Garlic Parmesan Chicken Caesar Wrap

This Garlic Parmesan Chicken Caesar Wrap is creamy, garlicky, slightly smoky, and layered with flavor in a way that feels elevated, but it’s secretly simple. It’s the kind of meal that tastes like you picked it up from a nice restaurant…except you made it in your kitchen in under 30 minutes.

The real star?

A creamy garlic Parmesan chili sauce that ties everything together.

Let’s make it.

Step 1: Start With the Creamy Garlic Parmesan Chili Sauce

Making the sauce first allows the flavors to blend while you cook the chicken, and trust me, it makes a difference.

You’ll Need:

½ cup mayonnaise

½ tsp Dijon mustard

¼ cup freshly grated Parmesan

1 tsp roasted garlic

Salt and pepper to taste

1 tsp smoked paprika

Squeeze of lemon juice

Drizzle of oil

1 tsp parsley, finely chopped

Splash of water (to thin)

How to Make It:

In a bowl, whisk together the mayonnaise, Dijon mustard, garlic, and lemon juice until smooth. Stir in the grated Parmesan, smoked paprika, and parsley. Add a small drizzle of olive oil for richness. Season with salt and pepper, then thin the sauce with water, one tablespoon at a time, until it’s creamy but drizzle-able.

It should be thick enough to coat the chicken but smooth enough to spread inside the wrap.

Set aside and let the flavors mingle.

Step 2: Make the Garlic Parmesan Chicken

You’ll Need:

2 lbs boneless chicken breast, cut into cubes

2 tbsp oil (for marinating)

Salt to taste

1 tsp smoked paprika

½ tsp Italian seasoning

½ tsp garlic powder

½ tsp onion powder

1 tsp black pepper

⅓ cup freshly grated Parmesan

Squeeze of lemon juice

1 tsp fresh parsley, chopped

½ tsp fresh garlic, minced

How to Cook It:

Heat olive oil in a skillet over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for about 5–6 minutes per side until golden and cooked through (internal temperature should reach 165°F).

During the last 2 minutes of cooking, add the minced garlic to the pan so it becomes fragrant but doesn’t burn. Once the chicken is done, remove from heat and immediately sprinkle Parmesan over the top so it slightly melts into the warm chicken.

Let it rest for 5 minutes before slicing thinly.

That garlic-Parmesan crust? Elite.

Step 3: Prep the Fresh Caesar Base

You’ll Need:

2 cups chopped romaine lettuce

2 tbsp extra virgin olive oil

1–2 tbsp fresh lemon juice

Salt and pepper to taste

⅓ cup freshly grated Parmesan

In a bowl, toss the romaine with olive oil, lemon juice, salt, pepper, and Parmesan until lightly coated. You want it fresh and crisp, not overly dressed.

This keeps the wrap balanced and not heavy.

Step 4: Assemble the Wrap

You’ll Need:

2–3 large flour tortillas (or high-protein wraps)

Lay a tortilla flat and spread a generous layer of the creamy garlic Parmesan sauce across the center. Add sliced chicken, then top with the Caesar salad mixture. Drizzle just a little more sauce over the top for extra flavor.

Fold in the sides and roll tightly.

Optional but highly recommended:

Place the wrap seam-side down in a skillet and toast for 1–2 minutes per side until golden and slightly crisp.