Chicken Caesar Wraps | Instant Pot recipe

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Use your Instant Pot to make these easy Chicken Caesar Wraps, filled with shredded chicken, romaine lettuce, grated parmesan, and crushed croutons—all coated with a classic salad dressing and wrapped in a thin flour tortilla.

Instant Pot chicken caesar wraps loaded with chicken, lettuce, tomatoes, croutons, and parmesan, on a white plate with a bowl of caesar dressing and a lemon wedge in the background.

WHY YOU’LL LOVE THESE Chicken Caesar Wraps

These Chicken Caesar Wraps have a fresh, light taste with lots of dynamic contrast from the crunchy lettuce and croutons to the tender, soft chicken and cheese.

Whether you’re making dinner for a crew or lunches for one, these Caesar Salad wraps are easy to make AND easy to customize to individual tastes.

Plus, cooking the chicken in the Instant Pot helps you get food on the table easier and faster!

Caesar Salad Wraps are a great addition to our favorite Instant Pot chicken recipes that freeze great in individual portions. If you like these, you should try this with our other favorite make-and-freeze meals like Thai Peanut Wraps, Cilantro Lime Chicken Taco Salad, or Instant Pot Barbecue Chicken sandwiches.

Ingredients for making Instant Pot chicken caesar wraps, including Caesar dressing, tortillas, diced tomatoes, lemon wedges, parmesan crisps, parmesan cheese, chicken broth, salt, pepper, avocado, spinach, romain, chicken breasts, and croutons.

INGREDIENTS YOU NEED

These wraps are easy to customize with the produce and items you like.

  • Salt and pepper: I highly recommend salting and peppering your chicken to taste before cooking. It makes a big difference in the finished flavor of the meat.
  • Boneless skinless chicken breasts: The ones at our grocery store are quite large, so I only needed two to get to 1 pound.
  • Chicken broth: I often buy the 32 ounce boxes of chicken broth and measure just what we need, to avoid waste.
  • Caesar salad dressing: I prefer the convenience of store-bought dressing. We choose the Olive Garden Caesar dressing for wide family appeal or the Marzetti vinaigrette Caesar dressing when I’m watching calories.
  • Romaine lettuce: I prefer to use the hearts of romaine and to tear just what I need.
  • Thin flour tortilla wraps: The thinner the better. We used ultra thin Banderita brand, from our grocery store. We also didn’t use the flavored wraps because they competed with the Caesar flavoring.
  • Roughly crushed croutons: We use Caesar or garlic croutons in this recipe. Adding the crushed croutons adds a lovely crunch to every bite.
  • Grated parmesan cheese: We use freshly grated when we’re making this as a dinner, but I use the pre-grated when I’m reheating a single portion for lunch.

Traditional Caesar salad is just romaine lettuce, croutons, parmesan, and the dressing. However, I when I make the wraps for myself, I like to add these extras:

  • Parmesan crisps: We found these at our grocery store and they add another texture dynamic to the wraps.
  • Baby spinach: This isn’t a traditional lettuce for Ceasar, but I love the combination of spinach and romaine in my salads.
  • Lemon wedges: If you like, a spritz from a lemon wedge highlights the acid notes in the salad dressing. (I generally skip this when I’m making for myself, just to keep it simple.)
  • Diced tomatoes: These add a pop of flavor throughout the wrap. I like to cut small cherry tomatoes into quarters or eighths.
  • Avocado: Diced avocado adds a lovely soft texture to contrast with the lettuce and croutons.
Ingredients for making Instant Pot chicken caesar wraps, including Caesar dressing, tortillas, diced tomatoes, lemon wedges, parmesan crisps, parmesan cheese, chicken broth, salt, pepper, avocado, spinach, romaine, chicken breasts, and croutons.

How to Make Chicken Wraps in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

To make the wraps, first cook the chicken in the pressure cooker. Season the chicken breasts on both sides, then just pot them in the cooking pot, along with the chicken broth. Cook at High Pressure with a 6-minute cook time.

Allow the pressure to release naturally for 10 minutes, then flip the switch to venting and remove the lid.

While the chicken is cooking prep the ingredients for the wraps. Shred the lettuce, smash the croutons, and grate the parmesan (if needed).

Preparing to make Instant Pot chicken caesar wraps with shredded chicken, parmesan, diced tomatoes, lettuce with dressing and croutons, lemon wedged, and avocado.

Shred the chicken. Mix 1 tablespoon of cooking liquid with 3 tablespoons of the Caesar salad dressing. Stir this into the shredded chicken.

Mix the salad ingredients, add 2 tablespoons of Caesar dressing, and toss until the dressing is evenly distributed.

Lay the wraps out on individual plates. Place between 1/3 and 1/2 cup chicken in the center of each wrap. Add the dressed lettuce mixture. Tuck the bottom ends up and roll into wraps. Serve immediately.

Overhead picture of an Instant Pot chicken caesar wrap being assembled with chicken, lettuce, tomatoes, parmesan, and croutons, with additional ingredients in the background.

Important Tips for Making Chicken Caesar Salad Wraps

We add the dressing after cooking because, after testing, we realized that the chicken releases so much liquid that it waters down the flavor.

As an added bonus, adding the dressing after cooking allows you to divide the chicken and switch up the salad dressings so you can make multiple flavors of wraps with just one pressure cook time for the chicken.  

We like to smash the croutons into smaller pieces so that you get a little bit of crouton in each bite or two. We recommend only adding the smashed croutons to the salad mixture that you have.

Do you like cook-then-freeze meal prepping? Then check out our Meal Prepping Diced Chicken Three Ways post.

A white plate piled with Instant Pot chicken caesar wraps loaded with chicken, romaine, croutons, tomato, and parmesan, with a bowl of cesar dressing in the background.

Frequently Asked Questions about Making Caesar Wraps

Can I use frozen chicken?

You can absolutely cook this from frozen, as long as your chicken breasts are frozen in individual pieces and not frozen together like a large clump of chicken.

I would add 3 to 4 minutes to the cook time when cooking from frozen, and then use an instant-read thermometer to verify each chicken breast is at least 165°F in the thickest part of the breast. If needed, return the lid and cook for a minute or two more.

Read our Cooking Chicken from Frozen guide for complete details.

Can I substitute with another salad dressing?

Absolutely! When I’m making this for meal-prep instead of dinner, I will absolutely pair this chicken with multiple different salad dressings. (I usually do cheesy ranch and a Green Goddess and vary the veggies accordingly.)

Can I use tortillas instead of wraps?

We actually prefer the very thin tortillas with these. But as always use what works best for you!

How to store leftover chicken salad wraps?

Salads that have been dressed don’t last nearly as long as they do without the dressing. It will still taste good the next day, but the texture will be different. We recommend only dressing as much as you think you’ll eat.

And we prefer to add the crushed croutons directly to the wraps as you’re assembling them.

For best results the next day, we recommend storing everything in separate air-tight containers.

How to freeze?

Freeze the shredded, dressed chicken in 1/3 to 1/2 cup portions, depending on your preference, in individual zip-top bags.

A stack of chicken caesar wraps loaded up with chicken, romaine lettuce, croutons, and parmesan, set on a white plate with an Instant Pot in the background.

MORE Instant Pot Recipes for Sandwiches and Wraps

The Instant Pot makes cooking sandwich meats so much quicker and easier! Here are a few of our favorites:

  • Instant Pot Pulled Pork Sandwiches: These easy three-ingredient BBQ pork sandwiches are the most popular recipe on Pressure Cooking Today.
  • French Dip Sandwiches: With thinly sliced beef roast, broth, and soup mix, you can whip up a flavorful sandwich and au jus in about 30 minutes.
  • Egg Salad Sandwiches: We use the Instant Pot egg loaf hack to make chopping up the hardboiled eggs extra easy.

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Chicken Caesar Wraps

Servings: 6 people
Prep Time: 0 minutes
Cook Time: 6 minutes
20 minutes
Total Time: 26 minutes
Course: Chicken
Cuisine: American
Make these easy Instant Pot Chicken Caesar Wraps, filled with pressure cooked shredded chicken, romaine lettuce, grated parmesan, and crushed croutons—plus your other favorite salad mix-ins—all coated with a classic salad dressing and wrapped in a thin flour tortilla.
5 from 1 vote
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Ingredients

  • Salt and pepper to taste
  • 1 pound about 2 large boneless skinless chicken breasts
  • 1/2 cup chicken broth
  • 5 tablespoons caesar salad dressing divided
  • 1 romaine lettuce heart tops and bottoms removed, torn into bite-size pieces
  • 6 10-inch thin flour tortilla wraps (we used ultra thin Banderita brand)
  • 1/4 cup roughly crushed Caesar-flavored or garlic croutons
  • Grated parmesan cheese
  • Parmesan crisps crushed, optional
  • Baby spinach optional
  • Lemon wedges optional
  • Diced tomatoes optional
  • Avocado optional

Instructions

  • Season the chicken well on both sides with salt and pepper.
  • Add the chicken and chicken broth to the pressure cooking pot. Lock the lid in place. Select High Pressure and 6 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Use a natural release for 10 minutes and then release any remaining pressure with a quick pressure release. When the valve drops, carefully remove the lid.
  • Remove the chicken to a tray. Use two forks to shred the chicken. Reserve the cooking liquid for later.
  • Mix 1 tablespoon cooking liquid with 3 tablespoons caesar salad dressing. Add to the shredded chicken and stir until all of the chicken is evenly coated.
  • In a bowl with a lid, add the romaine lettuce, baby spinach (if using), croutons, parmesan crisps (if using), and grated Parmesan. Add the remaining 2 tablespoons of caesar dressing. Put a lid on the bowl and shake well until the dressing is evenly distributed.
  • Lay the wraps out on individual plates. Place ⅓ to ½ cup chicken on each wrap. Add the dressed lettuce mixture, and squeeze a splash of lemon juice on top, if desired. Tuck the bottom up and roll into wraps. Serve immediately.

Nutrition

Calories: 374kcal | Carbohydrates: 36g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 833mg | Potassium: 387mg | Fiber: 3g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg

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FOR MORE FROM PRESSURE COOKING TODAY

🥘 Browse our collection of the best pressure cooker / Instant Pot recipes.

💬 Follow Pressure Cooking Today on Facebook and Instagram for the latest updates.  

👥 Join our Electric Pressure Cooker Facebook Group. Our positive community of pressure cooking fans use all brands of electric pressure cookers, so it’s a great resource if you have questions about your particular brand.

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