Chicken Caesar Wraps
Enjoy a flavorful and portable Chicken Caesar Wrap that's perfect for camping adventures. This easy recipe combines marinated grilled chicken, crisp romaine lettuce, tangy Caesar dressing, and Parmesan cheese, all wrapped in a warm tortilla.
Equipment
- Campfire Grate or Portable Grill
- Tongs or Spatula
- Cutting Board
- Knife
- Mixing bowl
- Resealable ziplock bags or reusable containers
- Aluminum Foil
- Cooler with ice packs
Ingredients
Serves 4
For the Chicken Marinade:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Wraps:
- 2 boneless skinless chicken breasts
- 4 large flour tortillas or gluten-free wraps if preferred
- 2 cups romaine lettuce chopped
- 1 cup Caesar dressing store-bought or homemade
- ½ cup grated Parmesan cheese
- Optional: Croutons for extra crunch
Instructions
Marinate the Chicken
- In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Place the chicken breasts in a resealable ziplock bag.
- Pour the marinade over the chicken, ensuring each piece is thoroughly coated.
- Remove excess air from the bag, seal it tightly, and gently massage the chicken to distribute the marinade evenly.
- Refrigerate for at least 30 minutes or up to 12 hours if preparing ahead. If camping without refrigeration, keep the marinated chicken in a cooler with ice packs.
Grill the Chicken
- Preheat your campfire grate or portable grill to medium heat. Lightly oil the grill to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off.
- Place the chicken on the grill and cook for about 6–7 minutes on each side.
- Use tongs to flip the chicken gently; avoid piercing the meat to retain its juices.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- Once cooked, transfer the chicken to a clean plate and let it rest for 5 minutes to lock in the juices.
Prepare the Other Ingredients
- While the chicken rests, chop the romaine lettuce into bite-sized pieces.
- If using a block of Parmesan cheese, grate it finely.
- Warm the tortillas by wrapping them in aluminum foil and placing them on the edge of the grill or campfire for 2–3 minutes until they're soft and pliable.
Slice the Chicken
- Place the grilled chicken on a clean cutting board.
- Using a sharp knife, slice the chicken breasts into thin, even strips. Cutting against the grain will result in more tender pieces.
Assemble the Wraps
- Lay a warm tortilla flat on a clean surface.
- Spread a generous layer of Caesar dressing over the tortilla, leaving about an inch of space around the edges.
- Add a handful of chopped romaine lettuce as the base layer.
- Place sliced chicken on top of the lettuce.
- Sprinkle grated Parmesan cheese over the chicken.
- Add croutons if you desire extra crunch.
- Fold the sides of the tortilla inward to enclose the filling.
- Starting from the bottom, roll the tortilla tightly upward, keeping the filling snug.
Serve
- Serve the wraps immediately for the best texture and flavor.
- For portability during hikes or day trips, wrap each assembled wrap tightly in aluminum foil.
Pro Tips:
- Prep Ahead: Marinate the chicken and chop vegetables at home to save time at the campsite.
- Keep Food Fresh: Store perishable ingredients like chicken and dressing in a cooler kept below 40°F (4°C).
- Assemble When Ready to Eat: To prevent sogginess, keep components separate and assemble the wraps just before serving.
- Customize Your Wraps: Feel free to add extras like sliced avocado, cherry tomatoes, or bacon bits for additional flavor.