Ingredients
Method
Prepare the Chicken
- Preheat grill or grill pan to medium-high heat. If chicken breasts are very thick, pound them to an even 3/4-inch thickness.
- In a bowl, combine olive oil, garlic powder, oregano, salt, and pepper. Rub this mixture all over the chicken breasts.
- Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
Make the Dressing
- In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, Worcestershire sauce, and Dijon mustard.
- Stir in nutritional yeast, minced capers, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be tangy and well-seasoned.
Assemble the Wraps
- Warm tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 20 seconds.
- Spread about 2 tablespoons of Caesar dressing down the center of each tortilla.
- Layer with chopped romaine, sliced chicken, red onion, and diced tomato.
- Fold in the sides of the tortilla, then roll tightly from bottom to top. Cut in half diagonally and serve immediately.
Notes
Wraps can be made up to 4 hours ahead and stored wrapped in plastic wrap in the refrigerator. For best texture, add the tomatoes just before serving. The dressing will keep in the refrigerator for up to 1 week. If you can't find kosher Worcestershire sauce, you can substitute with an extra tablespoon of lemon juice plus a pinch of garlic powder.