Chicken Cutlet Caesar Wrap

Chicken Cutlet Caesar Wrap. AA chicken Caesar wrap is a cult favorite for a reason—and it’s a go-to of mine. Served with a side of fries and a crispy Diet Coke with lemon, this meal just does something to me. You can absolutely make it your own with any kind of chicken, but we’re going all in with my Italian-style chicken cutlets and homemade Caesar dressing & homemade caesar dressing. For the full deli/lunch-restaurant experience make sure to sear the outside of the tortilla for the perfect final touch! This recipe makes 4 wraps or 8 halves.

A Quick Look At The Recipe

Recipe Name: Chicken Cutlet Caesar Wrap
Main Ingredients: Crispy Italian-style chicken cutlets, arugula or baby arugula, Caesar dressing, burrito-size wraps, and Parmigiano-Reggiano
Chicken: Homemade Italian-style chicken cutlets give each wrap a crispy, savory bite
Dressing: Creamy homemade Caesar dressing made with garlic, anchovies, lemon, mayo, Worcestershire sauce, black pepper, and freshly grated Parmigiano-Reggiano
Greens: Arugula adds a fresh, slightly peppery bite that balances the rich chicken and dressing
Perfect For: Lunch, an easy dinner, or a deli-style meal at home

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A Quick Look At The Recipe
Ingredients You'll Need
Why You’ll Love This Chicken Cutlet Caesar Wrap
How to Make Chicken Cutlet Caesar Wrap
Tips for the Best Chicken Cutlet Caesar Wrap
Frequently Asked Questions
More Recipes You'll Love
📖 Recipe
💬 Comments

Ingredients You'll Need

In the Wraps:

Italian-style chicken cutlets: sub with any chicken of your choosing!
Arugula: sub with your favorite lettuce
Caesar dressing: ingredients for homemade are below or you can use your favorite store bought
Burrito-sized tortillas
Parmigiano Reggiano (wedge preferred), grated or shaved; I like the full wedge because you can grate it and shave it yourself. But using pre-grated, pre-shredded or pre-shaved will also work (with a little less oomph in flavor).

For the Chicken Cutlets:

Chicken breast
eggs
Italian-style breadcrumbs
Pecorino Romano or Parmigiano Reggiano: for the BEST homemade chicken cutlets I think the cheese HAS to be pecorino, but parm also works since you will have it on hand
avocado oil (or enough to fry): or any other high smoke point oil
Kosher salt

For the Homemade Caesar Dressing:

garlic cloves: I like to use very small garlic cloves here so the flavor is not overly garlicky
anchovy filets: yes you can make the dressing without them, but it makes it!!
fresh lemon juice
mayonnaise (I use Hellman’s or Kewpie): for something with more protein, you could use greek yogurt!
Parmigiano Reggiano
kosher salt & pepper
Worcestershire sauce

Why You’ll Love This Chicken Cutlet Caesar Wrap

If you're looking for this recipe that's flavorful, and easy to make at home, here's why you'll love this one:

Homemade Caesar dressing tailored exactly to your taste!
Crispy chicken cutlets you can prep ahead & make extra for snacking (or more wraps)
Make-ahead friendly for lunches or easy dinners just store everything separate and assemble the wraps when ready to eat
Flexible ingredients: Swap the chicken with frozen tenders, grilled chicken or store bought cutlets. Use any lettuce like kale or romaine. Swap homemade caesar dressing for your favorite store bought

How to Make Chicken Cutlet Caesar Wrap

Make the Caesar Dressing: It tastes best if it can sit at least 30 minutes so I like to make it first. In a small bowl, mash up the anchovy filets with the fork until they become a paste. Next add the rest of the ingredients & whisk together incorporated. At first it may taste very lemony, but let it sit 30 minutes before making seasoning adjustments.

Make the Chicken Cutlets: These can be made ahead of time or a day in advance. A more detailed version of this recipe is here. Slice the chicken breasts thinly (in thirds) and pound each filet to be even thinness. Lightly season the slices with salt. Beat the eggs & add them to a shallow dish. In another shallow dish add cheese and breadcrumbs and mix until incorporated. Coat the chicken in egg & let the excess drip off before adding into the breadcrumbs and coating it until fully covered, pressing the breadcrumbs into the chicken. Set breaded cutlets aside. Fry the cutlets: When almost done breading, heat about ⅓ cup avocado oil in a large cast iron pan on medium high until a small piece dropped into the oil sizzles and bubbles! You may need the entire ½ cup depending on the size of your pan but you want it to cover about half of the cutlet when it is dropped in. Line a large plate or cutting board with paper towels. Fry each cutlet 1-2 minutes on each side until very golden and browned. Move to paper towels to drain excess oil.

Dress your arugula: With what is left of your Parm wedge, shave about ⅓-1/2 cup with a vegetable peelers for thin slices. In a large bowl massage your arugula by squeezing it in handfuls until it is lightly broken up and wilted a little. Toss with ¼ cup of caesar dressing. Taste and add more to your liking.

Assemble the Chicken Caesar Wraps: Thinly slice 1-2 chicken cutlets. Microwave the wraps for better flexibility for 20-30 seconds. Carefully place warmed tortilla onto your work surface. Add dressed arugula, sliced cutlets, extra shaved parmesan (& more caesar dressing if you want). Wrap the wrap tightly by folding in the sides, then folding up the bottom and rolling to the end while carefully pushing any of the mixture into the center.

Sear the wraps: Optional step but I love it, in a small skillet add a light bit of oil and sear 30 seconds or so until crisp and golden on both sides. Start seam side down to keep wrap sealed.

Slice in half and serve (best with my beef tallow fries & a crispy diet coke)

Tips for the Best Chicken Cutlet Caesar Wrap

Make the Caesar dressing first: Let it sit for at least 30 minutes so the flavors have time to come together before assembling the wraps.
Pound the chicken evenly: Keeping the cutlets an even thickness helps them cook quickly and evenly.
Press on the breadcrumbs: Gently press the breadcrumb and cheese mixture into the chicken so you get a crispy, well-coated crust.
Get the oil hot before frying: The oil should sizzle when a small piece of breading hits it. This helps create golden, crispy cutlets instead of greasy ones.
Drain the cutlets well: Transfer the fried chicken to paper towels to remove excess oil and keep the coating crisp.
Don’t overdress the arugula: Start with a little Caesar dressing and add more as needed. Too much can make the wrap soggy.
Warm your tortillas: Microwave the wraps for 20–30 seconds before filling so they’re flexible and less likely to tear while rolling.
Don’t overfill: Leave enough room around the edges to fold and roll the wrap tightly.
Sear seam-side down first: This helps seal the wrap before you flip it. A quick sear on both sides also gives you that crispy, golden deli-style finish.

Frequently Asked Questions

Can I use store-bought Caesar dressing?

Yes! Use your favorite bottled version, or prep the homemade one ahead—it keeps for a week in the fridge & tastes better with each day that passes!

Can I prep these ahead of time?

Absolutely. Fry the cutlets and store them in the fridge for up to 3 days. You can even assemble the wraps ahead and sear them when ready to eat.

What if I don’t like anchovies?

Try using just a dash or two of Worcestershire instead. It mimics that savory flavor without the fishy edge.

Can I use a different green than arugula?

Totally—romaine or spinach both work. I like arugula’s peppery bite, especially with the richness of the dressing and chicken.

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