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Classic Kosher Chicken Caesar Wrap with Dairy-Free Dressing - American recipe
I never thought I'd be able to recreate a proper Caesar wrap in my kosher kitchen. The traditional version is off-limits for us since it combines chicken with parmesan cheese and anchovies. But after years of experimenting, I've found a way to capture all those bold, tangy flavors while keeping everything kosher. The key to making this work is building layers of umami without the usual suspects. I use nutritional yeast to mimic that sharp, nutty flavor of parmesan, and a good squeeze of lemon juice combined with Worcestershire sauce (the kosher kind) gives us that briny punch we're craving. The chicken gets seasoned with garlic powder and herbs, then grilled until it's perfectly juicy. What really makes this wrap sing is the homemade dairy-free Caesar dressing. It's mayonnaise-based with plenty of garlic, lemon, and a touch of Dijon mustard. I add some capers for that salty bite that usually comes from anchovies. The whole thing comes together in about five minutes, and honestly, it tastes so close to the original that my kids can't tell the difference. These wraps are perfect for lunch prep or a quick dinner when you want something satisfying but not too heavy. I like to serve them with some crispy potato chips or a simple side salad. They're also great for picnics since everything stays put once you wrap them up tight.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 wraps
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Caesar Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon kosher Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 tablespoon capers minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For Assembly
  • 4 large flour tortillas
  • 6 cups romaine lettuce chopped
  • 1/2 cup red onion thinly sliced
  • 1 large tomato diced

Method
 

Prepare the Chicken
  1. Preheat grill or grill pan to medium-high heat. If chicken breasts are very thick, pound them to an even 3/4-inch thickness.
  2. In a bowl, combine olive oil, garlic powder, oregano, salt, and pepper. Rub this mixture all over the chicken breasts.
  3. 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
  1. In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, Worcestershire sauce, and Dijon mustard.
  2. 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
  1. Warm tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 20 seconds.
  2. Spread about 2 tablespoons of Caesar dressing down the center of each tortilla.
  3. Layer with chopped romaine, sliced chicken, red onion, and diced tomato.
  4. 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.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 780mg 34%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.