Chicken Caesar Wrap

Step 1: Prep and season the chicken

Place each chicken breast between two sheets of plastic wrap and pound the thick end with a flat meat mallet or the bottom of a heavy pan until the breast is an even three quarter inch thick. This single step is the difference between juicy chicken and a dried out edge, because the whole piece now cooks at the same rate.

Pat the chicken dry with paper towels, then rub it all over with the olive oil. Combine the kosher salt, black pepper, garlic powder, and smoked paprika, and season both sides evenly. Let the chicken sit at room temperature while your skillet heats so it cooks more evenly.

Drying the surface well is what lets the chicken brown rather than steam, so do not skip the paper towels. If you have time, you can season it up to an hour ahead and let it sit in the fridge, which seasons it more deeply.

Step 2: Sear the chicken

Heat a large skillet over medium high until it is good and hot, about two minutes. Lay the chicken in and let it sear undisturbed for five to six minutes, until the underside is deep golden and releases cleanly from the pan. Resist the urge to move it early or you will tear the crust.

Flip and cook the second side another five to six minutes, until a thermometer pushed into the thickest part reads 165F. Cooking times vary with thickness, so trust the thermometer over the clock.

Transfer the chicken to a cutting board and let it rest for a full five minutes before slicing. Resting lets the juices redistribute so they stay in the meat instead of running out, then slice across the grain into thin strips.

Slicing across the grain shortens the muscle fibers so each bite is tender rather than chewy. If you want the chicken to fill the wraps more evenly, you can also dice it into bite sized pieces instead of strips.

Step 3: Make the Caesar dressing

In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, and Worcestershire sauce until smooth. Add the minced anchovy and the finely grated garlic and whisk again so they distribute evenly.

Stir in the quarter cup of grated Parmesan. The dressing should be thick enough to cling to a spoon but loose enough to coat lettuce, so if it feels too stiff whisk in a teaspoon of water at a time.

Taste it and adjust. It should be bright, garlicky, and savory, with a little extra lemon if it tastes flat or a pinch of pepper for bite.

This dressing keeps for up to four days in a sealed jar in the fridge, so it is worth making a double batch. Give it a quick stir before using, since it can thicken slightly as it sits.

Step 4: Dress the romaine

Wash and thoroughly dry the romaine, then chop it into bite sized ribbons. Drying is not optional, because water clinging to the leaves dilutes the dressing and makes the wrap soggy.

Add the romaine to a large bowl with most of the dressing, the half cup of grated Parmesan, and the lightly crushed croutons. Toss until every leaf is lightly and evenly coated.

Hold back a few tablespoons of dressing to spread directly on the tortillas. Dress the salad just before assembling so the croutons keep some crunch.

Taste a dressed leaf before you build the wraps and add a little more dressing if it seems dry. The romaine should look glossy and lightly coated, never swimming or dripping.

Step 5: Warm the tortillas

Set a dry skillet over medium heat and warm each tortilla for about twenty to thirty seconds per side, until it is soft, pliable, and just starting to show a few toasty spots. A cold tortilla cracks when you fold it, so this quick step is worth doing.

Stack the warmed tortillas under a clean kitchen towel to keep them flexible while you work. They should feel supple and bend without resistance.

You can also warm them wrapped in a damp paper towel in the microwave for about twenty seconds if you are in a hurry. Either way, warm tortillas are far more forgiving to roll than cold ones straight from the package.

Step 6: Assemble the wraps

Lay a warm tortilla flat and spread a thin layer of the reserved dressing across the center, leaving a clear two inch border all the way around. That border is what lets you fold and roll without filling squeezing out.

Pile about a quarter of the dressed romaine in a horizontal line slightly below the center of the tortilla. Top with a quarter of the sliced chicken, keeping the mound compact rather than spread to the edges.

Sprinkle on a little extra Parmesan if you like. Keep the filling tidy and centered, because an overstuffed wrap is nearly impossible to close.

It is tempting to pile everything high, but a moderate amount of filling rolls up far more neatly and stays put. If you have extra salad, simply make a fifth wrap or save it as a side.

Step 7: Roll it tight

Fold the left and right sides of the tortilla in over the ends of the filling. Then, starting from the edge closest to you, roll the tortilla up and over the filling, tucking it snugly as you go to keep it tight.

Continue rolling all the way to the far edge and finish with the seam facing down so the wrap holds its shape. The tighter you roll, the cleaner it slices and the better it holds together.

Keep gentle, even pressure as you roll so the filling compacts without bursting through the tortilla. If a tortilla starts to tear, simply patch the spot by wrapping it seam down and letting the warmth seal it shut.

Step 8: Slice and serve

Let the rolled wraps sit seam side down for a minute so they settle. Then use a sharp knife to slice each one in half on a sharp diagonal, which shows off the colorful filling and makes them easier to handle.

Serve immediately while the tortilla is still warm and the lettuce is crisp. If you are packing them for later, wrap each one tightly in foil or parchment to keep everything together.

For a picnic or lunch box, leave the wrap whole and uncut so it stays sealed until you are ready to eat. A toothpick through each half also keeps the rolls from unraveling on a serving platter.