classic Caesar — grilled chicken, crisp romaine, shaved parmesan, and a creamy garlicky dressing all wrapped up in a soft tortilla. Perfect for a quick lunch or a make-ahead workday meal.

---

🥬 Ingredients

For the wraps

• 2 large flour tortillas
• 2 chicken breasts (~300g)
• 1 head romaine lettuce, chopped
• ½ cup parmesan, shaved
• ½ cup croutons, crushed
• 1 tbsp olive oil
• Salt & pepper to taste

For the dressing

• ¼ cup mayonnaise
• 2 tbsp parmesan, finely grated
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp Worcestershire sauce
• Salt & pepper to taste

---

👨‍🍳 Instructions

1. Cook the chicken. Season chicken breasts with salt, pepper, and olive oil. Grill or pan-fry over medium heat for 6–7 minutes per side until cooked through (74 °C / 165 °F internal). Let rest 5 minutes, then slice.
2. Make the dressing. In a small bowl, whisk together mayonnaise, parmesan, lemon juice, Dijon, garlic, and Worcestershire. Season with salt and pepper. Taste and adjust — it should be tangy and rich.
3. Assemble. Lay a tortilla flat. Layer romaine down the center, top with sliced chicken, drizzle generously with dressing, then add parmesan shavings and crushed croutons.
4. Wrap & serve. Fold in the sides, then roll tightly from the bottom up. Slice diagonally and serve immediately.

---

💡 Tips & Variations

• Make ahead: Prep components separately and assemble just before eating to keep the wrap crisp.
• Spice it up: Add a pinch of red pepper flakes to the dressing, or tuck in some pickled jalapeños.
• Vegetarian swap: Use grilled halloumi or roasted chickpeas instead of chicken.
• Toasted version: After wrapping, toast in a dry pan for 1–2 minutes per side for extra crunch — seals the wrap shut too.

---

📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.