Steak Caesar Wraps
Soft tortillas filled to the brim with juicy seared steak, crisp Romaine lettuce, herby/crunchy croutons, parmesan cheese, and creamy Caesar dressing. This is the ultimate Caesar wrap my friends, and you need just 6 ingredients.
This recipe was written for the Arizona Republic.
Skip take-out!
In just minutes, you can enjoy unbelievable Caesar wraps made with just six ingredients. And since this is a home-made Caesar wrap, you can customize it! Make it just the way you like it every time. Add more cheese, more croutons, tons of black pepper (that’s what I do). Whatever works!
I love adding croutons to the Caesar wrap filling
The crunchy, herby, toasted croutons not only add texture, they also assert an herby/salty flavor that perfectly complements the steak and creamy dressing! I like regular seasoned croutons, but the garlicky ones are fabulous too.
You can make these wraps with chicken too
I used seared skirt steak in this recipe, but you can use pre-cooked chicken or rotisserie chicken too. In fact, you can often find grilled chicken breasts in the deli section of the grocery store and they would be amazing in these Caesar wraps.
Pick you favorite Caesar dressing and you know you’ll love the flavor
One of my favorite store-bought Caesar dressing varieties is refrigerated and made with yogurt. It’s a tad lighter in calories and fat, and it delivers amazing flavor. Choose whatever Caesar dressing you like; there are many great choices out there!
Pack up these Caesar wraps for work and/or school
Just “wrap the wrap” in parchment paper and then plastic wrap and keep it chilled until lunchtime.
Steak Caesar Wraps
Ingredients
- 1 skirt steak, about 1 1/4 pounds
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 cups chopped Romaine lettuce, preferably the softer inner leaves
- 3-4 tablespoons Caesar dressing of choice
- 1/4 cup crumbled or crushed croutons, coarse crumbs, I like using seasoned croutons, but choose whatever you prefer
- 4 large tortilla wraps, burrito-size or flatbreads of choice
- Shredded parmesan cheese, as much as desired
Instructions
- Season both sides of the skirt steak with salt and black pepper. Heat the oil in a large skillet or brush the oil on a large griddle and preheat to medium-high. Add the steak to the hot pan and cook until browned and crisp on both sides and still pink in the middle, about 2 to 4 minutes per side. Transfer the steak to a plate to rest for 5 minutes.
- In a large bowl, combine the lettuce and Caesar dressing. Toss to coat. Fold in the croutons.
- Arrange the tortilla wraps on a flat surface and top with the lettuce mixture. Slice the steak, across the grain, into thin strips. Place the steak on top of the lettuce and top with as much parmesan cheese as you desire. Roll up tightly and serve.