Spicy Chicken Caesar Wrap

Name: Spicy Chicken Caesar Wrap
Prep time: 12 min
Cook time: 17 min
Total time: 29 min
Yield: 2 servings
Cuisine: American-inspired
Ingredients: 300 g chicken breast (slice horizontally into 2 thinner cutlets for quicker, even cooking); 2 wraps large tortilla wraps (about 60g each); 150 g romaine lettuce (thinly sliced. In season in spring and early summer in many markets, but available year-round); 40 g Parmesan (finely shaved or grated. Use Grana Padano if needed); 80 ml light Caesar dressing (about 5 tbsp); 1 tsp cracked black pepper (use freshly cracked for the best flavour); 1 tsp chilli flakes (adjust to taste. Use a pinch of cayenne if needed); 15 ml olive oil; ½ tsp salt

Warm chicken, crisp romaine, and shaved Parmesan are wrapped with light Caesar dressing and cracked pepper. A quick pan-sear gives the chicken a savoury crust and keeps the filling juicy.

29 mineasyServes 2American-inspired

Estimated nutrition

470cal

Per serving

43g

Protein

27g

Carbs

21g

Fat

Fiber 3gSugar 3gSodium 1110mg

Estimate only. Actual values vary with brands, portions, and substitutions.

Cook this for

servings, with ingredients and method scaled together

Ingredients

Method

01
Slice the 300 g chicken breast chicken breast into 2 thin cutlets, then season both sides with ½ tsp salt, 1 tsp cracked black pepper, and 1 tsp chilli flakes until the surface looks evenly coated.
Tip · Thin cutlets cook faster and more evenly, which helps beginners avoid dry chicken.
02
Heat a frying pan over induction setting 7 out of 9 for 2 minutes, about 200°C (390°F) at the pan surface. Add 15 ml olive oil and swirl until it looks loose and shimmers lightly.
Tip · Preheating the pan starts browning quickly, which builds flavour and helps the chicken release more easily.
03
Cook the chicken for 4 to 5 minutes on the first side, until it sounds lively in the pan and turns deep golden at the edges.
Tip · Leaving the chicken undisturbed gives it time to form a crust instead of steaming.
04
Turn the chicken and cook for 3 to 4 minutes more, until the centre reaches 75°C (167°F) and the juices run clear. Transfer it to a board to rest until warm, not hot.
Tip · Resting lets the juices settle back into the meat, so the filling stays juicy instead of wetting the wrap.
05
Slice the rested chicken into strips. Toss 150 g romaine lettuce with 80 ml light Caesar dressing and half the 20 g Parmesan until the leaves look lightly coated, not drenched.
Tip · Mixing the lettuce separately spreads the dressing evenly, so every bite tastes balanced.
06
Warm the 2 wraps large tortilla wraps in a dry pan over induction setting 4 out of 9 for 20 to 30 seconds per side, until soft and flexible with a few pale brown spots.
Tip · A warm wrap bends without cracking, which makes rolling much easier.
07
Divide the dressed romaine and sliced chicken between the wraps, then top with the remaining half of the 20 g Parmesan. Keep the filling in a strip across the lower third so rolling feels neat and controlled.
Tip · Placing the filling low and centred helps you tuck the wrap tightly so it holds together when sliced.
08
Fold in the sides, roll each wrap tightly, and toast seam-side down in the dry pan over induction setting 5 out of 9 for 1 to 2 minutes per side, until crisp and lightly golden. Slice and serve warm.
Tip · Toasting seals the seam and adds crunch, which makes the wrap easier to eat.

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