📝 About This Recipe
This kid-friendly twist on a classic Italian-American salad transforms fresh, crisp ingredients into a portable handheld meal that even the pickiest eaters will love. Featuring tender roasted chicken, a mild and creamy dressing, and a 'hidden' sprinkle of colorful veggies, these wraps offer a satisfying crunch in every bite. Perfect for school lunches or a quick weeknight dinner, they are designed to be mess-free and endlessly customizable for little hands.
🥗 Ingredients
The Protein & Base
- 2 large pieces Chicken Breast (boneless, skinless, sliced into thin strips)
- 1 tablespoon Olive Oil (for sautéing)
- 1/2 teaspoon Garlic Powder (for mild seasoning)
- 4 pieces Large Flour Tortillas (10-inch size, room temperature)
The Salad Mix
- 3 cups Romaine Lettuce (shredded into bite-sized ribbons)
- 1/4 cup Carrots (finely shredded for color and sweetness)
- 1/2 cup Parmesan Cheese (freshly grated or shredded)
- 1/2 cup Croutons (crushed into smaller bits for easier wrapping)
The Creamy Dressing
- 1/4 cup Greek Yogurt (plain, full fat for creaminess)
- 2 tablespoons Mayonnaise (high quality)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (adds depth without spice)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
Pat the chicken breast strips dry with a paper towel and season lightly with garlic powder and a tiny pinch of salt.
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2
Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F).
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3
Transfer the cooked chicken to a cutting board and let it rest for 3 minutes, then dice into small, kid-friendly cubes.
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4
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Worcestershire sauce until smooth to create the dressing.
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5
In a large mixing bowl, combine the shredded romaine lettuce, shredded carrots, and grated Parmesan cheese.
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6
Add the diced chicken and the crushed croutons to the salad mixture.
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7
Pour the dressing over the salad ingredients and toss gently with tongs until everything is lightly and evenly coated.
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8
Warm the tortillas in the microwave for 10-15 seconds between damp paper towels. This makes them pliable and prevents cracking.
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9
Place one tortilla on a flat surface. Spoon about 3/4 cup of the chicken Caesar mixture onto the lower third of the tortilla, leaving a 1-inch border on the sides.
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10
Fold the sides of the tortilla inward toward the center.
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11
Starting from the bottom edge (closest to you), roll the tortilla up tightly while keeping the sides tucked in.
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12
Slice the wrap diagonally across the middle to reveal the colorful interior and serve immediately.
💡 Chef's Tips
Use a rotisserie chicken to save time on busy weeknights—just shred and toss. Crushing the croutons is key; it ensures they don't poke holes in the tortilla while wrapping. If packing for school, keep the dressing in a separate small container and toss just before eating to prevent sogginess. For extra 'hidden' nutrition, add very finely chopped baby spinach to the romaine mix. Warm the tortillas just before rolling; cold tortillas are the most common cause of wrap failure.
🍽️ Serving Suggestions
Serve with a side of crunchy apple slices or red grapes for a sweet contrast. Pair with a small bowl of baked sweet potato fries or veggie straws. Offer a small side of extra Caesar dressing for dipping. A cold glass of milk or a fruit-infused sparkling water makes a refreshing drink pairing. Add a small pickle spear on the side for a classic deli-style presentation.