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.
Why You’ll Love this Recipe:
- 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
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
Variations & FAQs
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.
Connect with Me
If you make this Chicken Cutlet Caesar Wrap, let me know how they turn out or what you do to make it your own. Tag @homecooksnotes on Instagram or leave a comment below.
Chicken Cutlet Caesar Wrap
Chicken Caesar Wrap made with chicken cutlets and peppery arugula with homemade caesar dressing for the most crave-able wrap!
Ingredients
Chicken Caesar Wraps
- 6 Italian style chicken cutlets*
- 5 oz arugula or baby arugula
- 1/3-1/2 cup caesar dressing
- burrito sized wraps
- 8 oz parmigiano reggiano a wedge, grated or shredded (wedge preferred)
Chicken Cutlets
- 1.5 lbs chicken breast or thin sliced
- 1/2 cup avocado oil
- 2 lg eggs
- kosher salt
- 3/4 cup italian style breadcrunbs
- 1/2 cup pecorino romano or parmigiano reggiano
Homemade Caesar Dressing
- 2 small garlic cloves finely minced or grated
- 2 anchovy filets
- 2-3 tbsp fresh lemon juice 1 large juicy lemon
- 1 cup mayo I like Hellman's or Kewpie
- kosher salt
- 1/4 tsp+ freshly ground black pepper
- 3-4 dashes Worcestershire sauce
- 1/2 cup freshly grated Parmigiano-Reggiano
Instructions
- 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 1/3 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 1/2 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 1/3-1/2 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 1/4 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)
Home Cook’s Notes
* Chicken: grilled chicken, shredded chicken, your favorite chicken tenders, but homemade cutlets will always be my go to
* Caesar Dressing: feel free to substitute with your favorite caesar dressing. This homemade version tastes better the longer it sits and will keep in the fridge for about a week
Nutrition
Calories: 700kcalCarbohydrates: 19gProtein: 30gFat: 50gSaturated Fat: 32gPolyunsaturated Fat: 37gMonounsaturated Fat: 39gTrans Fat: 0.1gCholesterol: 203mgSodium: 2352mgPotassium: 781mgFiber: 1gSugar: 3gVitamin A: 734IUVitamin C: 3mgCalcium: 1019mgIron: 3mg
