The perfect lunch is here: lemon chicken Caesar wraps! Soft tortillas are filled with crispy lemon chicken cutlets, crunchy romaine, grated Parmesan, and a bright lemon Caesar dressing. They’re delicious, satisfying, and simple to make at home.
I’ve got a lunch or dinner you need to try.
Say it with me…
Lemon
Chicken
Caesar
Wraps
These are incredibly tasty and perfect for lunch or dinner.
Soft tortillas cradle golden, crunchy lemon chicken cutlets, crisp romaine, a drizzle of homemade lemon Caesar dressing, and a generous sprinkle of Parmesan.
If you love sandwiches or wraps, these will become a favorite. They’re excellent served warm right after assembling or made ahead and enjoyed chilled. The combination of crisp chicken and tangy, creamy dressing tastes like a café favorite and is worth making from scratch.
We’re making crispy lemon chicken cutlets and a lemon Caesar dressing—both are versatile and great on salads, sandwiches, or with other dishes.
Use any chicken you prefer. In warm months, grilled chicken works well, but thin, pan-cooked crispy cutlets are shown here. I add lemon zest to the breadcrumbs and slice the chicken very thin—paper-thin, if possible—for the best crisp bite.
The coating is simple: breadcrumbs, Parmesan, and lemon zest. Dip the chicken in beaten egg, press into the breadcrumb mixture, and cook in olive oil until deeply golden and crisp. Thin slices cook quickly in a skillet; if using thicker breasts, brown on the stovetop and finish in a 350°F oven for about 10 minutes to ensure they’re cooked through.
For the dressing, a Greek yogurt–based Caesar is light, creamy, and easy to make in a blender or food processor. It keeps well in the refrigerator for several days. The recipe already includes lemon juice—adding lemon zest boosts the brightness and gives a zesty pop that lemon lovers will adore.
To assemble the wraps, you’ll need tortillas or lavash, grated Parmesan, chopped romaine, and the chicken and dressing. Use the crispest romaine you can find for a fresh crunch that balances the creamy dressing and crisp chicken.
Leftover chicken and dressing are fantastic on salads the next day, or make extra wraps for an easy lunch. They’re just as delicious straight from the fridge.
Crunchy, creamy, cheesy—all the elements you want in a wrap.
Serve with chips, carrot sticks, or your favorite side.
Lemon Chicken Caesar Wraps
Lemon Chicken Caesar Wraps
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 6–8 thin cutlets
- 1 ½ cups seasoned breadcrumbs
- ⅔ cup finely grated Parmesan cheese
- 3 teaspoons freshly grated lemon zest
- 1 large egg, lightly beaten
- 2–3 tablespoons olive oil
- 4 wraps or large tortillas
- 4 cups chopped romaine lettuce
Lemon Caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
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Thinly slice the chicken breasts lengthwise into very thin cutlets. Season with salt and pepper. Line a baking sheet with paper towels.
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Place the beaten egg in a shallow bowl. In another bowl, combine breadcrumbs, lemon zest, and Parmesan.
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Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Heat the oil for a few minutes, watching so it doesn’t get too hot.
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Dip each chicken piece in egg, then press into the breadcrumb mixture so crumbs adhere.
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Cook 2–3 pieces at a time, about 3–4 minutes per side, until deeply golden. Thin pieces should cook through; if unsure, check for an internal temperature of 165°F. Transfer cooked pieces to the paper towel-lined sheet and repeat.
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Store leftovers in the fridge wrapped in foil; reheat in the oven or air fryer until warm.
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To build a wrap, warm the tortilla briefly. Place a handful of romaine in the center, top with chicken, drizzle 1–2 tablespoons dressing, and sprinkle with Parmesan. Fold the top and bottom, then roll the sides tightly to enclose.
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Serve with extra dressing for dipping.
Lemon Caesar dressing
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Add garlic, yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, lemon zest, and a good pinch of salt and pepper to a blender or food processor and puree. With the machine running, stream in the olive oil until the dressing is creamy. Store any extra in the refrigerator for 3–4 days and stir before using.
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Thank you!
Wraps forever!