Chicken Caesar Salad Wraps

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Plagued by a sudden urge to visit a McDonald’s Drive-through to buy a Chicken Caesar Salad Wrap?  You might like to have a re-think and try these instead.  You could be munching away on their awesomeness in less time than it would take you to grab your keys, jump in the car and head for Maccas.  I’d better watch myself, because if I make too many lunches like this one, Mr8 is going to expect me to whip up something like  this every day.

I have used a bought BBQ chicken because Mr8 was actually at the shops when I was deciding what to make for lunch and I gave him a call and asked him to grab me one, but if you prefer to cook and shred your own chicken breasts, go for it. Shredded chicken is one of the handiest things you can keep in your freezer and I really need to stock-up over the school holidays.  All of the other ingredients are pretty much pantry staples, so you are likely to already have them in your kitchen, which is why this dish makes a great last minute lunch.

Chicken Caesar Salad Wraps


1/4 Cup Mayonnaise (I used whole-egg, but lite or regular will do fine)

1/4 Cup Parmesan Cheese, grated

2 Tbl Fresh Lemon Juice

1 Tbl Worcestershire Sauce

1 Tbl Dijon Mustard

1 Clove Garlic, finely minced

1/4 Cup Olive Oil

1 Large BBQ Chicken or approx. 4 large Chicken Breasts, cooked and shredded

1 Lettuce (I used an iceberg), leaves washed and torn

4-6 Tortillas or Wraps (how many you make depends on how much filling you use in each one)


In a small mixing bowl, place the mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, dijon mustard, and garlic, stirring to combine.

Gradually add the olive oil, whisking as you pour to ensure it is thoroughly combined.  Set aside until needed.

Shred the meat from your BBQ chicken into bite-sized pieces and place in a large mixing bowl.

Toss the washed and torn lettuce leaves together with the chicken.

Pour the sauce mixture over the chicken and lettuce and give it all a good toss together to ensure the sauce is evenly distributed throughout the salad.

Divide the mixture evenly amongst your tortillas/wraps, roll up and serve.

Source of Original Recipe:

About Rebekah

Hi, I'm Rebekah, a happily married mum of six who also happens to be a cooking and baking addict and new accidental blogger. I live in Rural Sout-East Queensland, about an hour and a half from Brisbane . I have a 16 year old son who is itching to learn to drive, a 9 year old daughter with Type 1 Diabetes who loves to play her violin and dance her way from one end of the house to the other, 7 year old twins, a son who loves cars, trucks and bike riding with his dad and his twin sister who loves to paint and draw her life and hang it on mummy's fridge. Then there is Little Miss 5, the happiest child I have ever met, very independent, and she dances and sings everywhere she goes, followed closely by her almost 3 year old sister who thinks she is the boss of everything and is a mixture of all of her siblings put together. To say life can be exhausting is an understatement, but we wouldn't have it any other way. Plate4Eight came about through my need to get organized in the kitchen. I no longer have time to go searching through cookbooks and folders for "that recipe we liked last week", and the more organized I am, the more time I have to spend with my family and experiment in the kitchen, which is my form of relaxation. So, if you're looking for something to have for dinner tonight, or just want to try something new, have a look around. I hope you find something you like.

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