Bacon Chicken Caesar Salad Wrap

These bacon chicken caesar salad wraps are SO delicious! Great with shredded or grilled chicken. Made from scratch and with real food ingredients! Pairs well with baked potato for an easy meal!

It’s no shocker that quality meat takes up a big portion of the grocery budget. That’s one reason why I like to make salads.

We can fill that big salad bowl with greens, veggies, and all sorts of nuts and seeds and get away with not having to add much meat.

(By the way, this is my favorite salad. We made it ALL THE TIME on the Whole30.)

But what if you need the budget-saving goodness of a salad AND something a bit more substantial… something that will hold over the teenagers for at least an hour or two?

Easy peasy – you add bacon and a tortilla and make a bacon chicken Caesar salad wrap!

Before you think this is a glorified salad sandwiched into a deliciously puffy and soft tortilla… well, it is. And it’s awesomeness in your mouth!

Easy Bacon Chicken Caesar Salad Wrap

Let me think of all the times you’d want to make a bacon chicken Caesar salad wrap:

• When you have extra homemade Caesar salad dressing
• For a quick lunch
• When it’s a million degrees outside and you don’t want to heat up the house
• For a picnic
• When you have leftover chicken Caesar salad
• For a picnic at the pool (← YES!)
• When you have leftover chicken Caesar salad
• When you’re having company and need to get dinner ready ahead of time (DIY assembly!)
• When you want a salad because you went overboard on vacation, but don’t want to eat a salad

Yep – I’m sold. We’re having this for dinner… AGAIN!

Ingredients for Bacon Chicken Caesar Salad Wrap

Let’s break the goodness down:

Chicken

• Since we’re trying to be conscientious of the budget, the most frugal option is to buy a whole chicken (raw) and cook it yourself. You can cook a whole chicken in the oven or cook a whole chicken in a slow cooker or cook a whole chicken in an Instant Pot – your choice.
  • Once it’s done, you’ll want to pick off all the meat from the bones. A typical 5-pound chicken yields about 6 cups of shredded chicken.
• My standard “rule of thumb” for shredded chicken is that 2 cups is good for a family of 4 in a big salad or casserole type of dish. You can add more if you’d like, but this makes a good ratio of salad/chicken/bacon / Caesar for us.
• By the way, freeze the leftover chicken in 2-cup portions so you only have to thaw it for a future dinner, AND don’t forget to save the chicken bones to make homemade chicken stock – via the slow cooker OR the Instant Pot – FOR FREE!
• If you don’t already have shredded chicken, you can use any boneless cut of chicken you have. I’ve tested with chicken breasts, but chicken thighs would be really good!

Bacon

• I know we all love bacon, but bacon isn’t cheap. Especially if you’re concerned about nitrates and such. Even worse if you want sugar-free bacon!
  • I tested two versions of these wraps. The first had the “bare minimum bacon” (i.e. 2 pieces per person) and the second had the “all-out bacon” (i.e. a 12-ounce package for both my husband and me).
  • While having a whole package of nitrate-free bacon was DELICIOUS, it wasn’t necessary. I don’t think you can ever (EVER!) have too much bacon, but it did skew the ratio of salad / chicken/bacon/Caesar I was aiming for.
• Stick with 2 pieces per person and you’ll get the most you can out of every package of bacon, nitrate-free or otherwise.

Caesar Dressing

• Hands down, you need to make my homemade Caesar dressing. It’s the best there is and it doesn’t have any questionable ingredients in it.
  • Plus you can make it in under 6 minutes: 2 minutes for homemade mayo and 4 for Caesar dressing.
  • We’ve been making Caesar dressing for YEARS and we love it. My family won’t eat store-bought Caesar!
• Don’t worry – we’re not spending EONS drizzling oil here… we’re using a blender (I have a Blendtec). Most of those 6 minutes are spent scooping or measuring or draining or holding the lid on the blender so you don’t get anchovies on the ceiling. Not that I would know anything about that…

Salad/Lettuce

• You can go classic with this recipe and use romaine lettuce, but I find that unless I slice the lettuce super thin, the romaine is too big and bulky for me.
• I much prefer the 50/50 blends that have baby kale, baby spinach, and spring lettuce all mixed up. The spring lettuce is soft (which I LOVE in wraps) and the kale and spinach make me feel like I’m doing something healthy for myself.
  • I mean, I AM eating a salad… but I’ll take all those little “good jobs eating healthy” nudges I can get!
• You can’t go wrong with any type of lettuce or salad, so pick one that you love.

The Wrap

• Homemade tortillas are not only cheap, but they’re hands down the best thing that will ever come out of your kitchen.
  • Except for rosemary sea salt flatbread. That’s pretty stinkin’ amazing too.
• When I’m making tortillas for wraps, I like to make them a little thicker than when I do for tacos. I usually use a kitchen scale and measure 1 oz of dough per tortilla and simply don’t roll them as big for wraps.
• Homemade tortillas freeze WONDERFULLY, so make a ton and put them up for later when you don’t feel like cooking. And if later = tomorrow, I won’t judge.
• I’ve made homemade tortillas with all-purpose flour, whole wheat flour, einkorn, kamut, and spelt and blends of these. They all come out delicious! (Even these gluten-free cassava flour tortillas are great!)

Bacon Chicken Caesar Salad Wrap Instructions

Step 1. In a heavy bottom skillet, cook the bacon over medium-low heat. You want to cook the bacon thoroughly, but not burn it. Use a slotted spoon to remove the cooked bacon from a paper-towel-lined plate. Do not drain the bacon grease and do not turn down the heat.

Step 2. Meanwhile, place the chicken on a cutting board. Either filet the breast in half OR pound the chicken using a meat hammer. You want the pieces of chicken to have the same thickness all the way around so they cook evenly. Then, season both sides liberally with homemade poultry seasoning.

Step 3. Place the chicken in the same skillet and let it cook undisturbed for about 4 minutes.

Step 4. Flip the chicken over and cook until the chicken is cooked through and no longer pink, about 3-4 minutes. Remove the chicken and set aside to cool slightly.

Step 5. Prepare the Caesar dressing if you haven’t already. If the tortillas are cool, warm them slightly in a microwave.

Step 6. Assemble the wraps as desired and enjoy!

FAQs for Chicken Bacon Caesar Wraps

Serving

There’s lots of different ways you can assemble these.

• You can mix it all up in a bowl and each person stuffs their wrap.
• Place each ingredient in a different bowl and the person assembles their own.
• Or you can make a bunch of wraps and say go and watch your family flock to the table for dinner (pictured).
• These bacon chicken Caesar wraps are super flexible for picky eaters too, so if someone doesn’t want chicken or doesn’t want Caesar or doesn’t want bacon, they can leave it off their wrap without everyone else suffering too.

More Easy Recipes

• Ridiculously Easy Potato Skins
• Italian Pasta Salad
• Easy Healthy Green Bean Casserole
• Spicy Salmon Tacos with Slaw

Chicken Meal Prep Plan

Sign up to get instant access to my Chicken Meal Prep Plan, complete with recipes and shopping list!

Your email address First Name

Bacon Chicken Caesar Salad Wrap

Print Recipe

These bacon chicken caesar salad wraps are SO delicious! Great with shredded or grilled chicken. Made from scratch and with real food ingredients! Don’t forget to try my spicy salmon taco with slaw.

• Author: Tiffany
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Main Meals
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 pieces of bacon, cut into 1” pieces
• 1 lb boneless chicken OR 2 cups cooked shredded chicken
• 1 Tbsp homemade poultry seasoning
• 8 cups lettuce, shredded or cut into bite-size pieces
• 1/2 – 1 cup prepared homemade Caesar dressing
• 8 cooked tortillas (I make homemade tortillas)
• diced tomatoes and green onions (optional for flavor and/or garnish)

Instructions

1. In a heavy bottom skillet, cook the bacon over medium-low heat. You want to cook the bacon thoroughly, but not burn it. Use a slotted spoon to remove the cooked bacon from a paper-towel-lined plate. Do not drain the bacon grease and do not turn down the heat.
2. Meanwhile, place the chicken on a cutting board. Either filet the breast in half OR pound the chicken using a meat hammer. You want the pieces of chicken to have the same thickness all the way around so they cook evenly. Then, season both sides liberally with homemade poultry seasoning.
3. Place the chicken in the same skillet and let it cook undisturbed for about 4 minutes.
4. Flip the chicken over and cook until the chicken is cooked through and no longer pink, about 3-4 minutes. Remove the chicken and set aside to cool slightly.
5. Prepare the Caesar dressing if you haven’t already. If the tortillas are cool, warm them slightly in a microwave.
6. Assemble the wraps as desired and enjoy!

Notes

• You can store this chicken wrap in an airtight container in the fridge for 3 to 5 days, then add it to a tortilla

Nutrition

• Calories: 579

Keywords: bacon chicken Caesar salad wrap, chicken and bacon Caesar wrap