Grilled Chicken Caesar Salad Wrap

Grilled Chicken Caesar Salad Wrap

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons lemon juice

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons low-fat mayonnaise

  • 1

    clove garlic, minced

  • ½

    teaspoon freshly ground pepper

  • 2

    boneless, skinless chicken breasts (about 1 pound total), trimmed

  • teaspoon salt

  • 2

    small romaine hearts

  • cup finely shredded Parmesan cheese

  • 4

    8- to 9-inch spinach wraps, warmed


Preheat grill to medium-high. Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl. Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.


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