Chicken Caesar Salad Rolls are like classic salads, but wrapped in tortillas. This is also a kind of dinner that does not require an oven and can be made in advance or carried with you. The best part is the simple homemade Caesar salad dressing!
Chicken Caesar Salad Roll is very simple, no oven dinner, if needed, can be made in advance. We like all kinds of packages at home. My kids like that they can hold their food, and I like that I don’t have to open the oven for these.
Our other favorite packaging is these Santa Fe chicken salad packaging. The delicious chicken salad is rolled in a flour tortilla and topped with lettuce, tomato and avocado slices.
INGREDIENTS NEEDED FOR CHICKEN CAESAR SALAD WRAPS
EASY HOMEMADE CAESAR SALAD DRESSING
No anchovies in this recipe! Instead the recipe uses Worcestershire sauce and Dijon mustard too give it that classic & tangy Caesar salad dressing taste.
Olive Oil – I use extra virgin ‘light tasting’ olive oil.
Shredded Parmesan Cheese
Fresh Lemon Juice
Cooked Chicken – This can be shredded or chopped. Just make sure it’s cooked. Use a rotisserie chicken to make this recipe really easy!
Romaine Lettuce – Just pick up a bag of chopped romaine lettuce from the produce section of the grocery store.
Shredded Parmesan Cheese
Large Flour Tortillas
Tips and Tricks For Making Wraps
Can I Make These Wraps Ahead Of Time
Yes you can! With some slight changes.
Prepare the Caesar salad dressing
Mix together half of the dressing + the chicken until combined.
Store all components separately if making this ahead of time or transporting.
When you are ready to assemble the wraps put some lettuce on the tortilla, topped with a scoop of Chicken, and then some tomatoes and croutons. Drizzle some of the remaining dressing over top and roll up.
Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
It’s best to use freshly shredded parmesan cheese. I buy a wedge of parmesan cheese and use a cheese grater to shred it. You could try buy some pre-shredded stuff from the refrigerated cheese section at the store.
Caesar salad dressing
1/3cupolive oilI use extra virgin olive oil ‘light tasting’
1/4cupfreshly shredded Parmesan cheese
2tablespoonsfresh squeezed lemon juiceabout 1 large lemon
3cupschopped or shredded cooked chicken
1bag (9 oz)chopped romaine lettuce
1/2cuproughly chopped croutons
1/4cupfreshly shredded Parmesan cheese
6large flour tortillas
In a mixing bowl combine the Caesar salad dressing ingredients and stir together with a whisk until combined.
In a large mixing bowl add the chicken, lettuce, croutons, paremsan cheese, and Caesar salad dressing. Stir together until it’s combined well.
Lay tortilla on a cutting board or large plate. Place a scoop of the caesar salad mixture from the bowl and sprinkle on some chopped tomatoes. Roll up burrito-style and cut down the middle.
** If you are not planning on eating it all after making it OR you want to make this ahead of time : Make the caesar salad dressing and combine half of it with the chicken. When you are ready to assemble the wraps, put some lettuce down, a scoop of the caesar salad chicken, top it with some croutons and chopped tomatoes, and then drizzle some of the leftover dressing over top. Leave all the components separate if preparing this ahead of time.
Nutrition Information & Serving Size : Wraps are a really hard thing to predict the serving size because it depends on what size tortilla you use. I prefer to the largest sized tortilla I can find, which will fit about 1 cup of the chicken Caesar salad mix on it when folded up burrito style. If you use smaller tortillas then the calories will be less and you will get more servings out of the recipe.
Tortillas : Use any tortilla you prefer. Whole wheat, the green spinach tortillas, carb balance, or gluten-free tortillas will all work fine.
Olive Oil : Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
Parmesan Cheese : I prefer to shred parmesan cheese from a wedge. You could also buy some pre-shredded parmesan cheese. I would stay away from the cheaper, grated parmesan cheese in the can with the green lid.
Freeze the melon balls for at least three hours until frozen.
To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.
Let the sorbet melt to sweeten and flavor the drink. Enjoy!
calories: 2kcal, sodium: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
“Hey Nana what’s for dinner?” is the perpetual question at our house. Thinking about what to make for dinner is a problem that people have complained about for years. I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook. I feel the same way! But that seldom happens at our house so I’m always in search of something to make for dinner.
Since it’s summer time I try to make lighter fare. Something simple and tasty to be exact. I mean seriously who wants to slave over a hot stove in the heat of Summer?? Not I that’s for sure!
This Lemon Pepper Chicken fits the bill! It’s tasty, light, healthier, and best of all super easy! I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower. This meal is pretty low in calories and is keto friendly for those watching carbs.
My family loves it! So here’s the recipe!
Lemon Pepper Chicken
4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.
1/2 Cup Flour or Coconut Flour if you want carb friendly
A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.
A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char. This is part of BA’s Best, a collection of our essential recipes.
If you’re going to pay top dollar for your steak, you’re going to want to be extra sure to treat it right. With a prime cut like a dry-aged, bone-in rib eye, we’re talking super simple. This cut has plenty of great flavor, thanks to some beautiful marbling, so you can forget about crazy marinades and rubs: All you need is salt, pepper, and a really hot grill.
Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.
Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).
Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.
This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)
The History of Chinese Chicken Salad
The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.
The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.
The Crunch Factor
Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.
Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.
I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.
YIELDS: 8 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 20 MINS