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Chicken Caesar Salad Wrap_RecipeBlogHeader
Chicken Caesar Salad Wrap_RecipeBlogHeader

Chicken Caesar Salad Wrap


May 8, 2017

This convenient wrap recipe is a tasty, healthy take on the tradition Caesar Salad with chicken – you get all the flavor and none of the dairy, eggs, or gluten!

  • Prep: 10 mins
  • Cook: 20 mins


3 tbsp Sugar Impact Mayo (recipe below)

1/2 tsp grated lemon zest

1/2 tsp coconut aminos

1 oil-packed anchovy, mashed to a paste with a fork

1/8 tsp freshly ground black pepper

6 thinly sliced romaine lettuce leaves, about 3 cups

2 (4-ounce) organice free-range boneless, skinless breast halves, pounded to 1/2-inch thickness

1 tsp olive oil

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

2 brown rice tortillas


1Combine the mayo, lemon zest, coconut aminos, anchovy, and black pepper in a medium bowl. Add lettuce and toss to coat; set aside.

2Combine the chicken, oil, salt, and pepper in a medium bowl. Heat a grill pan over medium heat until hot, add the chicken, and cook for 4 to 5 minutes per side, until an instant-read meat thermometer inserted into the thickest part registers 165°F. Transfer to a cutting board and let stand for 3 minutes. Then cut across the grain into thin slices.

3Heat a large nonstick skillet over medium heat until hot. Working with one at a time, place the tortillas in the skillet and cook, turning several times, until heated through, about 45 seconds total.

4Lay the tortillas on a work surface and top each one with sliced chicken and the romaine mixture. Roll up tightly.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Sodium799 mg
Protein28 grams
Total Fat25 grams
Saturated Fat3 grams
Total Carbohydrates31 grams
Dietary Fiber5 grams