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Grilled Chicken Caesar Salad Roll-ups served on a dark rustic platter with fresh romaine and shaved Parmesan cheese.

Grilled Chicken Caesar Salad Roll-ups

A tortilla-free, low-carb twist on the classic Caesar wrap. Tender, garlic-herb grilled chicken breasts serve as the outer wrap around crisp romaine lettuce and shaved Parmigiano-Reggiano, served with a velvety scratch-made Greek yogurt Caesar sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

Chicken & Marinade:
  • - 2 large boneless skinless chicken breasts (butterflied and pounded to 1/4-inch thickness)
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice
  • - 1/2 tsp garlic powder
  • - 1/2 tsp dried oregano
  • - 1/2 tsp smoked paprika
  • - 1/2 tsp sea salt
  • - 1/2 tsp freshly cracked black pepper
Greek Yogurt Caesar Dressing:
  • - 1/2 cup plain whole milk Greek yogurt
  • - 2 tbsp extra virgin olive oil
  • - 1 tbsp fresh lemon juice
  • - 1 tsp Dijon mustard
  • - 1 clove fresh garlic finely minced
  • - 2 tbsp Parmigiano-Reggiano cheese freshly grated
  • - 1/4 tsp salt
  • - 1/4 tsp freshly cracked black pepper
Assembly & Filling:
  • - 1 cup fresh romaine lettuce hearts washed, dried thoroughly, and coarsely chopped
  • - 1/4 cup Parmigiano-Reggiano cheese shaved into thin curls
  • - Toothpicks for securing

Method
 

Prepare the Chicken:
  1. Place butterflied chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound until evenly 1/4-inch thick. Cut length-wise into wide, broad strips suitable for rolling.
Season and Marinate:
  1. In a bowl, whisk together the garlic powder, dried oregano, smoked paprika, salt, black pepper, 1 tbsp olive oil, 1 tbsp lemon juice, and 2 tbsp of prepared Caesar dressing. Coat chicken strips thoroughly and let sit for 15-30 minutes.
Whisk the Caesar Dressing:
  1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, grated Parmesan, salt, and black pepper until completely smooth and creamy. Set aside.
Grill the Chicken:
  1. Heat a grill pan or outdoor grill over medium-high heat. Sear chicken strips for 4–5 minutes per side until prominent grill marks form and internal temperature reaches 165°F (74°C). Remove to a platter and rest for 5 minutes.
Assemble Roll-Ups:
  1. Lay a grilled chicken strip flat on a cutting board. Lightly brush with a thin layer of Caesar dressing. Place a tight bundle of chopped romaine lettuce across one end and top with shaved Parmesan cheese.
Roll and Serve:
  1. Roll the chicken tightly around the lettuce salad center. Secure with toothpicks if needed, garnish with extra shaved Parmesan, and serve immediately with extra Greek yogurt Caesar dressing on the side.

Notes

- Ensure the lettuce is 100% dry after washing to prevent moisture from diluting the dressing.
- To store for meal prep, pack assembled roll-ups in glass airtight containers with extra dressing kept in a separate dipping cup.