Chicken and Sweet Potato Caesar Salad Wraps

My Favorite Lunch Wrap

This chicken caesar wrap, stuffed with sweet potato fries, grape tomatoes, cubed avocado, and shaved parmesan is my ultimate lunch recipe. It’s exactly what I crave midday. It tastes fresh, it’s warm, zesty, and filling. Having a few wrap and sandwich recipes like this in my back pocket make the week so much easier. It comes together easily, but tastes like it came from a restaurant.

The Supplies

Ingredients

To make this chicken caesar wrap with sweet potatoes, avocado, and tomatoes, you’ll need the following ingredients:

• Mayo
• Worcestershire sauce
• Grated parmesan cheese
• Lemon juice
• Lemon zest
• Fine kosher salt
• Freshly cracked black pepper
• Chicken breast
• Sweet potato
• Olive oil
• Paprika
• Garlic powder
• Mixed greens
• Grape tomatoes, quartered
• Avocado
• Shaved parmesan cheese
• Large tortillas

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this chicken caesar wrap recipe, you’ll need the following pieces of equipment:

• Mixing bowls
• Measuring cups
• Measuring spoons
• Tongs
• Cutting board and knife
• Large baking sheet

Frequent Recipe Questions

Can I make this recipe in advance?

• A: This wrap recipe is best enjoyed right after making it. If you’re looking to meal prep this recipe, make the dressing and bake the chicken and sweet potatoes. Store everything in airtight containers in the refrigerator. Then when you’re ready to eat, reheat the chicken and sweet potatoes in the oven or microwave and assemble the wraps as instructed.

Is it ok to substitute chicken thighs?

• A: For sure! If you prefer chicken thighs, you can definitely make the swap.

Recipe Tips

When you make this chicken caesar wrap recipe with sweet potato fries, here are a few tips to make sure it turns out delicious:

• When slicing sweet potatoes, I love using a sharp hollow-edge knife. The hollow-edge forces air into the cut, making it easier to slice through a thick sweet potato.
• When picking a salad green mix for this recipe, look for one that has some hearty greens included. Baby kale and romaine are perfect. From a flavor perspective, I also love arugula for a peppery bite.
• A higher quality tortilla will take you far when making these wraps. Not only will they taste better, they’ll be more flexible. That flexibility makes it easier to keep all the fillings in the wrap.

Recipe Details

Make the Caesar-style Dressing

To get this recipe started, you’ll first get the caesar dressing prepped. To make the dressing, you’ll mix mayo, grated parmesan, worcestershire sauce, and lemon juice and zest. The dressing is then seasoned with a bit of salt and pepper, then thinned with a splash of water. This dressing is tangy and perfectly drizzly. 

Set the caesar dressing aside in the refrigerator while the chicken and sweet potatoes bake.

Bake the Sweet Potato Fries and Chicken

To make the warm filling for these wraps, you’ll season the sweet potatoes with a drizzle of olive oil, paprika, garlic powder, salt, and pepper. Roast the sweet potatoes for a few minutes so they get a head start to crisp up. 

After the sweet potatoes have their first bake, push them to the side of the baking sheet and add the sliced chicken breast to the other side. Lightly season the chicken with more olive oil, salt, and pepper. Roast everything for another 15 minutes or so, until the chicken is cooked through and the sweet potatoes have crisped on the edges.

Assemble the Wraps

Once all the wrap components are prepped, you’re ready to assemble! Toss the salad greens with a bit of the caesar dressing. Mix in some cubed avocado, quartered grape tomatoes, and shaved parmesan into the salad. 

Divide the dressed salad among a few warmed tortillas. Arrange a few of the sweet potato fries and slices of chicken on top of each wrap. Carefully wrap the tortilla around the filling, pressing it slightly to stick the tortilla together. 

Slice each caesar chicken wrap in half and serve with extra dressing on the side for dipping. Enjoy!

Do you love a caesar recipe? Be sure to check out these other dishes:

If you make this chicken caesar wrap recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Game Day

Chicken and Sweet Potato Caesar Salad Wraps

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Main Course, Sandwiches

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Cooking Temp: 425  F Servings: 6

Best Season: Suitable throughout the year

Dietary:

N Nut Free

Description

A zesty chicken caesar wrap with baked sweet potato fries, salad greens with lots of dressing, avocado, grape tomatoes, and parmesan cheese.

Ingredients

Scale

1/2x 1x 2x 3x

Caesar Dressing

• ¹⁄₂ cup mayo
• ¹⁄₄ cup grated parmesan cheese
• 1 teaspoon worcestershire sauce
• Juice of 1 lemon
• Zest of 1 lemon
• ¹⁄₂ teaspoon fine kosher salt
• ¹⁄₄ teaspoon freshly ground black pepper
• 1 teaspoon water

Chicken Sweet Potato Wraps

• 1 pound chicken breast, thinly sliced
• 1 large sweet potato, cut into ½ inch matchsticks
• 1 tablespoon olive oil, divided
• 1 teaspoon fine kosher salt, divided
• 1 teaspoon paprika
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon freshly ground black pepper, divided
• 4 cups mixed greens
• 1 cup grape tomatoes, quartered
• 1 avocado, cubed
• ¹⁄₂ cup shaved parmesan
• 6 large tortillas

Instructions

Mix the Caesar Dressing

1. In a small mixing bowl or glass, add the mayonnaise, worcestershire sauce, grated parmesan cheese, lemon juice, lemon zest, salt, pepper, and water. Whisk to combine the ingredients together until a unified dressing is formed.

2. Set the dressing aside in the refrigerator while the chicken and sweet potato bakes

Bake the Chicken and Sweet Potatoes

1. Preheat your oven to 425°F and set out a large baking sheet

2. Arrange the sweet potatoes on the baking sheet and toss with ½ tablespoon olive oil, ½ teaspoon of salt, ¼ teaspoon black pepper, the paprika, and garlic powder. Bake the sweet potatoes for 15 minutes.

3. Remove the baking sheet from the oven and stir the potatoes to ensure they aren't stuck to the bottom. Move the sweet potatoes to one side of the pan and add the sliced chicken to the other side of the pan. Drizzle the remaining ½ tablespoon of olive oil over the top of the chicken and then toss with ½ teaspoon fine kosher salt and freshly cracked black pepper. Bake the chicken and sweet potatoes for another 12-15 minutes, until the chicken is baked through and the sweet potatoes are crisp on the edges.

Assemble the Wraps and Enjoy

1. In a large mixing bowl, toss the mixed greens with 1/3 of the prepared caesar dressing. Add the quartered tomatoes, diced avocado, and shaved parmesan cheese to the bowl and mix once more. Set aside.

2. Wrap the tortillas in a slightly damp paper towel and microwave for 15 seconds, just until they’re soft and pliable. 

3. Divide the dressed salad among the tortillas. Arrange the sliced chicken and sweet potatoes over the dressing. Tightly wrap the tortillas around the salad and chicken. 

4. Serve the chicken and sweet potato caesar wraps with extra dressing on the side. Enjoy!