Chicken Caesar Wraps with Seared Artichoke Hearts & Capers
Never have I ever eaten a chicken caesar wrap before today
Ryan Nordheimer•
November 4, 2025
Don’t hold me to this, but I’m not sure there’s even a place in my hometown where you can order a chicken caesar salad wrap. So don’t blame me for never having eaten one before (and please ignore the fact I’ve lived in New York for over two years and could walk into any bodega and order one. And please also ignore the fact that you can definitely get a chicken caesar wrap in any airport across the country). I think the only place I’ve ever seen people order a chicken caesar wrap is Boca Raton, Florida. And I ain’t going all the way there to satisfy the craving I don’t have.
In concept, these wraps generally sound…not great. Why do I want to eat a salad I barely like in the form of a food I barely like (wrap). However, a thought came to me that intrigued me enough to make a caesar wrap myself. What if you seared your chicken in a pan, got the chicken skin beautifully golden and crispy, and then tossed artichoke hearts and capers in those chicken drippings to build a little character into this sandwich (is a wrap a sandwich?). Now we’re talking! With some extra parmesan and toasted breadcrumbs this bodega-staple actually sounds gourmet and delicious. It only took a little tweaking ;)
Of course, I have to make the Caesar dressing from scratch too. I ain’t a poser. But if you were to use a good-tasting store-bought dressing, I see nothing wrong with that. Maybe taste it beforehand to see if it needs a little extra garlic or anchovy or black pepper. I will say, making your own Caesar dressing is worth the effort. You can easily adjust the flavor profile. You can make it with olive oil as I do, so it’s theoretically less inflammatory (dubious). And there are no stabilizers or gums! That’s actually a huge win.
With Julius Caesar in mind, he would’ve loved this,
Ryan
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Instructions
Season your chicken thighs (3 large) with salt (to taste) and pepper (to taste). In a medium skillet or saute pan, add the olive oil (1 Tbsp) and chicken thighs (3 large) skin-side down. Turn heat to medium-high and cook chicken thighs until golden brown, 6-7 minutes.
Flip over and continue to cook, reducing heat to medium if necessary, until chicken registers 160F on a cooking thermometer, 6-7 more minutes.
Transfer chicken to a paper-towel lined plate and let cool.
Add your artichokes (¾ cup) and capers (2 Tbsp) to the pan. Continue to cook until artichoke hearts are golden brown, 4-5 minutes.
Transfer those to a small bowl to cool.
In a medium bowl, add your egg yolk (1). Add your olive oil (½ cup) to a liquid measuring cup.
Whisking constantly, slowly slowly dribble your olive oil into your egg yolk to emulsify. Start very slowly at first. You can add the olive oil quicker as the emulsification forms.
Alternate with the lemon juice (1 lemon) to loosen the mixture, too.
Once all the oil is added, whisk in the remaining lemon juice, mustard (2 tsp), anchovies (3), garlic (3 cloves), about 1/4 cup grated parm. Season w salt (to taste) and pepper (to taste).
Transfer chicken to a cutting board. Cut around the bone. Then chop into chunks.
Add the romaine (2 heads), chicken, a healthy amount of parmesan, a healthy amount of bread crumbs or croutons, and dressing to taste.
Taste for seasoning. Then wrap in tortilla wraps.
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