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Chicken Caesar Protein Wrap Bowls - A Fresh, High-Protein Twist on a Classic

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional for depth)
  • Juice of 1/2 lemon
  • For the Caesar-Style Dressing: 1/2 cup plain Greek yogurt (2% or whole for creamier texture)
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, finely grated
  • 2 teaspoons lemon juice, plus more to taste
  • 1–2 teaspoons Worcestershire sauce
  • 2–3 anchovy fillets, minced (or 1 teaspoon anchovy paste; optional but classic)
  • 1–2 tablespoons water or milk to thin
  • Salt and black pepper to taste
  • For the Bowls: 2 large heads romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup cooked chickpeas or whole-grain croutons
  • 1/3 cup shaved or grated Parmesan
  • 1 whole-grain wrap or lavash, cut into strips and toasted (optional for “wrap” crunch)
  • Lemon wedges for serving

Method
 

  1. Season the chicken: Pat chicken dry. Rub with olive oil, salt, pepper, garlic powder, smoked paprika, and lemon juice. Let it sit 10–15 minutes while you prep the dressing.
  2. Whisk the dressing: In a bowl, combine Greek yogurt, mayo, Parmesan, Dijon, garlic, lemon juice, Worcestershire, and anchovy. Thin with water or milk until creamy and pourable. Season with salt and plenty of black pepper. Adjust lemon and anchovy to taste.
  3. Cook the chicken: Grill or pan-sear over medium-high heat, 5–7 minutes per side, until the internal temperature hits 165°F. Rest 5 minutes, then slice or dice.
  4. Prep the veg: Chop romaine, halve tomatoes, dice cucumber, and slice red onion. Pat chickpeas dry if using; toast them in a skillet with a little oil and salt for extra crunch if you like.
  5. Optional wrap crisps: Slice a whole-grain wrap into strips, mist with oil, and toast in a 375°F oven for 6–8 minutes until golden and crisp.
  6. Assemble the bowls: Add romaine to each bowl. Top with chicken, tomatoes, cucumber, onion, chickpeas or croutons, and Parmesan. Drizzle with dressing and toss gently. Finish with a squeeze of lemon and a few wrap crisps on top.
  7. Taste and tweak: Add a pinch of salt, extra pepper, or more lemon if needed. Serve right away.