Bacon Jam Chicken Caesar Salad Wraps
This time of year, all I want to eat are fresh veggies, salads, wraps, and sandwiches! They just really hit the spot for me on a hot sunny day! These Bacon Jam Chicken Caesar Salad Wraps were crunchy, creamy, and filled with flavor. The chicken was warm and juicy; the bacon jam was crunchy and sweet! Then you have that smoky chilled Caesar dressing, which was super easy to make and added SO much flavor! Everything was wrapped into a tortilla with some toasted corn and fresh lettuce, then toasted until golden. These were just ridiculous! Super easy, portable, and a recipe the whole family will keep talking about! The best part? Everything came together in just one pot!
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Where does the OG chicken Caesar salad come from?
Caesar salad was created by a man named Caesar in Tijuana, during the prohibition period! Caesar Cardini owned a restaurant in San Diego and Tijuana. The Mexican location seemed to naturally draw in Americans who crossed the border, since they were able to legally enjoy alcoholic beverages there.
One day, Caesar’s Tijuana restaurant was slammed due to the holidays, and when he was running low on ingredients in his commercial kitchen, he randomly created the “Caesar Salad” with what he had on hand! The people went wild for it, and it’s been popular ever since!
Did you know?
Bacon jam is often times used as a spread, glaze, or a topping – and it’s actually freezer friendly! Thanks to the high fat in the bacon and the sugar, it freezes beautifully, which is pretty surprising.
Bacon jam is also not really even a jam at all. It has no fruit or pectin and there are no typical jamming processes happening at all. So why is it referred to as a jam, then? Because it’s usually spoonable, spreadable, and glossy – basically resembling a smoky savory jam! Pretty interesting, right?!
What ingredients do I need to make this?
For the smoky Caesar dressing:
Garlic
Parmesan Cheese
Mayo
Dijon Mustard
White Vinegar
Worcestershire
Paprika
Black Pepper
For the chicken:
Chicken Breasts
Olive Oil
Paprika
Salt
Garlic Powder
Black Pepper
For the bacon jam:
Bacon
Red Onion
Brown Sugar
Balsamic Vinegar
Water
For the toasted corn:
Corn
Olive Oil
For serving:
Large Tortillas
Parmesan Cheese
Romaine Lettuce
Freshly Cracked Black Pepper
What equipment do I need?
- Cutting Board
- Chef Knife
- Large Skillet
- Tongs
- Measuring Cups and Spoons
- Paper Towel
- Cheese Grater
- Whisk
- Mixing Bowls
- Meat Thermometer
How do I make it?
To make the smoky Caesar dressing:
To get started on this recipe, first we’ll want to make the Caesar dressing, that way it can be chilling while we make the rest! Grate the garlic and shred the parmesan cheese, then add it to a bowl along with all of the other ingredients needed for the dressing.
Whisk to combine, then cover and refrigerate until ready to use.
Pro Tip: This smoky Caesar dressing is quick and flavorful, but if you’d prefer it with anchovies check out this recipe!
To prep the rest of the ingredients:
Wash and dry the lettuce, then chop it. Finely dice the red onion and shred the rest of the parmesan cheese for the wraps.
Trim the fat off of the chicken, pound it down to about 1 1/2 inches thick, then pat it very dry.
Next, add all spices for the chicken to a small dish, then whisk to combine. Rub the chicken liberally on both sides, massaging those spices in, then set aside.
To sear the chicken breasts:
In a large skillet on medium, heat oil for the chicken. When the oil is shimmering, add the chicken breasts and cook a few minutes without disturbing, then flip and cook a few minutes more.
Turn heat to medium low, flip once more and cook a couple more minutes until golden brown and 165 F. Remove to a plate to rest, then set the skillet aside to use again later.
To make the bacon jam:
Chop up the raw bacon, then add it to the same pan we used for the chicken. Cook over medium heat for a few minutes, stirring often, until crispy.
Next, remove some of the bacon grease from the pan, but leave a bit behind.
Stir in the onions and sauté until soft and translucent, then stir in the balsamic, brown sugar, and water.
Turn heat to medium low, then simmer for a few minutes, stirring occasionally, until mixture appears jammy. If it still seems watery, just keep simmering!
Remove to a small bowl to cool slightly, reserving the pan to use again later.
To toast the corn:
Wipe the skillet, leaving some grease behind, then heat the oil needed for the corn over medium heat. Toast the frozen corn, stirring occasionally, until golden and charred.
Remove to a bowl to cool slightly until ready to use.
To assemble the wraps:
Once the chicken has rested a bit, thinly slice it against the grain. Now let’s assemble these wraps!
Spread some of the chilled smoky Caesar in the middle of a tortilla. Scatter on some lettuce, add another dollop of sauce, a couple slices of chicken, a bit of shredded parmesan, toasted corn, bacon jam and some freshly cracked black pepper.
Wrap it up like a burrito, then repeat with the rest of the ingredients until all wraps are made.
Pro Tip: Alternatively, you can keep the fixings separate and wrap them up as you plan to eat them.
To toast and serve:
Heat that same skillet on medium, then toast the wraps seam side down for a few minutes. Flip and toast a few minutes more, until both sides are golden brown.
Slice bacon jam chicken Caesar salad wraps in half and serve immediately. The contrast between the hot, cold, crunchy, and creamy is just WILD! Enjoy!
Tips:
- This recipe will make 4 generously sized wraps!
- I chose to make mine all right away and they stored great! They tasted even better the next day – microwaved! This recipe is perfect for meal prepping! After about 1-2 days though, they could start to become soggy if already assembled and toasted.
- If you choose to assemble them as you want to eat them, the fixings will stay good for 3-4 days if stored in separate airtight containers in the refrigerator.
- These are also awesome as an appetizer or quick snack! Just slice them into quarters and serve on a platter!
In a wrap mood lately? Check these out!
Want some more fresh salads in your life?
Bacon Jam Chicken Caesar Salad Wraps
Equipment
Ingredients
For the smoky Caesar dressing:
- 1 Garlic Clove grated
- 2 tbsp Parmesan Cheese freshly shredded
- ½ cup Mayo
- 1 tbsp Dijon Mustard
- ½ tsp White Vinegar
- ½ tsp Worcestershire
- ½ tsp Paprika
- ¼ tsp Black Pepper
For the chicken:
- 2 Large Chicken Breasts or 1 1/2 lbs. fat trimmed and pounded down
- 1 tsp Paprika
- ½ tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- 2 tbsp Olive Oil
For the bacon jam:
- 5 Slices Bacon chopped
- 2 tbsp Red Onion finely diced
- 1 tbsp Brown Sugar
- 1 tbsp Balsamic Vinegar
- 1 tbsp Water
For the toasted corn:
- 1 tbsp Olive Oil
- 1 cup Frozen Corn
For serving:
- 4 Large Tortillas
- 2 cups Romaine Lettuce chopped
- ½ cup Parmesan Cheese freshly shredded
- Freshly Cracked Black Pepper
Instructions
To make the smoky Caesar dressing:
- Add all ingredients for the smoky Caesar to a large mixing bowl, then whisk to combine.
- Cover and refrigerate until ready to use.
To prep the chicken:
- Trim the fat off of the chicken, pound it down to about 1 1/2 inches thick, then pat it very dry.
- In a small dish, add all of the spices for the chicken and whisk to combine.
- Rub the chicken liberally on both sides, massaging those spices in, then set aside.
To sear the chicken breasts:
- In a large skillet on medium, heat oil for the chicken.
- When the oil is shimmering, add the chicken breasts to the hot pan and cook for 5 minutes without disturbing.
- Flip with a tong and cook 3 minutes more.
- Turn heat to medium low, flip again, and cook 3 minutes more until golden brown and 165℉ in the center.
- Remove to a plate to rest, then set the skillet aside to use again later.
To make the bacon jam:
- In the same pan we used for the chicken, cook the chopped bacon on medium heat, stirring often, until crispy, 3-4 minutes.
- Remove some of the grease from the pan, leaving about a tablespoon behind.
- Add the onions to the bacon grease, and cook over medium heat for 1-2 minutes, stirring occasionally, until translucent.
- Stir in the balsamic vinegar, brown sugar, and water.
- Turn heat to medium low and simmer 3-4 minutes, stirring occasionally, until mixture appears jammy.
- Remove to a small bowl to cool slightly, reserving the pan to use again later.
To toast the corn:
- Wipe the skillet out a bit, leaving some grease behind, then heat the oil needed for the corn over medium heat.
- Toast the frozen corn, stirring occasionally, until golden and charred, 3-4 minutes.
- Remove to a bowl to cool slightly, until ready to use.
To assemble the wraps:
- Thinly slice the chicken breasts against the grain. Now, let's assemble the wraps!
- Smear some of the chilled smoky Caesar in the middle of a tortilla.
- Scatter on some lettuce, another dollop of sauce, add a couple slices of chicken, some shredded parm, toasted corn, some bacon jam, and freshly cracked black pepper.
- Wrap it up like a burrito, then repeat with the rest of the ingredients until all wraps are made.
To toast and serve:
- In the same skillet, toast the wraps seam side down on medium heat for 2-3 minutes.
- Flip and cook 1-2 minutes more until both sides are golden and toasty!
- Slice the bacon jam Caesar salad wraps in half and serve immediately. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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