Best Classic Caesar Salad Wrap with Homemade Sourdough Croutons

The ultimate classic Caesar salad wrap featuring a rich homemade dressing and buttery, golden sourdough croutons. Ready in under 20 minutes!

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Servings 4 Wraps

Ingredients

For the Buttery Sourdough Croutons

4 cups day-old sourdough bread crust cut off and diced into cubes
3 –4 tablespoons olive oil
Flakey Salt to taste
Freshly cracked black pepper to taste

For the Traditional Caesar Dressing

2 large egg yolks room temperature*
2 –4 anchovy fillets mashed into paste with whisk (or 1–2 teaspoons anchovy paste)
2 cloves garlic finely grated
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper
½ cup neutral oil grapeseed, avocado, or light olive oil
¼ cup extra virgin olive oil
¾ cup finely grated Parmigiano-Reggiano

For the Wraps

4 large flour tortillas
2 –3 romaine hearts chopped
2 cups grilled chicken breast diced or sliced
1 cup cherry tomatoes halved
1 batch Buttery Sourdough Croutons
Shaved or grated Parmigiano-Reggiano
Caesar dressing plus extra for serving

Instructions

Step 1: Make the Croutons

Heat the olive oil in a large skillet over medium-low heat. The goal is gentle, steady heat that never reaches the smoke point, allowing the bread to become crisp and buttery all the way through.
Drop the sourdough cubes in and flip occasionally until golden. The goal is crsipy on the outside and soft in the interior.
Season with kosher salt and freshly cracked black pepper while still warm. Transfer to a plate and allow to cool—they'll continue to crisp as they cool.

Step 2: Make the Caesar Dressing

Mash the anchovies and grated garlic together into a smooth paste in a medium bowl.
Whisk in the egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth.
While whisking constantly, slowly drizzle in the neutral oil until the dressing emulsifies and begins to thicken.
Continue whisking while slowly adding the olive oil.
Stir in the Parmigiano-Reggiano until fully incorporated.
Taste and adjust with additional lemon juice, Parmesan, or salt as needed. If you'd like a thinner dressing, whisk in 1–2 tablespoons of cold water.
Refrigerate for 30 minutes before using to allow the flavors to meld.

Step 3: Assemble the Wraps

Warm each flour tortilla over a gas burner or in a dry skillet for 15–20 seconds per side, just until pliable.
Toss the chopped romaine with the dressing and lay the salad on the tortilla in a compact horizontal rectangle just below the center, not in the dead center. Leave about 2 inches clear on each of the sides and plenty of empty tortilla above the salad.
Top with:
Grilled chicken
Cherry tomatoes
A generous handful of buttery sourdough croutons
Shaved Parmigiano-Reggiano
Finish with another drizzle of Caesar dressing if desired.
Fold the sides inward, then roll tightly from the bottom up, burrito-style. I prefer to then wrap it in wax paper.
Slice in half and serve immediately.

Notes

Make Ahead: The Caesar dressing will keep refrigerated for up to 4 days.

Bread Tip: Day-old sourdough makes the crispiest, most flavorful croutons, but any sturdy artisan loaf works well.

Turn It Into a Salad: Skip the tortillas and toss the romaine, chicken, tomatoes, croutons, Parmesan, and dressing together for a classic Chicken Caesar Salad.

Raw Egg Note: This dressing contains raw egg yolks. Use pasteurized egg yolks especially if serving anyone pregnant, very young, elderly, or immunocompromised.