Caesar Grilled Chicken Sandwich on Soft Wrap Bread

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Hands-on time:
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Yield: 8 sandwiches

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Here's our rendition of a favorite wrap sandwich. Substitute your own special filling for our suggested Caesar chicken, if you like. This is a good time to let your imagination run wild!

Let's start with the sandwich basic: bread. There's sandwich bread — a rectangular loaf, baked in a pan and sliced — and then there's "new age" sandwich bread, any of a variety of tortillas, wraps or flatbreads designed to enfold, roll around, or cradle their fillings. We've become really enamored of these wraps; they're easy to make, quick to bake, and sturdy enough to take wherever your meal ends up — indoors, outdoors, or in the car.

We use a rather unusual method to make this bread: boiling water is added to the flour, "cooking" the starch and making the resultant dough soft and easy to roll out. In addition, pre-cooking the starch this way eliminates any possibility of a "starchy" taste in the final bread; all in all, we find these wrap-like rounds better tasting than conventional flour tortillas or other wraps. Texture-wise, they're more like a soft pita bread than a tortilla, so if you like the bread in your sandwich to be a substantial part of the whole, this is a good recipe for your files.

Caesar Grilled Chicken Sandwich on Soft Wrap Bread

star rating (27) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 sandwiches
Published: 01/01/2010


Wrap bread

Caesar dressing

  • 1 to 4 large cloves garlic, to taste, peeled and minced
  • 3 anchovy fillets, finely minced (optional)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup sour cream
  • 3/4 cup olive oil
  • 1 cup grated Parmesan, Pecorino Romano, or aged Asiago cheese
  • 1 teaspoon coarsely ground black pepper

Grilled chicken-vegetable filling

  • 1 pound boneless chicken breasts or thighs
  • 1 large red bell pepper, seeded and quartered
  • 1 large onion, peeled and sliced in 1/2" slices
  • 1 medium zucchini, sliced crosswise into 1/4"-thick slices
  • romaine lettuce


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1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

2) In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

3) Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

4) Let the dough rise, covered, for 1 hour.

5) Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

6) Roll each piece into a 7"- to 8"-circle, and dry-fry them (fry without oil) over medium heat (about 325°F in an electric frying pan or on an electric griddle) for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

7) Transfer the cooked breads to a rack, stacking them to keep them soft. Serve immediately, or cool completely before storing in a plastic bag. Note: If you plan on making these into folded sandwiches, gently fold them in half when you take them off the griddle, rather than laying them flat. That way, they'll retain that folded shape as they cool, and will be easier to make into sandwiches.

8) To make the dressing: Stir together the minced garlic, lemon juice, mustard, minced anchovy, Worcestershire sauce and sour cream. Whisk in the olive oil. Stir in the Parmesan cheese and ground black pepper. You may do all of this in the food processor by processing together the garlic, lemon juice, anchovy or Worcestershire sauce, and sour cream. Drizzle the olive oil through the feed tube with the motor running, then gently pulse in the Parmesan and black pepper. Set the dressing aside. Refrigerate it if you're not going to use it within an hour or so.

9) To make the filling: Grill the chicken and vegetables over medium coals until done (or sauté them in a skillet).

10) Cool, then slice the chicken and cut the vegetables into bite-size pieces.

11) Place a lettuce leaf on each bread. Spoon some of the filling down the center, atop the lettuce. Top with dressing and serve immediately.

Yield: 8 sandwiches.


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  • star rating 09/08/2014
  • Bridget from Chicago, Illinois
  • Love this wrap recipe!!! I used 240g of WWW and 120g of AP. I added 1 cup of boiling water and 2 ounces of OJ (over poured, so 2.2 oz) to the WWW. Followed the rest of the directions and it came out beautifully! I used my KitchenAid dough hook and kneaded it for 2-3 minutes. I ended up making 10 smaller wraps (~69g/ ea.) and cooked them in a medium heat cast iron skillet. Delicious and super easy to make!
  • star rating 07/06/2014
  • Tina from France
  • This recipe is awesome. The soft wrap bread is perfect in every way - it's so soft and cushy but it holds together - and it's delicious - so much fun to eat and make. Plus you can make it up to a week ahead of time and keep it in the fridge in a zip lock bag so you can have it every night. And it is the most incredible pizza dough I've ever tasted anywhere. I use a wood fired oven and it comes out crispy on the bottom and soft and chewy on top. Whoever came up with this is a genius. Thank you so much!
  • star rating 02/16/2014
  • Dave from Alexandria, VA
  • I found this recipe about a year ago searching for Taco Bell gorditas. It is wonderful, soft and chewy and I learned several new techniques, like using some potato flour and 'scalding' some of the regular flour to get that effect. I tried to find it again under KAF's recipes with no luck, 'gordita' was not recognized. KAF should tag this recipe under 'gorditas', I spent 10 minutes on Google tracking it down. I found it again under KAF's blog area as a 'Caesar grilled chicken sandwich on soft wrap bread' by PJ Hamel. Glad I found it again! And forget the chicken part, it is great with any filling!
  • star rating 12/22/2013
  • MK from Waterford, CT
  • I was very pleased with this recipe. I've made many types of soft wrap recipes before, but this was by far the best. It was delicious and soft even a few days later.
  • star rating 03/14/2013
  • fran from nj
  • I am going to rate this on what I did. I wanted to make these Gluten Free for my niece so I figured why not try it!!! I followed the recipe using weight measurements and just replaced the regular flour with an ALL Purpose Gluten free flour that had xanthum gum already in it. The only change I did was add a half tbs of King Arthur Cake Enhancer. Followed recipe to a tee and these came out amazing. SO for anyone wanting to try this as a GF version go ahead. My niece was very happy..
  • star rating 10/05/2012
  • rochelle_keefer from KAF Community
  • The flatbreads are great and so versatile. My son and I ate them right out of the pan! But if you can wait, the filling is very good too. I used potato flour and could just barely taste the potato flavor. Very mild taste so the possibilities are endless- dip in soup, fill with meat & veggies or spread with peanut butter & jam. What a great recipe!
  • star rating 09/26/2012
  • treemanjake from KAF Community
  • This was delicious. I made the wrap bread exactly as written. It turned out beautifully!
  • star rating 05/18/2012
  • nicolem from KAF Community
  • Great recipe! I made this last night, we had a lot of fun as a family. My hubby and 15yr old daughter were in the kitchen frying bread, grilling chicken, and cutting up veggies - Great family recipe.
  • star rating 03/31/2012
  • from
  • 03/23/2012
  • bibiswas from KAF Community
  • Follow-up question - If I wanted to bake this on a pizza stone - what temperature should I try?
    I would set your oven to 400 or 450. ~Amy
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