Quick and flavorful wraps made with juicy chicken, fresh pesto, and Caesar-dressed veggies. Perfect for lunch or a light dinner.

Wraps:

2 cups cooked chicken (leftover grilled or rotisserie)

⅓ cup pesto (add more as needed)

3 tablespoons grated parmesan (optional)

4 wraps (tortillas)

4 cups romaine, shredded

1 cup cherry tomatoes, sliced

Caesar Dressing:

½ cup mayo (Greek yogurt can be used as a substitute)

2 tablespoons olive oil

3 tablespoons fresh lemon juice

¼ cup parmesan, grated

2 garlic cloves

1 ½ tablespoons capers and brine

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

¼ teaspoon salt

¼ teaspoon freshly cracked pepper

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Chop the cooked chicken into small bite-sized pieces. Set aside.

Shred the romaine and slice the cherry tomatoes. Set aside.

Add all Caesar dressing ingredients into a small food processor or blender. Blend until smooth. Taste and adjust seasoning if needed.

In a medium bowl, toss the romaine and tomatoes with half of the Caesar dressing until well coated.

In a separate bowl, mix chopped chicken with the pesto until evenly coated.

Assemble the wrap by adding the romaine-tomato salad mix to the center of the wrap.

Top with pesto chicken, a sprinkle of parmesan, and a drizzle of remaining dressing (optional).

Fold the wrap like a burrito.

Optional: Heat a skillet over medium heat, lightly oil it, and toast the wraps seam-side down for 2–3 minutes per side.

Serve immediately or store in an airtight container for up to 3 days.

Use rotisserie or leftover grilled chicken for convenience.

Moisture level will vary depending on the pesto and chicken used—adjust pesto quantity as needed.

Greek yogurt can replace mayo for a lighter Caesar dressing.

These wraps are delicious both warm or cold.