Chicken Caesar Wrap

Make the dressing. In a small bowl or jar, whisk together mayonnaise, lemon juice, Dijon, Worcestershire, grated garlic, and finely grated Parmesan. Whisk in the olive oil (slowly if you want it extra smooth, but all at once is fine too). Add 2 tablespoons water and whisk again. If you want it looser, add water 1 tablespoon at a time. Taste and adjust with more lemon, pepper, a pinch of salt, or an extra splash of Worcestershire (or anchovy paste) if you want more savory punch.

Season the chicken. If your chicken is already flavorful, you can skip this. Otherwise, toss chopped chicken with salt, pepper, and garlic powder. Want it warm? Heat a skillet over medium heat with 1 teaspoon olive oil and warm the chicken for 2 to 3 minutes, just until steamy.

Dress the romaine lightly (or keep it undressed for meal prep). If you are eating right away, toss romaine with just enough dressing to coat. Start small. You can always add more, but you cannot un-sauce lettuce. If you are packing or storing wraps for later, keep the romaine undressed and add dressing right before eating to avoid sogginess.

Assemble. Lay a tortilla flat. Spread 1 to 2 tablespoons dressing down the center (you will likely have extra dressing, which is perfect for dipping). Add chicken, then romaine (dressed if eating now, undressed if meal prepping). Sprinkle on crushed croutons and shaved Parmesan if using.

Quick tortilla tip: If your tortillas crack, warm them 10 to 15 seconds in the microwave or in a dry skillet so they roll like they mean it.

Roll it tight. Fold in the sides, then roll from the bottom up, keeping tension as you go. Let it sit seam-side down for 1 to 2 minutes.

Optional but worth it: toast. Place the wrap seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden. This helps seal it and adds that crisp edge moment.

Slice and serve. Cut on a diagonal, hit it with extra black pepper and Parmesan, and enjoy the fact that lunch just got way more exciting.