
This chicken Caesar salad wrap turns leftover breaded chicken into a quick, satisfying lunch with all the bold flavors of a classic Caesar. Creamy anchovy-Parmesan dressing, crisp romaine, and tangy giardiniera make every bite fresh, savory, and easy to love.
Crush the garlic and anchovies into a smooth paste using a mortar and pestle, or finely mince them together with the side of a knife. Transfer to a bowl and stir in the mayonnaise, grated Parmesan, Dijon mustard, and 2 tsp giardiniera pickling liquid. Mix until smooth, then season with black pepper and a little salt if needed.
Lay the tortillas flat and spread the Caesar dressing evenly over each one, leaving a small border around the edges. Top with the sliced chicken, chopped romaine, and chopped giardiniera. Roll each tortilla up tightly, folding in the sides as you go, then slice in half and serve right away.
If you do not have fresh garlic, use 1 tsp garlic granules instead. Warm the tortillas briefly before rolling to help prevent cracking, and avoid overfilling so the wraps stay tight. These wraps are best eaten fresh, but you can refrigerate them for up to 1 day if wrapped tightly.
