ChefXi OfficialA vibrant, handheld classic featuring smoky grilled chicken, crisp romaine, and a punchy house-made Caesar dressing tucked into a toasted wrap.
In a small bowl, whisk together the mayonnaise, lemon juice, dijon mustard, Worcestershire sauce, minced garlic, and black pepper until smooth. Set aside in the fridge.
For a deeper 'soulful' flavor, add a finely minced anchovy fillet to the dressing.
Toss the chicken strips with olive oil, garlic powder, smoked paprika, salt, and pepper.
Heat a grill pan or skillet over medium-high heat. Sear the chicken strips until golden brown and cooked through, about 4-5 minutes per side.
Don't crowd the pan; give the chicken space to develop a proper crust.
In a large bowl, toss the chopped romaine and shredded parmesan with the prepared Caesar dressing until evenly coated.
Warm the tortillas in a dry pan for 30 seconds to make them pliable. Place a generous portion of the Caesar salad in the center of each tortilla, top with the grilled chicken, and fold in the sides to roll tightly.
Slice diagonally and serve immediately while the chicken is warm and the lettuce is crisp.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.