Chicken Caesar Salad Wraps on the Blackstone
Chicken Caesar Salad Wraps on the Blackstone – Juicy griddled chicken, crispy bacon, crisp romaine, and creamy homemade Caesar dressing all wrapped in a warm tortilla. Cooked entirely on the Blackstone for easy prep and smoky flavor, these handheld wraps are hearty, flavorful, and ready in just 30 minutes.
Ingredients
For The Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 6-8 slices bacon
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning or dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Juice of half a lemon optional
Homemade Caesar Dressing
- 1/2 cup mayonnaise
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove minced or pressed
- 1/2 tsp Worcestershire sauce
- 2-3 salted anchovy fillets finely chopped
- Salt and black pepper to taste
- Water to thin as needed
Salad and Wrap Assembly
- 1 head romaine lettuce chopped
- 1/2 cup extra Parmesan shredded or shaved
- 4 large flour tortillas fajita or burrito size
Instructions
- In a bowl, whisk together mayo, Parmesan, lemon juice, Dijon, garlic, Worcestershire, and anchovies (if using) until creamy. Season with salt and pepper, and thin with a splash of water to reach your desired consistency. Set aside.
- Heat your Blackstone to medium (around 350–375°F). Lightly oil the surface—or use a bit of olive oil—to prevent sticking.
- Lay bacon strips directly on the griddle and cook until golden and crispy, flipping as needed. Transfer to a paper towel-lined plate and set aside. Once cooled slightly, chop or crumble into bite-sized pieces.
- Toss the sliced chicken with olive oil, garlic powder, onion powder, Italian seasoning, salt, pepper, and lemon juice. Spread the chicken across the griddle in an even layer. Cook 3–4 minutes per side until golden and cooked through.
- Slide the tortillas onto a cooler part of the griddle for 30 seconds per side—just enough to get them pliable and slightly toasted.
- In a large bowl, toss the chopped romaine with a few spoonfuls of Caesar dressing. Add the cooked chicken, crispy bacon, and extra Parmesan, mixing gently. Lay out each tortilla, spoon on ¼ of the mixture, and if desired, sprinkle with croutons for texture.
- Fold in the sides of the tortilla and roll it tightly. Slice it in half, if you like, and serve immediately while everything is warm and fresh.