Caesar Salad Wraps made with the Thermomix® have become our go-to for meal prep and quick lunches. The trick: grate Parmesan directly in the mixing bowl, then chop the garlic, then mix the dressing, all without rinsing in between. From 150 g Parmesan, 80 g mayonnaise and 10 g mustard, you get the filling for 8 wraps in 15 minutes, each one delivering 32 g of protein.
We often prepare the wraps the evening before. Wrapped in foil, they keep in the fridge until the next day at lunch without the lettuce going soggy. This works because we tear the romaine hearts rather than cutting them, which keeps the leaf structure intact so the wraps do not absorb moisture.
Caesar Salad Wraps with Chicken Breast, Thermomix®
Ingredients 0 / 12 ✓
- 150 g Parmesan
- 1 garlic clove
- 80 g mayonnaise
- 10 g medium-hot mustard
- 800 g chicken breast fillet
- 100 g bacon
- 10 g olive oil
- 2 tsp salt
- 1 tsp sweet paprika
- 2 romaine lettuce hearts
- 150 g cherry tomatoes
- 8 wraps
Instructions 0 / 6
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1
Chop the Parmesan.
Cut Parmesan into pieces, place in the mixing bowl and chop for 5 sec / speed 8. Set half aside.
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2
Chop the garlic.
Add garlic to the mixing bowl and chop for 5 sec / speed 8.
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3
Mix the dressing.
Add mayonnaise and mustard and mix for 8 sec / speed 4.
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4
Prepare the chicken and bacon.
Cut chicken into bite-sized pieces. Cut bacon into strips. Heat oil in a frying pan and sear chicken and bacon together over a high heat. Season with salt and paprika.
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5
Prepare the lettuce and tomatoes.
Wash the lettuce hearts and tear the leaves apart. Wash the tomatoes and quarter them.
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6
Roll and serve the wraps.
Spread the mayonnaise dressing over each wrap, then distribute chicken, lettuce, tomatoes and Parmesan on top. Fold in the sides of each wrap, roll up tightly and cut in half on the diagonal.
Tip: You can prepare the wraps in advance and store them wrapped in foil in the fridge overnight.
Video
Nutrition per serving
Why Parmesan goes in the dry mixing bowl first
The order of the first three steps saves washing up and prevents sticking. Parmesan at speed 8 for 5 seconds produces a fine cheese dust that distributes evenly through the dressing later on. If you chop the garlic first and then grate the cheese, the garlic sticks to the cheese. The other way around, the chopped garlic falls cleanly onto the already-grated Parmesan without clumping. Mayonnaise and mustard at the end bind everything together without needing to wipe out the mixing bowl in between.
Important: only half of the 150 g Parmesan goes into the dressing. We scatter the other half directly onto the filling. This gives each wrap two layers of cheese, one creamy layer in the dressing and one with a bit of texture on top.
Fry the bacon alongside the chicken
Cut 800 g chicken breast fillet into bite-sized pieces and 100 g bacon into strips. Add both to a hot pan with 10 g olive oil at the same time. The bacon releases fat as it cooks, which keeps the chicken moist as it fries alongside. If you cook the chicken first and the bacon after, the meat turns dry. If you only cook the bacon and leave the chicken raw, the filling stays cold. Cooking both together gives you crispy bacon and juicy chicken from the same pan in under 10 minutes. Season with 2 tsp salt and 1 tsp sweet paprika towards the end so the salt does not draw moisture from the meat.
Tear the romaine hearts rather than cutting them
We tear the 2 romaine lettuce hearts by hand, without a knife. Cut lettuce oxidises faster at the cut edges, turning brown and soft. Torn leaves keep their natural structure, absorb less dressing and stay crisp even the next day. This matters especially if you plan to store the wraps in the fridge. We do quarter the 150 g cherry tomatoes with a knife, but oxidation is not a concern here because the acidity of the tomatoes prevents it.
Classic Caesar dressing or the quick mayo base
Our dressing takes the quick route: 80 g mayonnaise and 10 g mustard added to the grated Parmesan and garlic, 8 seconds at speed 4. Creamy, reliable and done in 8 seconds. If you want the classic Caesar profile, add 1 tsp Worcestershire sauce and 1 tbsp lemon juice for the umami depth that defines the original. For a fully authentic version, add 2 anchovy fillets to the mixing bowl. They provide a salty, fermented base note without tasting fishy.
The difference compared to the yoghurt-based version used on other Thermomix® sites: mayonnaise emulsifies more stably and does not separate in the fridge. A yoghurt dressing draws water overnight and makes the wrap go soft. That is exactly why our mayo base is the better choice for meal prep. If you fancy a different sauce, we also have a Ranch Dressing with the Thermomix® as an alternative.
How to fold wraps properly
Spread the dressing thinly across the whole wrap, not just in the centre. Then arrange the chicken, bacon, lettuce, tomatoes and remaining Parmesan in a line along the lower half. Fold the bottom edge up, fold both sides in towards the centre, then roll from the bottom up. The diagonal cut through the middle gives you two manageable halves that hold together. If you cut straight across, the filling slides out from the sides as you eat.
Common mistakes that cost you crisp wraps
Filling the wrap while the chicken is still hot
Rolling hot chicken and bacon straight from the pan creates condensation inside the wrap. The steam settles on the tortilla, softening it and causing it to tear when you roll it up. Our solution: Leave the meat on a plate for 5 minutes after frying until it is just warm to the touch, then fill the wraps.
Too much dressing in the centre
A thick blob of dressing in the middle of the wrap drips out at the first bite and soaks the tortilla exactly at the fold. Our solution: Spread the dressing thinly over the whole surface, leaving a 2 cm border clear. This lets the outer edge seal when you roll it up.
Adding unsalted tomatoes straight to the filling
Cherry tomatoes release juice as soon as they are cut and water down the filling. Our solution: Lightly salt the quartered tomatoes in a sieve for 5 minutes and let them drain. This draws out the excess water before it gets into the wrap.
Rolling up the lettuce while it is still wet
Freshly washed lettuce carries water droplets on the leaves that dilute the dressing and soften the tortilla. Our solution: Spin the torn leaves in a salad spinner or pat them dry with a clean cloth before placing them on the wrap.
How to adapt the wraps to your taste
Vegetarian: Leave out the bacon and instead roast 200 g chickpeas with the paprika in the pan until crispy. They add bite and flavour as a meat-free alternative.
Low carb: Replace the 8 wraps with large romaine leaves and roll the filling up like a lettuce wrap. This saves around 17 g of carbohydrates per serving.
Spicy: Mix 1/2 a finely chopped chilli into the dressing, or season the chicken with an extra 1/2 tsp cayenne pepper.
With crunch: Add a handful of toasted croutons or sunflower seeds to the filling. This brings back the classic Caesar crunch that a wrap would otherwise be missing.
What goes well with the Caesar Wraps
A fresh dip works well alongside the wraps. Our Guacamole with the Thermomix® adds creamy avocado freshness, and the Salsa Dip with the Thermomix® provides a fruity, spicy note. If you want a more filling side for lunch, pair the wraps with our hearty salad from the Thermomix®. If you prefer to steam the chicken gently rather than frying it, take a look at our Varoma guide.
Keeping the wraps fresh in the fridge
Wrap the finished wraps in foil or cling film and store in the fridge. They keep for up to 24 hours without the lettuce going soggy. Any longer is not recommended as the tomatoes release water after a day, which softens the wrap. If you want to prepare the wraps several days in advance, store the components separately and roll them up shortly before eating. The dressing keeps in the fridge for 3 to 4 days, and the cooked chicken for 2 to 3 days.
Frequently asked questions about Caesar Salad Wraps
Goes well with: Tomato soup.
Find more quick lunch and meal prep ideas from the mixing bowl in our Guacamole and our hearty salad recipes.
